Description
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- ½ cup vegetable shortening
- 2 cups brown sugar
- 1 cup white sugar
- 4 ripe bananas, mashed
- 5 eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- 1 cup chopped pecans
- ½ cup butter
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Combine flour
- baking powder
- baking soda
- and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
- Beat 1 cup of butter
- shortening
- 2 cups of brown sugar
- and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas
- followed by the eggs one at a time
- allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk
- mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 1 hour and 20 minutes.
- Meanwhile
- prepare the 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.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 4 hrs
Servings: 14