recreated from rasa malaysia.com
3 cups plain flour
2 teaspoons baking soda
1/2 teaspoon salt
8 oz unsalted butter, at room temperature
2 cups sugar
2 teaspoons vanilla extract
2 large eggs
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1 cup Jalna plain yogurt
Center a rack in the oven and preheat the oven to 180 degrees C. Generously butter a 9- to 10-inch (12 cup) Bundt pan. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube. Whisk the flour, baking soda and salt together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
If you’ve got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving – it’s better the next day.
Wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.