Prep Time: 45 minutes
Bake Time: 50-60 minutes
Total Time: 1 hour 45 minutes

Man the bananas get ripe fast in the summer! So I like to try new recipes instead of always going back to my go-to banana bread (although that is delicious).  So here is my banana bundt cake swirl recipe.  It’s more of a “dessert” than a breakfast sweet; but if you like sweets for breakfast – please indulge!

Ingredients

• 3-4 very ripe brown bananas
• 2 teaspoons lemon juice
• ½ cup of butter (room temp)
• ¼ cup full fat sour cream (room temp)
• 2 cups sugar
• 1 ½ cups of buttermilk (room temp)
• 3 eggs (room temp)
• 2 teaspoons vanilla
• ¼ teaspoon salt
• 2 teaspoons baking soda
• 3 cups flour

For Swirl:

• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon vanilla

Directions

1. Preheat oven to 350 degrees
2. Mash bananas with lemon juice and set aside
3. Combine flour, salt, and baking soda and set aside
4. Combine swirl ingredients and mix with a fork; set aside
5. Cream butter, sour cream and sugar together until creamy
6. Add buttermilk, eggs, banana and vanilla and mix on medium until completely combined
7. Add in dry ingredients and mix until just incorporated.
8. Prepare a bundt cake with non-stick cake spray or butter with flour dusting.
9. Add half your batter to the bundt pan
10. Spoon your swirl on top of the batter and lightly tap it down flat so it’s covering all the batter.
11. Spoon your remaining batter on top of the swirl.
12. Bake for 50-60 minutes 
13. I like to keep it simple with a powdered sugar dusting; but you could definitely “dress” it up with a citrus drizzle.