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Banana Sour Cream Bundt Cake

Source of Recipe


From "Baking for Dummies" by Emily Nolan






List of Ingredients



• Nonstick cooking spray
  
• 1/2 cup (1 stick) unsalted butter, softened
  
• 1-1/4 cups sugar, divided
  
• 2 eggs
  
• 1 cup mashed ripe bananas (2 bananas)
  
• 1/2 tsp vanilla extract
  
• 1/2 cup sour cream
  
• 2 cups flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1/2 cup chopped walnuts
  
• 1/2 tsp cinnamon
  
• About 1 tsp powdered sugar
  
• .
  
• Ice cream
  






Instructions



1. Preheat oven to 375 degrees (F). Spray a 6-1/2-cup ring mold or Bundt pan with cooking spray and set aside.
   
   
2. In a large bowl of an electric mixer, beat the butter until light, about 1 minute. On medium speed, slowly beat in 1 cup of the sugar. Beat in the eggs, one at a time. Add the mashed bananas, vanilla and sour cream, beating just until blended.
   
   
3. Sift together the flour, baking powder, soda and salt. Slowly add the dry ingredients to the batter, beating just to blend. Scrape down the sides of the bowl as needed.
   
   
4. In a second bowl, combine the remaining 1/4 cup sugar, the walnuts and cinnamon. Sprinkle half of the mixture over the bottom of the prepared pan. Spoon half of the batter into the pan and sprinkle the remaining walnut mixture on top. Cover with the rest of the batter.
   
   
5. Bake the cake on the center rack for about 45 minutes, or until the cake is brown and starts to pull away from the sides of the pan. Let cool in the pan 10 minutes before unmolding onto a rack. Cool completely before wrapping.
   
   Before serving, put the cake on a platter and sprinkle or sift the powdered sugar over the top. Serve with a scoop of ice cream to the side. (Note: Haagen Dazs dulce de leche ice cream is wonderful with this cake.)
   
   Makes 12 servings.