This may be the prettiest Bundt cake I have ever made.  I found the recipe on someone else’s web site and pretty much used the same list of ingredients but changed the directions. In other words, instead of dumping in all of the wet ingredients and then the dry ones, I alternated adding them into the batter.  And I folded the sour cream and bananas into the batter at the end.  A cake batter must be mixed correctly and not over-beaten or you will wind up with a heavy dense cake.

Tips for making Bundt cakes:

• Use the right pan.  A smoother surface will make it easier to unmold the batter.  A darker pan surface will make a darker cake.

• Prepare the pan correctly.  Use solid Crisco and A.P. Flour.  Grease and flour the pan just before you make the batter so it isn’t sitting too long (which would allow the Crisco to melt).

• Make sure all your ingredients are at room temperature.

• Bake the cake in the lower third of your oven.

• Don’t over-beat the batter.  After you cream the butter and sugar, then add the eggs until you have a lumpy batter.  Don’t worry if it looks like it broke after you add the eggs.  Then add the dry and wet ingredients alternatingly in thirds.  When you get to the sour cream and mashed bananas, use a big rubber spatula and fold/blend (no more beating).

• Bake this cake between 55 and 60 minutes.

• Let it cool before you ice it.