Banana Bundt Cake



AP Flour3 cups
Unsalted butter – 2 sticks (8 ounces at room temperature)
Eggs (large) – 2 (I used 3 Indian eggs)
Sugar – 2 cups
Baking soda – 2 tsp.
Sour cream/plain yogurt – 1 cup (I used plain yogurt)
Bananas (very very ripe) – 4 (mashed)
Vanilla essence – 2 tsp.
Salt – 1/2 tsp.


Pre-heat the oven at 350°F and butter the 9 to 10 inch bundt pan.

Whisk flour, baking soda and salt.

Beat the butter till creamy.

Add the sugar and beat till fluffy and pale.

Add the vanilla essence and the eggs (one at a time and beating the batter for a minute after each egg).

Then add the bananas and beat at a lower speed.

Mix in the half-dry ingredients. Then add the plain yogurt and add the remaining dry ingredients.

Pour in the batter in the bundt pan and smooth at the top.

Bake for 55-75 minutes or until the tester comes out clean (mine took 55 minutes).

Transfer the cake to a rack and let it rest for 10-20 minutes.

Unmold onto the rack and let it cool at room temperature.

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Posted by on May 20 2010 Filed under Desserts. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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