- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 sticks (8-oz) unsalted butter at room temperature
- 2 cups sugar
- 2 tbsp pure vanilla extract
- 2 large eggs preferably at room temperature
- about 4 very ripe bananas mashed
- 1 cup sour cream or plain yogurt I used sour cream
Center a rack in the oven and preheat to 350°F. Generously butter a 9 to 10-inch (12-cup) Bundt pan.
Whisk the flour, baking soda and salt together. Using a mixer, 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 (the batter may look curdled), 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 thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Recipe adapted from The Food Librarian who got it from Dorie Greenspan's book