Ingredients

The following ingredients have 12 Servings
  • 3/4 cup unsalted butter (room temperature)
  • 1 3/4 cup granulated sugar
  • 2 eggs (separated, room temperature)
  • 1 3/4 cup bananas (very ripe, mashed)
  • 2 tsp vanilla extract
  • 3 cup all purpose flour
  • 2 tsp baking soda
  • 3/4 tsp coarse kosher sea salt
  • 1 cup sour cream (room temperature)
  • 1/2 cup unsalted butter
  • 2 tbsp boiling water
  • 3 1/2 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1/3 cup chopped pecans (OR walnuts, toasted)

Instruction

  • Preheat oven to 350 degrees. Spray a 12 or 15 cup bundt pan with baking spray or butter and flour it, set aside.
  • In the bowl of a stand mixer, cream butter on medium speed for 2 minutes. Add sugar and vanilla, beat until pale and fluffy, about 4 minutes. Add egg yolks and banana, mix until combined.
  • In a medium mixing bowl, whisk together the flour, baking soda, and salt.
  • With mixing speed on low, alternate adding the dry ingredients and the sour cream, mix just until combined.
  • In a small mixing bowl with a hand mixer, whip egg whites until stiff peaks form. Using a spatula, gently fold in the egg whites to the batter.
  • Pour batter into the prepared pan, smooth out into an even layer. Place in the oven and bake for 45-55 minutes or until a cake tester (or toothpick) inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.