Coating the pan with sugar creates a sugary crunch on this decadent banana bread. Serve this cake with whipped cream and it's instantly acceptable for dessert.
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1 cup Land O Lakes® Butter, softened
2 cups sugar
1/3 cup sour cream
1 teaspoon vanilla extract
5 large Land O Lakes® Eggs
5 ripe bananas, frozen, thawed, peeled, any juice reserved
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Heat oven to 350°F. Grease 10- to 12-cup Bundt® pan; sprinkle with turbinado sugar. Shake to evenly coat bottom and sides; set aside.
Combine butter and sugar in large bowl; beat at medium speed until well mixed. Add sour cream and vanilla; mix just until combined. Add eggs, 1 at a time, beating well after each addition. Add bananas and their juices. Mix just until combined. Add flour, baking soda and salt. Stir to combine.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted into center of cake comes out clean. Let cool 30 minutes. Invert pan onto cooling rack. Cool completely before serving.
Enjoy all-time favorite moist and delicious banana bread, or try out a new twist on the classic quick bread recipe with chocolate, cinnamon and citrus flavors.