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Banana Pound Cake
Preheat oven 350 degrees
One stand alone OR hand mixer
1 Bundt pan-butter and flour pan
Ingredients
3 cups all-purpose flour
2 teaspoonfuls baking soda
1⁄4 teaspoonful salt
2 sticks butter (room temperature)
2 cups granulated sugar
2 teaspoonfuls pure vanilla extract
2 large eggs (room temperature)
4 over-ripe bananas smashed (about 1+3/4 cup)
1 cup sour cream OR plain yogurt (room temperature)
Instructions:
Smash the bananas and set aside
Combine and stir together flour, baking soda, and salt together (set aside)
In separate bowl beat butter about one minute or until creamy
Add sugar to butter and cream together at medium speed until fluffy; then add vanilla and mix together
At medium speed add one egg at a time beat for about one minute then add the second egg
Stir in the smashed bananas
Slowly add about half the flour mixture and stir together at low speed until incorporated
Add the sour cream OR yogurt and mix on medium speed until well incorporated; remember to scrape down the sides of the bowl (no worries should curdling occur)
Add the other half of the dry ingredients (scrape down again and scoop into the prepared pan)
Tap the pan on the counter several times to reduce bubbles and to help even out the batter)
Place in the oven on 350 for about 1-hour to 1-hour 15 minutes (depending on oven) (use a toothpick or knife to check the center for doneness)
If the batter browns too quickly loosely with foil tent
Once done remove from the oven and rest for about 15 minutes then enjoy
Serve cool or cold