This cake was a winner with both my kids and hubby. It was baked very soft and tasted really delicious...with a hint of banana. Its ideal for a lazy afternoon accompanied by chai.
Just a note, the cake browns very quickly, if that happens, reduce the heat keep checking on it from time to time.
Non stick cooking spray
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs
4 very ripe bananas, mashed
1 cup sour cream or plain yogurt (I used yogurt)
Generously butter a 9-10 in (12 cup) Bundt pan. Or spray the pan with a non-stick cooking spray.
Whisk the flour, baking soda and salt together. Preheat oven to 350 degrees F.
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 and yogurt 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. 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.
My kids dug into the cake while it was still hot!!!!