A tall bundt pan and very ripe bananas are the secret to this Glazed Banana Pecan Bundt Cake.
E A S Y B A K I N G
This summer I’ve been showcasing EASY to bake recipes
that you can vary to suit your taste, diet and the season.
This Glazed Banana Pecan Bundt Cake proves that
a fancy cake
isn’t hard to make!
Adapted from Ina Garten’s Banana Cake recipe in How Easy Is That?, you don’t even need a mixer to make this incredibly tall tower of deliciousness.
One pan, many uses:
Besides making cake, use a bundt pan to make
- a pretty main dish casserole
- pasta or
- rice dish.
Pick up an inexpensive bundt pan at the grocery store or order one of these highly recommended versions online:
No Bundt Pan, no problem:
Use two 9- inch round cake pans (lined on the bottom and sides with parchment).
In between layers, spread frosting or whipped cream + bananas, then glaze the top and sides.
Decorate by drizzle or spoon.
Add either dairy or vegan milk to sifted powdered sugar and blend to make a thick, pourable glaze.
Simple: milk of choice + powdered sugar or
Fancy: milk of choice + powdered sugar + lemon juice + vanilla + salt.
None: Dust cooled cake with powdered sugar just before serving and garnish with banana slices.
Any way you top it, this Glazed Banana Pecan Bundt Cake will soon become your most requested dessert.
PIN & Dig in!
EMAIL anytime at email@example.com.Print
A bundt pan and very ripe bananas are the secret to this incredibly tall tower of deliciousness. Instead of a bundt pan, use two 9 inch cake pans and fill with frosting or whipped cream and bananas.
- 3 tablespoons coarse sugar (or substitute fine sugar)
- 2 cups chopped pecans (8 oz/224 gm) (Reserve a few extra for the bottom of bundt pan)
- 5 or 6 very ripe bananas
- 1 1/2 cups granulated sugar (11 oz/ 330 gm)
- 1 cup light brown sugar (3.5 oz/100 gm)
- 1 cup vegetable oil, such as avocado or canola (8 oz/240 ml)
- 4 extra large eggs (room temperature)
- 1 cup sour cream (8 oz/ 240 gm)
- 2 teaspoons vanilla extract (10 gm)
- 4 cups all purpose flour (520 gm) (or sub 4 1/2 cups cake flour (504 gm))
- 2 teaspoons baking soda (10 gm)
- 1 teaspoon kosher salt (6 gm)
- For the optional glaze:
- 1 cup powdered sugar (100 gm)
- 4+ tablespoons milk of choice* or water
- lemon juice
- vanilla or almond extract
- kosher salt
- (See directions)
- *Use any dairy milk or alternative milk such as coconut, almond or soy
- Preheat the oven to 350 degrees and position highest rack in center of oven.
- Coat the inside of a 10-12 cup bundt pan (or two 9 inch cake pans lined with parchment) with vegetable oil or cooking spray. Sprinkle three tablespoons of coarse sugar into bundt pan and jiggle to evenly distribute.
- Line a baking tray with foil and toast pecans while oven is warming up for about 10 minutes, until toasty. Set aside until cool, then chop. Keep baking sheet nearby.
- Place 6-10 pecan halves in a circle around the bottom of the bundt pan.
- Use an electric mixer and paddle attachment or a fork, whisk and spatula to blend batter by hand.
- Mash bananas well, then add in both sugars. Blend until almost smooth.
- One at a time add in: oil, eggs, vanilla and sour cream, mixing well after each addition.
- In a separate bowl, sift together flour, baking soda and salt.
- Gently add two thirds of flour mixture to wet ingredients. Stir until just combined.
- With as few strokes as possible, stir in chopped nuts (if using) and remaining flour.
- Pour batter into bundt pan or cake pans and place on top of the baking sheet in the oven.
- Bake 60 – 65 minutes, turning the baking sheet halfway through baking time for even cooking.
- If using two 9-inch pans, bake for 45-55 minutes.
- Ovens vary, so check bundt cake for doneness after 55 minutes. Cake is done when a long bamboo skewer inserted in the center comes out completely clean.
- This is a double recipe, so be patient! Allow cake plenty of time to get done all the way down at the bottom. Cool cake completely before glazing.
- While cake bakes, prepare glaze.
- (No time? Sift powdered sugar over cooled cake just before serving.)
- Sift one cup powdered sugar into a mixing bowl. Using a rubber spatula, add in just enough milk or water to make a thick but pourable glaze. For extra flavor, add in one or all: a squeeze of lemon juice, 1/4 teaspoon vanilla or almond extract and a pinch of salt.
- To glaze, line a serving plate with three pieces of parchment. Let parchment edges hang over plate to catch drips. Unmold cake onto parchment lined plate.
- Simple: Spoon glaze over the top of cake.
- Fancy: Pour glaze into ziplock bag, twist the top and snip a tiny corner. Draw lines over the cake, following the natural curves of the bundt pattern (see blog for photos).
- In between two cake layers: spread frosting or whipped cream + bananas, then glaze the top and sides.
- After glaze dries, carefully pull out parchment for a clean serving plate.
- Refrigerate leftovers up to a week or wrap well, label and freeze for up to three months.
- Flavor of cake improves on day two, so consider making the day BEFORE serving.
Adapted from Ina Garten’s Old- Fashioned Banana Cake from
How Easy Is That?