BANANA SOUR CREAM BUNDT CAKE
This is one of those "It's Sunday morning and I need to use up the last three bananas," cakes. It's pure comfort food, through and through. Great to serve with coffee after dinner or brunch anytime. The consistency is a little more cakey than a banana bread. The sour cream keeps it moist and the walnuts give it a satifying...
Provided by Laurie Lenartowicz
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 10 cup bundt pan.
- 2. In mixing bowl with electric mixer, cream together the butter and sugars at medium speed.
- 3. Beat in eggs, one at a time and add vanilla. Beat in the bananas and sour cream.
- 4. In a separate mixing bowl, sift together the flour, soda, baking powder, salt and cinnamon. Fold these ingredients into the banana mixture slowly. Add the chopped nuts. Do not overmix!
- 5. Turn batter into the greased bundt pan. Bake for 50 minutes or until tooth pick tests clean. Cool cake on rack in the pan for 10 minutes.
- 6. Loosten the cake and invert onto cake plate. Cool completely. Dust with powdered sugar. Cover and store in a cool, dry place.
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