14 servings
3 cups flour
2 tsp baking soda
½ tsp salt
2 sticks (8 oz) butter, room temperature, that means squeezably soft
2 cups sugar
2 tsp vanilla
2 large eggs, room temperature
4 very ripe bananas, mashed
1 cup sour cream
Put the rack in the center of the oven and preheat to 350 degrees. Spray your Bundt pan generously with Baker’s Joy-the one that includes flour. Or butter it generously.
Whisk together flour, baking soda and salt.
Working with a stand mixer, preferably with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be shocked when the batter curdles), all the sour cream and then the rest of the flour mixture.
Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a skewer or toothpick inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes-if it is browning too quickly, cover it loosely with a foil tent.
Transfer the cake to a rack and cool for about 10 minutes before unmolding it onto a rack (use an extra oven rack if nothing else-air circulation) to cool to room temperature. If you can, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving-it’s better the next day. The flavors mellow and ripen.
Optional Lemony White Glaze:
Sift 3/4 cup confectioner’s sugar (measure before sifting) into a bowl and squeeze in enough fresh lemon juice (start with 2 tsp. And add more by drops) to make an icing just thin enough to drizzle down the Bund cake’s curves.
Roasted Banana Caramel Sauce for the Sour Cream Banana Bundt Cake
Roasting bananas intensifies their flavor and is particularly useful for not–quite-ripe fruit. The resulting puree lends a deliciously different taste dimension to the sweet, creamy caramel and additionally thickens the sauce.
1 medium banana, unpeeled
3/4 cup pecan halves
1/4 cup water
1 cup sugar
1 cup heavy whipping cream at room temperature
1/4 tsp. Vanilla
Heat oven to 350 degrees. Place banana on a piece of foil and in place it, in turn on a baking sheet (to avoid the juice messing up the baking sheet should it’s juices leak) and bake for 20 minues or until the skin blackens and the pulp is soft, turning once.
Meanwhile, place pecans on a small rimmed baking sheet (or once again on a piece of foil). Bake in same oven with banana 8-10 minutes, or until fragrant and light brown.
Let banana stand 10 minutes or until cool enough to handle. Peel and remove the pulp. Place pulp on a plate and mash with a fork until smooth.
Meanwhile, place water in a heavy medium saucepan; add sugar. Bring to a boil over medium heat, I stir mine with a wooden spoon while the sugar dissolves and continuing until it begins to turn amber, thin I stand back and watch until just the right shade of light brown (like an old copper penny) appears.
Remove the pan from heat; add cream (STAND BACK) stirring with a long-handled wooden spoon.
Place pan on medium low heat; stir constantly until any hardened caramel dissolves. Stir in banana puree and vanlla; cool slightly. Place in blender or food processor; process until smooth. Serve with slices of Banana Bundt cake and garnish with a few roasted pecans.
Makes 2 cups
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