Best Sour Cream Banana Bread Bundt Cake Recipes

SOUR CREAM BANANA BREAD BUNDT CAKE

Steps:

• In mixing bowl, cream brown sugar and butter together until creamy, add one egg at a time until well incorporated, add vanilla, bananas, sour cream (or yogurt or buttermilk) scrap down the sides of the bowl and continue to mix on low speed.
• In separate bowl sift dry ingredients together. Add to the wet mix and combine until no streaks of dry ingredients are visible.
• Fold in the nuts.
• Pour batter into a greases/floured 10 cup bundt pan and bake in a 350 degree preheated oven for 30-50 minutes (depending on oven), begin checking for doneness at 30 minutes with a toothpick. Toothpick should come out clean when piercing the center of cake.
• Cool in pan for 10 minutes before turning out on a rack to finish cooling.
• Dust with powdered sugar to serve.

BANANAS 'N' CREAM TUBE PAN CAKE

Steps:

• In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

BANANA SOUR CREAM BUNDT CAKE

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.

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk the flour, baking soda and salt together.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
• Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
• OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
• MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

SOUR CREAM BANANA CAKE

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.