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.
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from Ina Garten’s Old- Fashioned Banana Cake from
How Easy Is That?