Banana Bundt Cake w/Caramel Glaze

3 cups all-purpose flour
2 tsp baking soda
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 tsp pure vanilla extract
2 large eggs, at room temperature
4 very ripe banana, mashed
1 cup plain yogurt or 1 cup sour cream (or a combination of the two)


CARAMEL GLAZE:

1/2 cup butter
1/4 cup of brown sugar
1/4 cup of white sugar
1 tsp vanilla extract
1/4 cup heavy cream



Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (

Whisk the flour, baking soda and salt together.
Working with a stand mixer, 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.

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 65-75 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.

While the cake is baking, make the caramel glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.



(Source: cake: http://www.food.com/recipe/the-best-banana-bundt-cake-dorie-greenspan-434380
caramel glaze: http://allrecipes.com/recipe/213103/banana-pound-cake-with-caramel-glaze/)