Are you looking for something to use up those over ripe bananas you didn’t get around to eating? This take on banana bread breaths new life into an old classic. This cake can be served for breakfast or for dessert! No shame if you decide to keep this one all for yourself!
See exact ingredient measurements in the recipe card at the bottom of the post.
Thoroughly grease and flour a Bundt pan and add the batter to the pan.
In a bowl, combine flour, baking soda and salt. Set aside.
With a hand mixer or stand mixer beat butter until smooth and creamy. Add sugar and beat for another minute, at medium speed, scraping down the bowl as necessary.
Add vanilla, then beat in 1 egg at a time.
Next, mash the bananas until smooth and add to the mixer. This is a great task for those little ones at want to help!
Slowly fold in half of the dry ingredients.
Then add in the rest of the dry ingredients and the sour cream.
Try not to over mix the batter.
pour the batter into the Bundt pan. Bang the pan on the counter a couple times (to remove air bubbles), then smooth out the top.
Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
Place the pan on a wire rack until it is cool enough to handle. While the cake is cooling you can make the icing.
In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes. Add vanilla, whisking to combine. Add powdered sugar ¼ cup at a time, whisking vigorously, until you reach your desired consistency.
Place parchment paper until the cooling rack for easy clean up.
If desired you can add some chopped nuts to decorate or leave it simple.
Banana Bread Bundt Cake
Wonderful for a party or keep for yourself!
Ingredients
- Cake:
- 1 ¾ cups mashed very ripe bananas, approx 4 bananas
- 3 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1/4 Cup butter
- 1/2 Cup brown sugar
- 2 tbsp. Milk
- 1/4 tsp. Vanilla extract
- 3/4 Cup powdered sugar
Brown Sugar Icing:
Directions
- Preheat oven to 350°F.
- In a bowl, combine flour, baking soda and salt. Set aside.
- With a hand mixer or stand mixer beat butter until smooth and creamy.
- Add sugar and beat for another minute, at medium speed, scraping down the bowl as necessary.
- Add vanilla, then beat in 1 egg at a time.
- Next, mash the bananas until smooth and add to the mixer.
- Slowly fold in the dry ingredients and the sour cream.
- Thoroughly grease and flour a Bundt pan and add the batter to the pan.
- Bang the pan on the counter a couple times (to remove air bubbles), then smooth out the top.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack until it is cool enough to handle.
- Carefully remove the cake from the pan and leave on the rack until completely cool.
- While the cake is cooling you can make the icing.
- In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes.
- Add vanilla, whisking to combine. Add powdered sugar ¼ cup at a time, whisking vigorously, until you reach your desired consistency.
- Place parchment paper until the cooling rack for easy clean up.
- Drizzle the icing over the cake letting the excess drip through the cooling rack.
the Fortner Forage 