A delicious exceptionally moist banana bundt cake with a cinnamon sugar topping. Easy to make and perfect for any occasion!
Does anyone else's freezer fill up with over ripe bananas incredibly quickly? Or is that just me? Either way, I had a lot of bananas to use up! So of course I decided to make a banana bundt cake! I have been on a bit of a bundt cake kick lately! I just can't help myself they are relatively easy to make and they just look so pretty! This banana bundt cake is moist and delicious. It is great paired with coffee, tea or a large glass of cold milk. I love the pretty shimmer that the cinnamon sugar topping gives the bundt cake. It elevates the bundt cake making it perfect to serve when you have guests coming over.
Banana Bundt Cake
¾ c butter
2 c sugar
3-4 ripe bananas
1 tsp vanilla
3 c flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ c sour cream
Cinnamon Sugar Topping (Optional)
1 tsp cinnamon
3 tbsp sugar
Pre-heat oven to 350 F. Grease and flour a bundt cake pan, set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, on medium speed beat together butter and sugar until light and fluffy. Beat in bananas until well combined. Beat in eggs, one at a time, scraping down the side of the bowl after each addition. Add in vanilla.
In a medium sized bowl, sift together: flour, baking soda, baking powder, salt and cinnamon. With the mixer on low, slowly add flour mixture to wet ingredients. Mix until just combined, being careful not to over mix. Stir in sour cream.
Transfer batter to prepared bundt pan. Use a spatula to evenly distribute the batter in the pan. Bake for 40 - 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow cake to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Mix together cinnamon and sugar to create cinnamon sugar topping. Top bundt cake with cinnamon sugar right before serving.