Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
additional:
2 hrs
total:
4 hrs
Servings:
14
Yield:
1 10-inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

625 calories; protein 6.7g 13% DV; carbohydrates 70.8g 23% DV; fat 36.5g 56% DV; cholesterol 125.2mg 42% DV; sodium 406.2mg 16% DV. Full Nutrition
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Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2010
OMG this recipe came out sooooo good after my modifications. I was hooked from the first bite! I halved the recipe and used: whole wheat flour instead of regular organic cane sugar instead of white sugar Extra virgin olive oil instead of veggie shortening and soy milk instead of regular milk I ommited the pecans because they were not available at the time. I also put the cakes in two buttered aluminum loave pans since I did not have any bundt pans. I was expecting a catastrophe since when I was mixing the butters and sugars the olive oil floated a bit on top but in the end I got this beautiful delicious pound cake like dessert drizzled with tasty caramel sauce. The sauce was so good I see myself making it to coincide with some apples! This recipe is so easy and can be very great for events like garnishing with strawberries or bananas and leaving a bowl of caramel glaze in the middle yum yum! Read More
(44)

Most helpful critical review

Rating: 2 stars
06/01/2010
Cake tasted fine but got stuck in the bundt pan. So I had a mess. I greased and floured the pan just like it said and left it in pan for 10 min. Maybe I should have let it cool 100% before removing. Good thing I had a back up cake for the party. Read More
(2)
103 Ratings
  • 5 star values: 86
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/16/2010
OMG this recipe came out sooooo good after my modifications. I was hooked from the first bite! I halved the recipe and used: whole wheat flour instead of regular organic cane sugar instead of white sugar Extra virgin olive oil instead of veggie shortening and soy milk instead of regular milk I ommited the pecans because they were not available at the time. I also put the cakes in two buttered aluminum loave pans since I did not have any bundt pans. I was expecting a catastrophe since when I was mixing the butters and sugars the olive oil floated a bit on top but in the end I got this beautiful delicious pound cake like dessert drizzled with tasty caramel sauce. The sauce was so good I see myself making it to coincide with some apples! This recipe is so easy and can be very great for events like garnishing with strawberries or bananas and leaving a bowl of caramel glaze in the middle yum yum! Read More
(44)
Rating: 5 stars
02/11/2011
was very good, but just a regular cake texture. Someone mentioned it growing over the sides of the bundt pan, and since detest cleaning my oven, I made a bundt pan AND 3 muffins! This was the perfect amount in the 12 cup pan. Rose right up to the top without spilling over. TIP WITH THE SAUCE!!! Boil for 4 minutes. If using the bundt pan, cool and flip the cake onto a plate. Pour 1/4 of the hot sauce on the cake and let the liquid seep in. Let the remaining sauce cool for 15 or 20 minutes until it thickens and then pour the remaining over the cake so it stays where you put it. :) Read More
(42)
Rating: 4 stars
05/10/2010
Although this cake was delish there must have been an error in the recipe when it stated that you should pour the glaze over the cake while still in the pan at least if you are using a bundt cake like the picture shows. I let the cake cool in the pan for 10 minutes then turned it over onto a cake dish before I added the glaze. Other than that it was fantastic thanks! Read More
(41)
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Rating: 5 stars
01/20/2010
Very good, I received many remarks about how wonderful it was. A nice change from traditional banana bread. I followed the recipe as far as the ingredients go. I baked it in a bundt cake pan and it rose above the rim of the pan. It also took 1 hr and 35min in my oven to finish baking. I allowed the cake to cool for the 10 min in the pan then turned it out onto a cooling rack. Then I used a spoon to slowly drizzle the glaze over the entire cake. It turned out very nice and pretty. Very moist! Make sure to allow to cool completely before covering. Read More
(33)
Rating: 5 stars
03/01/2010
I made tis cake for my sons 18th birthday. He has given up chocolate for lent. This was perfect. I baked it in a 9x13 pan and it was done in about an hour. Read More
(23)
Rating: 5 stars
04/27/2010
Awesome cake - easy to make. I only made 1 change. After making the glaze I added about 1/4 cup of Praline Liquor to the glaze poked holes in the cake and spooned the glaze over bottom and let it sit for about 10 minutes turned it out and poked additional holes and added rest of glaze. Read More
(16)
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Rating: 4 stars
03/08/2010
Very good flavor - not quite as dense as a pound cake should be IMO hence 4 stars from me and not 5. I substituted 2% milk for the heavy cream in the glaze and it was excellent. Read More
(15)
Rating: 5 stars
01/04/2011
Very tasty cake indeed! There was way too much batter for my bundt pan so I transferred the rest to a medium-sized loaf pan. The cooking time was much longer than specified and so I ended up turning the heat up to 350 to get it done a little faster. But I think 325 in the beginning was a good start. Only think I left out was the pecans as many people I serve cake do not like nuts although I think it needs them. And I left off the glaze and used my own brown sugar caramel glaze/frosting. I actually followed a mixing technique from 'The Cake Bible'. She actually mixes the dry ingredients in the bowl on low for 30 seconds rather than just relying on sifting and then adds in the butter and part of the wet ingredients all at once. What this does is to help provide a 'coating' for the wheat and prevents the gluten strands from forming too quickly and getting too tough. This keeps a cake fluffy and soft and moist without getting too tough or dry. It works out beautifully. I would agree with others this cake isn't exactly a pound cake in texture but it's a lovely cake either way. Thanks! Read More
(13)
Rating: 5 stars
01/11/2010
absolutley the best! Easy. Read More
(11)
Rating: 2 stars
06/01/2010
Cake tasted fine but got stuck in the bundt pan. So I had a mess. I greased and floured the pan just like it said and left it in pan for 10 min. Maybe I should have let it cool 100% before removing. Good thing I had a back up cake for the party. Read More
(2)
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