- Preheat oven to 350 degrees.
- Spray or generously butter a 12-cup Bundt pan (After a disastrous cake inversion, I now use this)
- Whisk together the flour, baking soda, and salt; set aside.
- Beat butter until creamy; add sugar and vanilla, beating until fluffy.
- Add the eggs one at a time, beating for about 1 minute after you plop in each egg
- Unless you want to be splattered with batter, reduce the speed to low and add the bananas.
- Then, add in half of the dry ingredients, the entire cup of sour cream, and then the rest of the dry ingredients.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 65 to 75 minutes, or until a tester comes out clean. During the baking time, check after about 30 minutes, and if it is browning too quickly, cover it loosely with foil.
- Transfer the cake to a rack and cool for 10 minutes before inverting to cool completely.
- Pour on Peanut Butter Buttercream Glaze or just dust with powdered sugar.
Peanut Butter Buttercream Glaze
4 tablespoons butter
1/4 cup milk, or more
1/2 cup creamy peanut butter
1 teaspoon vanilla
1-2 cups powdered sugar
Pinch of salt
- In a microwave safe bowl, heat butter and milk until butter melts. Add peanut butter and vanilla, stirring until mixture is smooth.
- Add 1 cup powdered sugar, mix well. Add more powdered sugar or milk to achieve desired consistency.
Cake recipe adapted from Dorie Greenspan’s Baking: From My Home to Yours