Banana Coffee Cake with Sour Cream Glaze

Steps

• 1

  Preheat oven to 350°F. In a large bowl, cream butter using a hand-held mixer. Add sugar and eggs and beat on low speed until well combined. Fold in bananas.
• 2

  In a separate bowl, whisk together flour, baking powder, baking soda and salt. Alternate adding flour and cream cheese to the banana mixture, mixing well after each addition with the hand-held mixer on low speed. Mix batter until it is nearly lump-free.
• 3

  Pour batter into a lightly greased Bundt pan and place in oven. Bake for about an hour, or until a toothpick inserted in the center comes out clean.
• 4

  Leave cake in Bundt pan to cool while you make your glaze. In a small saucepan over medium heat, stir together sour cream, sugar and baking soda with a wooden spoon. Stir constantly until mixture reaches a boil; boil for about a minute, then remove from heat.
• 5

  Invert Bundt pan onto a cooling rack. While both cake and glaze are still hot, spoon glaze evenly over cake (make sure you have parchment paper or paper towel under your cooling rack for this step). Allow cake to cool completely before serving.