Banana Bundt Cake Recipe With Sour Cream

Banana Bundt Cake Tastes Better From Scratch

WEBFeb 22, 2024 · Mix in the eggs and vanilla. Mix in the buttermilk and mashed bananas. Add the dry ingredients, stirring gently, just until …

Rating: 5/5(99)
1. Preheat oven to 350 degrees F. Grease well or Butter and flour your bundt pan.
2. Combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla.
4. Mix in the buttermilk and mashed bananas. Slowly add the dry ingredients, stirring gently, just until fully incorporated.

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Sour Cream Banana Cake with Cream Cheese Frosting

WEBFeb 5, 2024 · Measure out 1 cup of mashed banana and then add to the wet ingredients. Stir to combine. Over a large mixing bowl, sift flour, …

Rating: 5/5(26)
1. Position an oven rack to the center of your oven and preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray. Set aside.
2. In a large bowl, cream the butter and sugar together until pale and fluffy, this can take 3-5 minutes. Once fluffy, add the eggs, sour cream, and vanilla and mix together until combined.
3. In a small bowl, mash the banana until completely broken down with a fork or potato masher. Measure out 1 cup of mashed banana and then add to the wet ingredients. Stir to combine.
4. Over a large mixing bowl, sift flour, baking soda, and salt together. Whisk together to distribute the ingredients evenly.

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Banana Bundt Cake {Moist and Flavorful!} – …

WEBApr 14, 2017 · Beat in the vanilla, orange zest, and eggs, then stir in the mashed bananas. Add half of the dry ingredients, then the yogurt, …

Rating: 4.9/5(7)
1. Center a rack in the oven and preheat to 350 degrees F. Generously grease a 9- to 10-inch (12-cup) bundt pan.
2. In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and kosher salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter until smooth and creamy, about 1 to 2 minutes. Add the granulated sugar and beat at medium speed until pale and fluffy, 2 to 3 additional minutes, stopping to scrape down the bowl as needed. Beat in the vanilla and orange zest. Scrape down the bowl, then add the eggs one at a time, beating for about 1 minute after each egg is added. Reduce the mixer speed to low and mix in the mashed bananas. With the mixer still on low, add half of the dry ingredients (the mixture may look curdled), mixing just until combined, then all of the yogurt, and then the rest of the flour mixture. Scrape the batter into the prepared pan, then tap the pan on the counter a few times to remove any of the bubbles. Smooth the top.
4. Place the pan directly on the oven rack (do not use a baking sheet) and bake for 60 to 70 minutes, until a thin knife inserted deep into the center of the cake comes out clean (the baking time can vary based on the moisture content of your bananas, so be sure to check it early to ensure it doesn't overbake, and don't be afraid to go a few minutes longer if the knife is not yet coming out clean). Check the cake at the 30-minute mark; if it is browning too quickly, tent it loosely with foil. Transfer the cake to a wire rack and let cool for 10 minutes, then gently unmold it onto the rack to cool completely. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving—it's even better the next day.

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