Classic Banana Bundt Cake

I have made this recipe a couple of times from my Dorie Greenspan book and like it a lot. I haven't made it recently -- which is why there is no picture -- but JB requested the recipe so here it is.

The cake is dense and moist with lots of yummy banana flavor. I had one person, who thought his banana cake was the best ever, tell me it was just a touch better than his. It's also easy to throw together and uses up sorry looking bananas which always makes me happy. :)

Ingredients:

3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 sticks (8 ounces) unsalted butter at room temp
2 cups sugar
2 tsps pure vanilla extract
2 large eggs, preferably at room temp
About 4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt

Preheat the oven to 350. Generously butter a 9 to 10 inch (12-cup) Bundt pan.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (the mixture will curdle -- just keep mixing), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes, if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.

If you have the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving -- it's better the second day.