Ingredients
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup butter, softened
- 2 tbsp sour cream
- 2 large eggs
- 3 medium size ripe banana, mashed
- 1 tbsp vanilla
- 13/4 cup cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pecan
- 1/2 cup mini chocolate chips (optional)
Directions
Preheat oven to 350 degrees.
Coat the mini Bundt pans with butter or vegetable oil.
Combine the sugars, butter, and sour cream and mix on medium speed until well combined. Add the eggs and continue to mix until smooth. Add the mashed banana and the vanilla and mix another few seconds to combine.
Fold in the flour, baking powder, baking soda, and salt and mix on low speed until just blended. Be careful not to overmix it. Fold in the pecans and/or chocolate chips, if using, and pour into the molds.
Bake for 25 minutes in mini Bundt molds. If you don’t have mini Bundt molds and are using a regular pan, bake for 40 to 45 minutes.
Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.
