Eat till it hurts

Sour Cream Banana Bundt Cake

You’re probably thinking “what?! Sour cream??” YUP! Sour cream in baked goods is a secret my family has been using to make their cakes moist. It works every single time!

I’ve been craving some banana cake and whipped up a quick Bundt version with the sour cream. It came hot out of the oven and into our mouths pretty quickly! It’s got the right amount of sugar, bananas and even chopped walnuts.

This cake is perfect for morning with your coffee or tea!

Let’s get started!

Ingredients

    2 Cups Sugar
    2 Cups Flour
    1 tsp vanilla
    1 tsp Baking Soda
    1/2 tsp Salt
    3 tbsp sour cream
    3-4 mashed Bananas
    1 Cup Vegetable oil
    3 Eggs lightly beaten
    1 Cup chopped Walnuts

Directions

  1. Preheat oven to 350 F and grease a bundt pan.
  2. In a separate bowl, mix the flour together with the salt and baking soda. Set aside.
  3. Mash bananas in a mixing bowl then add oil, then Eggs, then Sugar, Sour Cream and mix well, and then add a little at a time, the flour mixture, stirring so it is combined well.
  4. Transfer the batter to your baking pan, either a 9×13, 2 loaf pans (it will make 2) or a Bundt pan and cook for 40 – 45 minutes or until toothpick comes out clean.
  5. Allow to cool for 5-10 minutes then turn out on to a cake plate or cooling rack.

Optional: We like to eat our plain but too with a powered sugar glaze if you want it more sweet!

Eat Till It Hurts Friends!

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