#BundtAMonth: Best Banana Bundt Cake
Prep time: 
Cook time: 
Total time: 
  • 350g Plain flour
  • 2 tsp Baking soda
  • ½ tsp Salt
  • 225g Butter, at room temperature
  • 170g Sugar (sugar already reduced to half)
  • 2 tsp Vanilla extract
  • 2 Eggs (70g each)
  • 4 Very ripe banana, mashed (370g without skin)
  • 1 tub Sour cream/plain yogurt (200ml)
  1. Preheat oven to 180 degrees C. Grease bundt pan with butter or cooking spray.
  2. Sieve flour, baking soda and salt together in a bowl and mix well, set aside.
  3. In a mixing bowl, beat butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in vanilla, then add the eggs one at a time, beating for about 1 minute.
  4. Reduce the mixer speed to low and mix in the mashed bananas.
  5. Finally, mix in half the dry ingredients, all the sour cream and then the rest of the flour mixture and mix well.
  6. Scrape the batter into the pan, tap the pan on the counter to debubble the batter and smooth the top.
  7. Bake for 65-75 minutes (I baked for 60 minutes) or until a skewer inserted into the center of the cake comes out clean.
  8. Transfer the cake to a rack and cool for 10 minutes before unmoulding onto the rack to cool to room temperature.recipe adapted from here
Recipe by Anncoo Journal at https://www.anncoojournal.com/bundtamonth-best-banana-bundt-cake/