Ingredients
2cupsall-purpose flour
1tspbaking powder
1tspbaking soda
½tspsalt
⅓cupunsalted butter,softened
1¼cupsgranulated sugar
2large eggs
½tspvanilla extract
1¼cupsbananas,about 3 medium, mashed overripe
1cupsour cream,8 oz
½cuppecans,chopped, optional
3ozcream cheese,softened
1½cupspowdered sugar
½tspvanilla extract
½tspground cinnamon,to taste
4tspmilk
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt for 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter until slightly pale and fluffy.
Add the sugar, then mix until pale and fluffy.
Mix in the eggs one at a time, adding in vanilla with the second egg.
Blend in the mashed banana.
Mix in half of the flour mixture, then mix in the sour cream.
Stir in the remaining ½ of the flour mixture just until combined. Scrape down the sides and bottom of the bowl to ensure the batter is properly combined.
Spray a 10 to 12-cup bundt pan with non-stick spray, then dust with flour, shaking out excess.
Pour the batter into the bundt pan, then spread it into an even layer.
Bake in the oven for 40 to 55 minutes until a toothpick inserted near the center comes out clean.
Cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the cream cheese, powdered sugar, vanilla, and cinnamon.
Add in enough milk, 1 teaspoon at a time, to reach desired consistency.
Spread the icing over the top of the cake, then sprinkle with chopped pecans.
Serve, and enjoy!
