Banana Bundt Cake

Banana Bundt Cake
by Dorie Greenspan

415 g (14.6 oz) all purpose flour
2 tsp baking soda
1/2 tsp salt
240 g (8.5 oz, or 2 sticks) unsalted butter, at room temperature
225 g (~8 oz, or 1 cup) sugar
2 eggs
2 tsp vanilla extract (pure vanilla extract is the best)
4 overripe bananas (350 g, or ~12.3 oz)
270 g (~9.5 oz, or 1 cup) sour cream, or Greek yogurt

butter and some flour for greasing the bundt pan

Preheat the oven to 180C (356F). Grease the bundt pan with butter, sprinkle with flour.

In a bowl, add flour, baking soda and salt, mix with wire-whisk.

In a mixer bowl, add the butter and sugar, beat until light and fluffy. Add eggs, one at a time. Add vanilla extract, mix until just incorporated.

In a separate bowl, mash the bananas until they break down, don't try to hard, we need some texture in our banana cake. Add sour cream, mix well.

Gradually add banana and flour mixes to the butter and sugar, fold thoroughly, so there are no clumps of flour.

Spoon the batter into the pan, smooth the top, and bake in the oven for about 75 minutes. Meanwhile, enjoy the amazing aroma of banana cake wafting through the house.

Banana cake is ready when skewer inserted into cake comes out clean.

Let the cake cool completely in the pan (mine sits in the pan for an hour).

Enjoy!

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Nordic Ware Bundt pan I use and recommend: http://amzn.to/1tvASVf
Pink Himalayan Salt: http://goo.gl/7Wmh3G
Pure Vanilla Extract: http://goo.gl/q6VxK0