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Banana Bundt Cake with Salted Dulce de Leche

yield: 1 (10-inch) 12-cup bundt pan


For the Homemade Salted Dulce de Leche

    (makes around 1 3/4 cups)

    • 14 ounces (1 can) sweetened condensed milk
    • 1 tablespoon flaky sea salt (I used Jacobsen Vanilla Sea Salt, but have used Maldon in the past)

    For the Banana Sour Cream Bundt Cake

    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 cup 2 sticks unsalted butter, at room temperature
    • 2 cups granulated sugar
    • 2 large eggs
    • 1 tablespoon pure vanilla extract
    • 1 3/4 cups very ripe bananas (see baker's notes — I used about 4 medium bananas)
    • 1 cup sour cream


    For the Homemade Salted Dulce de Leche

    • Center a rack in the oven and preheat to 425 (F).
    • Use a rubber spatula to transfer the contents of 1 can (14 ounces) of sweetened condensed milk to a medium, ovenproof glass bowl (I used a Pyrex bowl). Cover tightly with aluminum foil, before placing the covered dish in a larger roasting or casserole pan. Bring a pot of water to a boil and carefully pour the water into the roasting pan until it reaches three-quarters up the covered dish to create water bath. Carefully transfer the roasting pan into the oven and bake for 60 to 90 minutes, checking the roasting pan's water level every 30 minutes and adding more water if necessary.
    • When the sweetened condensed milk has turned into dulce de leche, it will take on a tannish brown color. Remove from the oven and the water bath and place on a wire rack. Sprinkle 1 tablespoon flaky salt over the dulce de leche's surface and whisk until smooth. Let cool completely before storing.

    For the Banana Sour Cream Bundt Cake

    • Center a rack in the oven and preheat to 350 (F). Prepare a 10-inch bunt pan by generously spraying with cooking spray, and set aside.
    • In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda and 1/2 teaspoon salt. Set aside.
    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, add 1 cup (2 sticks) unsalted butter. Beat on medium speed until pale and fluffy. Add 2 cups granulated sugar and continue beating, turning the mixer speed to medium-high. Continue beating for at least 5 minutes, until the mixture is pale and fluffy.
    • Once the mixture is pale and fluffy, reduce the mixer speed to its lowest setting. Beat in 2 large eggs, one at a time, only adding the next egg until the egg before it has been fully incorporated. Once the eggs have been incorporated, add 1 tablespoon vanilla extract and 1 3/4 cups ripe bananas and continue mixing until just incorporated. Finally, add half the dry ingredients (from the 1st step) until just combined, before adding 1 cup sour cream until just combined, and then the remaining half of the dry ingredients. It's important to mix until just combined — DO NOT OVERMIX, or your cake will be dense and tough and I will cry. It's even better to stop the mixer before the last addition of the dry ingredients is fully incorporated and to continue mixing by hand — 1 or 2 flour streaks left in the batter is totally okay.
    • Once the batter is finished mixing, transfer the batter into the prepared bundt pan. Use a rubber spatula to smooth out the top and give the pan a good whack on a hard surface a few times to get rid of any air bubbles. Bake in the preheated oven for 65 to 75 minutes, or until a skewer inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and cool for 10 minutes, before unmolding onto the rack to cool completely. This cake is delicious warm, but its flavors develop even more intensely overnight.
    • When ready to serve, drizzle with dulce de leche and flaky sea salt.