A moist and flavorful banana cake with a hint of sour cream, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease and flour a 10-inch bundt pan thoroughly.
Use a pastry brush to evenly coat the pan with butter or oil.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion.
Mix in the sour cream and mashed bananas until combined.
Mash the bananas well to avoid lumps in the batter.
Gradually add the flour and baking soda, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 45 minutes to avoid overbaking.
Cool the cake in the pan on a wire rack for 30 minutes.
Cooling in the pan helps the cake set and makes it easier to remove.
Invert the cake onto a serving plate and cool completely.
Run a knife around the edges if the cake sticks.
Dust the top with powdered sugar before serving.
Use a fine-mesh sieve for an even dusting.
Slice and serve the cake, enjoying its moist and flavorful texture.
Pair with coffee or tea for a delightful treat.
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