3 cups All-Purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/3 cups of sugar
2/3 cup of packed brown sugar
2 teaspoons vanilla extract
2 eggs
4 over-ripe bananas (about 1 ½ to 1 ¾ cup), mashed
1 cup of sour cream
For the Praline:
1/4 cup of butter
1/4 cup of packed brown sugar
1/2 cup of chopped pecans
For the Maple Glaze:
1/2 cup of confectioners sugar
2 Tablespoons of Pure Maple Syrup
1 Tablespoon of chopped Pecans (optional)
Preheat oven to 350° F.
Grease and flour a large bundt pan. Set aside.
Melt the 1/4 cup of butter in a small saucepan until foamy. Remove from heat and mix in the 1/4 cup of brown sugar. Add the 1/2 cup of chopped pecans. Mix well. Set aside to cool completely.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, with an electric mixer, beat the butter until creamy. Add both the sugars and continue beating until light and fluffy. Add the eggs, one at a time, beating about 1 minute between each egg. Add the vanilla extract and continue mixing for another 30 seconds.
Reduce the mixer to low speed and add the mashed bananas. Mix in half of the flour mixture. Add the sour cream and continue mixing on low speed. Add the other half of the flour mixture and mix until incorporated.
Pour the batter into the prepared pan. Top with the nut/butter/brown sugar mixture. Use a knife to make 2 turns around the pan to cut the praline mixture into the batter.
Bake at 350 degrees F for 60 to 70 minutes or until a knife inserted into the center comes out clean.
Cool 10 minutes before carefully turning the pan over and removing the cake from the pan to a wire rack.
After the cake has completely cooled. Mix together the confectioners sugar and maple syrup with a wire whisk. Drizzle over the cooled cake. If desired, top with 1 Tablespoon of chopped pecans.
Step by step pictures can be found here: Praline Banana Bundt Cake with Maple Glazed Topping
Last edited:
.
