Banana Bundt Bread

This bread (I really want to call it a cake!) is so light and moist. The sour cream really makes a huge difference in the flavor and consistency. I love how this turned out! So easy and simple to make but the flavor is great. A fun breakfast treat and definitely feels more cakelike in the Bundt form. Plus, this gave me a great excuse to use the new Bundt pan I got for Christmas!

Banana Bundt Bread

Recipe courtesy Pioneer Woman

2 sticks butter, softened (I used unsalted.)
1 1/2 cups plus 2 tablespoons sugar
3 eggs
1 1/2 cups mashed ripe/overripe bananas
4 cups plus 2 tablespoons flour (I used half whole-wheat flour and half all-purpose.)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups sour cream (I used fat-free.)

Preheat oven to 350 degrees.

Grease and flour bundt pan.

Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat.
Combine dry ingredients in a separate bowl.

Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.

Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.

Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter.


~ by spontaneoustruth on February 3, 2010.

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