Banana Bundt Cake Recipe with Overripe Bananas

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a 10-12 cup bundt pan by greasing it thoroughly with a butter-flour paste or baking spray with flour to ensure a clean release.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Set aside.
3. In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This typically takes 3-5 minutes.
4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
5. Stir in the mashed overripe bananas, sour cream (or Greek yogurt), and vanilla extract until just combined. Do not overmix.
6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix the batter.
7. If using, gently fold in the chocolate chips (or other optional mix-ins) by hand until evenly distributed throughout the batter.
8. Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
9. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back slightly when gently pressed.
10. Remove the cake from the oven and let it cool in the bundt pan on a wire rack for 10-15 minutes. This allows the cake to set properly before inversion.
11. After cooling in the pan, carefully invert the bundt cake onto the wire rack to cool completely before slicing or glazing. If desired, prepare and drizzle with a cream cheese glaze once cooled.