Description
A moist banana bundt cake made with sour cream and brown sugar, topped with a rich cream cheese frosting and optional chopped nuts.
Ingredients
For the Cake:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla
4 overripe bananas, mashed
1 cup sour cream
For the Frosting:
3 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Optional: chopped pecans or walnuts for topping
Instructions
1. Preheat oven to 350°F. Grease and flour a 12-cup bundt pan (or use a nonstick spray with flour).
2. Whisk together the flour, salt, and baking soda in a medium bowl.
3. Mash the bananas with a fork.
4. Using an electric mixer, cream the butter and both sugars until light and fluffy. Stir in the mashed bananas and vanilla. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream and the flour mixture until just combined.
6. Pour the batter into the prepared pan and bake 50–60 minutes, until a toothpick inserted comes out clean.
7. Cool in the pan for 20 minutes, then turn out onto a serving platter to cool completely.
8. For the frosting, mix the softened butter and cream cheese together. Add the powdered sugar, salt, and vanilla. Spread over the cooled cake and top with nuts, if desired.
Notes
Make sure the pan is thoroughly greased and floured, including the center tube, so the cake releases cleanly.
Let the cake cool completely before frosting, or the cream cheese frosting will melt and slide off.
Keep loosely covered in the refrigerator up to 3 days; tastes best at room temperature.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 381
- Sugar: 28g
- Fat: 19g
- Carbohydrates: 49g
- Protein: 4g