This Sour Cream Banana Bundt Cake is light, moist and easy. This will quickly become a recipe you will go to when you need something to serve friends and family for dessert or with coffee. This cake is great to take to a pot luck or any outing. It keeps well in the refrigerator or a cool place and has a great banana flavor.

1 stick butter or 1/2 cup or 8 tablespoons, softened
1 cup white granulated sugar
3 eggs
1 cup sour cream
3 very ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup nuts, pecans or walnuts (optional)


Cream butter, sugar and eggs with mixer. Add sour cream, banana and vanilla extract and continue mixing. Whisk together flour, baking soda, baking powder, salt and cinnamon then add to creamed mixture and mix well. Fold in nuts and mix with spoon. Spray a bundt pan with cooking spray and add batter to pan. Bake in preheated 350 degree oven for 45 to 50 minutes. Makes one bundt cake. Sprinkle with powdered sugar, add a glaze or frost with your favorite icing. We like it as the picture shows just sprinkled with powdered sugar. Enjoy!


Note: You could also make this in a 9 x 13 pan but check after 35 or 40 minutes to see if done.

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Sour Cream Banana Bundt Cake

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  1. I just mixed this and have it in the oven..its super liquidy…hope it turns out

  2. Thanks l just happen to have 3 very ripe bananas!

  3. Zoe-Zaira Koutsokera says:

    Instead of using sour cream, could we use Greek yogurt???

  4. Great recipe! Keep up the good work. I love this site, keep your head up and stay in prayerful. Send more haven’t a good one like this in a while.

  5. Paulette Ravesies says:

    I made this, but I love cranberries so I added a cup of cranberries and only 2 bananas and King Arthur gluten free flour and it was superb!!!

  6. I wifi make this for our meal at the Church.

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