Banana Sour Cream Bundt Cake

I’m not sure about the rest of you, but I’m a little weird about bananas – I love them, but only really like eating them out of hand if they’re mostly bright yellow with still a little green at the top. Go figure, considering I only really enjoy plantains when they’re really ripe. So a lot of bananas around here end up in the freezer waiting to be made into muffins or cake or some other recipe that calls for the puree of very ripe bananas. This cake recipe, which I happened upon by accident when browsing Recipezaar (now Food.com) a while back, is the best banana cake I’ve ever had and is now my “go to” recipe. So, so moist and delicious. Next time around, I may add a few chocolate chips to the batter.

Banana Sour Cream Bundt Cake

Banana Sour Cream Bundt Cake
recipe courtesy Recipezaar

1/3 c. butter, softened
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
3 medium ripe bananas, mashed
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
3/4 c. chopped walnuts

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, until well blended. Stir in vanilla and bananas.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts.
Pour into a greased and floured 10″ bundt pan. Bake in a preheated 350F oven for 50 minutes or until tests done with toothpick. Cool, then dust with powdered sugar before serving.