Yield: 14 servings
Prep Time: 25 min
Cook Time: 1 hour 5 min
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 to 1 3/4 cups mashed very ripe bananas (about 4 medium)
1 cup sour cream or plain yogurt
1. Center a rack in the oven and preheat oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.
2. Whisk flour, baking soda and salt together in medium bowl.
3. In a large bowl, beat butter until creamy. Add 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 speed to low and mix in bananas. Finally, mix in half of the dry ingredients (don't be disturbed 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 de-bubble the batter and smooth the top.
4. Bake 65 to 75 minutes, or until a thin knife 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 10 minutes before unmolding onto the rack to cool to room temperature.
5. If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.
*Don't place the pan on a baking sheet- you want the oven's heat to circulate through the bundt's inner tube.
*Wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.
*If you wish to add an icing, sift 3/4 cup confectioner's sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 tsp. and add more by drops) to make an icing thin enough to drizzle down the bundt's curves.
Source: RecipeGirl.com (via Dorie Greenspan's Baking From My Home to Yours)