Banana-Sour Cream Bundt Cake
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12 20 minutes 45 minutes 308 7g 14g 203mg 42g 5g 60mg


INGREDIENTS:
1/2 cup (1 stick) butter, softened 1-1/4 cups sugar 2 eggs
1 cup mashed very ripe bananas (about 2 bananas) 1/2 teaspoon vanilla extract 1/2 cup sour cream
2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda
1/4 teaspoon salt 1/2 cup chopped walnuts 1/2 teaspoon cinnamon



1 Preheat the oven to 375 degrees. Grease well a 6-1/2 cup capacity ring mold or Bundt pan.
2 In a large bowl, beat the butter until light, about 1 minute. Slowly beat in 1 cup of the sugar. Beat in the eggs, one at a time. Add the mashed bananas, vanilla, and sour cream.
3 Sift together the flour, baking powder, baking soda, and salt. Fold the flour into the creamed mixture, stirring just to blend (do not overbeat).
4 In another bowl, combine the chopped walnuts, the remaining 1/4 cup sugar, and cinnamon. Sprinkle half of this mixture over the bottom of the prepared ring mold. Spoon in half of the batter.
5 Sprinkle in the remaining walnut mixture and cover with the rest of the banana and sour cream batter.
6 Bake for 45 minutes or until the cake is brown and starts to pull away from the sides of the mold. Let the cake cool in the pan for 10 minutes before turning it onto a wire rack to cool further.

Back