The in-laws preferred the rich, delicious Bundt® cake over the traditional banana cake they had been using for years!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 4 hrs |
| Servings: | 14 |
| Yield: | 1 10-inch cake |
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.
Nutrition Facts
| Calories | 625 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 406 mg |
| Sugars | 46 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you!!! I have been looking for years for a banana dessert recipe I liked as well as my grandmother’s banana cake. So many failures. This was the one and will be made repeatedly. I did make it in 2 large loaf pans, turned them out on a sheet pan and poured glaze over the bottoms. I cut back on the sugars, which I always do, and will cut back more next time as the glaze is very sweet; 3/4 cup white sugar and scant brown sugar for this time. I’m also going to try it with half the glaze. Not sure how long they baked. I’m single and it’s easier to freeze partial loaves than the Bundt. For those having trouble with the Bundt pans, they are tricky. Look at some videos for hints, or just use loaf pans! Oh, I sprayed the pans, then lined with parchment, can’t fail with that.
This is one of the best pound cakes i’ve ever made. I’m a new cook and enjoy it so much and this group of folks that share, Thank you. Now what I did with this is I only had like 1-1/2 banana’s. I used a granny smith stewed with a couple table spoons Rum. Then the extracts I cut the vanilla in 1/2 and added banana extract wonderful.Took it to music in the park and everyone loved it. Thank you to the community for the Ideas . Cheers
Made the recipe as is, with one exception – added one teaspoon of cinnamon. Baked in a convection oven, so total cook time was about an hour and 10 minutes. Very, very delicious! Super moist and I’m sure it would be amazing without the glaze, but that glaze puts it over the top! This will definitely be my go-to recipe and thinking it would be great to take to an event/party.
Mine did not turn out correctly as forgot the flour after greasing the pan. So the cake stuck to the pan. However I do give the recipe 5 stars, it is delicious, will try again after I get some more ripe bananas. Also would follow the advice of one of the reviewers to either use a larger Bundt pan or use a smaller one and make muffins as well with the cake batter.
Amazing!!!! Made a few adjustments to the sauce to make it my own and flipped out of bundt pan before adding sauce, otherwise perfect recipe!!! Will be making this again!!!!!!!!!!!!!!!!!!
This is by far the only recipe I keep coming back to after I try a new recipe. I end up skipping shortening and just substitute butter and instead of 4 bananas I do 5. It comes out gooey soft on the inside and crunchy outside. Neighbors and friends all looove this recipe the most!
I made this recipe exactly as listed, but omitted the nuts as I did not have any on hand. I used a 9 cup Bundt pan, and also made one dozen muffins with the batter. This cake is so moist and delicious! It makes a really large cake, so if you don’t have a 12 cup Bundt pan you’ll definitely need to make some muffins too! I did not have any trouble with overflow because of this. Be sure to grease and flour your pan really well and the cake will come out perfectly! I cooled it in the pan for 10 minutes before inverting on a plater. I also followed another reviewer’s tip by only putting about 1/3 of the glaze on the warm cake, and adding the rest once the cake cooled.
Made this and will again. EVERYBODY loved it. I have two suggestions though: 1. Bake it on a middle or top rack in your oven. I put the pan on the bottom rack and it started to smell burnt at the 1 hour 10 min mark. The toothpick test showed doneness so I took it out 10 minutes too early but the mashed banana stuck to the pan and the cake came out slightly broken. It was delicious anyway. 2. The instructions for the glaze is totally wonky: “Pour over baked cake while still in the pan.” Somebody was hitting the cooking sherry when they wrote that. Had I done that, the glaze would have been on the bottom. I didn’t make the glaze for that reason, plus it was excellent (and sweet enough) without it. A scoop of Vanilla ice cream or a little whipped cream is an excellent substitute.
I made the cake just as the recipe stated. It came out wonderful!!! Next time I may add some cinnamon and nutmeg. I like to try the original first.
Turned out great. Family loves it. I will be making again.
Very good cake! I added 1/4 teaspoon of all-spice. I used evaporated milk and both Mexican and Madagascar vanilla. Also, I removed cake from pan, poked holes in it and glazed while slightly warm.
This recipe was quite good the only thing I did not do was the Caramel Glaze. I thought that it would make it too sweet.
DELICIOUS. I THINK THE ICING COMPLIMENT THIS CAKE. IT’S A KEEPER. BATTER A LITTLE TOO LARGE FOR MY PAN. MADE 4 EXTRA CUPCAKES.
Delicious cake! Very moist. I substituted applesauce for the vegetable shortening and 2% milk for the heavy cream.
Beautiful cake and was easy to make. I didn’t add the glaze while still in the pan. I brushed it on while still hot. Lots of the glaze left over. Maybe drizzle on sliced cake! This was a lot of batter, but worked fine with my NordicWare 16 cup pan. No spillover.
My daughter had mentioned she wanted a banana cake so she and I made this together. We omitted the nuts because she prefers her banana baked goods without them. It turned out great and my family loved it! We will definitely make it again sometime.
This really is a great recipe but it won’t look like the picture unless you put on the glaze after it is out of the pan. I think telling us to pour it on while still in the pan was just a simple mistake; it is so good all is forgiven. Pam For Baking spray is great for helping it slide easily out of the pan.
This was one delicious cake! I added a couple of modifications – one teaspoon allspice and a half of a teaspoon of cayenne powder. And it was so delicious, my daughter who is always on a diet doesn’t want to share it! So good
This was the absolute best, and I am making it a second time already. I used 5 bananas instead of 4, doubled up on the glaze and poked holes all over the cake for the glaze to sink down in to. This will forever be my go to recipe for using bananas.
I poured half the glaze on the cake before removing from the pan and half after inverting it.
The only thing I did not according to the directions was to pour the icing on after the cake was out of the pan. The cake came out perfect, did not overflow the pan and looked just like the picture when done. Everyone who had a piece loved it! Definitely making it again!!!