Ingredients
- 3 cups granulated sugar
- 1 cup butter
- 6Â large eggs
- 1 cup bananas mashed (about 2 medium bananas)
- 1 tablespoon vanilla
- 3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream*
FOR GLAZE:
- 1/2 cup creamy peanut butter
- 1/3 cup corn syrup
- 2 cups powdered sugar sifted
- 2 to 3 tablespoon heavy cream more if needed for a pourable consistency
- 1 teaspoon vanilla
Instructions
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Spray a 10-inch bundt pan with non-stick spray.
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Preheat oven to 350 degrees F.
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In the bowl of a mixer, cream sugar and butter.
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Add eggs one at a time until well blended.
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Add bananas and vanilla and mix until combined.
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In another bowl, combine flour, baking powder, salt and cinnamon.
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Add flour mixture alternately with sour cream, beginning and ending with flour.
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Pour into prepared bundt pan.
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Bake 50 to 55 minutes.
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Test by inserting a wooden pick into center of cake. Cake is done with no crumbs or dry crumbs are on wooden pick when removed.
FROSTING:
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Cream peanut butter, vanilla and corn syrup.
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Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.
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Pour and spread on cooled cake.
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Serve.
