In my opinion, there is a small window of opportunity when bananas are perfect to eat. They must be light yellow with some hints of green, and not a blemish or mark on them. Once any sort of brown freckle emerges, I deem them inedible and they are set aside to await their fate.
Luckily for brown bananas, they are dozens and dozens of recipes out there for them to be put to good use. I’ve made lots of banana bread in the past, but this recipe is a little different from the usually banana bread. By baking it in a bundt pan, the bread cooks evenly all the way through, therefore avoiding a gooey, undercooked center which tends to plague traditional banana breads. And staying true to the idea that adding sour cream to baked goods make them it exponentially better, it turns this banana bread into more of a dense, moist banana cake. I pawned most of this cake on my favorite taste-testers (my lovely coworkers!), and let’s just say I was the most popular PA in the hospital that night.
Banana Bundt Bread
Yields: 12 servings
2 sticks butter
1 1/2 cups granulated sugar
3 whole eggs
1 1/2 cups mashed ripe bananas
4 cups + 2 tablespoons flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups sour cream (I used plain greek yogurt)
Preheat oven to 350 degrees. Grease and flour a bundt pan.
Cream together the butter and sugar. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat well.
Combine dry ingredients in a separate bowl. Add the dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
Pour into a bundt pan and bake for 1 hour, 10 minutes or until a toothpick comes out clean. Invert on a cooling rack and allow cake to cool slightly before slicing.
Source: Pioneer Woman