Servings: 10 people
Calories: 320kcal
Cost: $15
Equipment
- Stand mixer or hand mixer
- Bundt pan
- Whisk
- Cooling rack
- Spatula
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 ripe bananas mashed
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C) and grease a Bundt pan.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract, mashed bananas, and sour cream.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
- Pour the batter into the prepared Bundt pan and bake for 60-70 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- While the cake cools, whisk together the pudding mix, cold milk, and sweetened condensed milk, letting it thicken for 5 minutes.
- Once the cake is cooled, drizzle the pudding mixture over the top, and top with banana slices and crushed vanilla wafers.
Notes
Use very ripe bananas for better sweetness and moisture. Feel free to substitute sour cream with plain Greek yogurt for a tangy flavor. For a gluten-free option, you can swap all-purpose flour for gluten-free flour. Store in an airtight container at room temperature for up to 2 days or refrigerate in humid climates. Wrap slices for freezing and thaw overnight before serving. To enhance presentation, serve on vintage plates with mint on top or dust with powdered sugar.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 160mg | Fiber: 1g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 5mg
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