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Sour Cream Banana Bundt Cake
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
8 oz unsalted butter, room temperature
1 1/4 cups sugar
2 tsp pure vanilla extract
2 large eggs room temperature
4 very ripe bananas, mashed (about 1 1/2 cups)
1 cup sour cream
HOW TO PREPARE BANANA BUNDT CAKE:
Preheat oven to 350 degrees F.
Butter or grease and flour a 9-inch tube pan.
Whisk flour, baking soda and salt together and set aside.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, beating well after each addition.
Add the vanilla and mashed banana.
Finally, mix in half of your dry ingredients.
Add all of the sour cream.
Then add the remainder of the flour mixture.
Spread the batter in the prepared bundt pan.
Bake for 60-65 minutes or until a tester inserted in the cake comes out clean.
(Check the cake after about 30 minutes and if it's browning too quickly, cover loosely with a foil tent.)
Cool the cake on a rack for 10 minutes. Run a knife around the edges to free the cake, invert it on a plate, then turn it right side up. Sprinkle with powdered sugar if desired.
Serve and Enjoy!
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