Banana Cake with Cinnamon-Spiced Pecans


A delicious, moist cake that can be enjoyed with coffee in the morning, but is good enough for company or to bring to a potluck. Its most wonderful attribute is that it can be thrown together in about 15 minutes and gives you a way to use up those overripe bananas.
1/2 cup butter
1 1/2 cups sugar
4 eggs, beaten
3 bananas, cut into large chunks
1 cup sour cream, yogurt or buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups all purpose flour

1 1/4 cups confectioners' sugar
2 tablespoons milk
1/4 cup cinnamon and sugar-spiced pecans, chopped
1 Preheat oven to 350°F. Oil a 10-inch bundt pan.

2 With an electric mixer, cream together the butter and sugar. Add eggs, then bananas. Beat until banana is incorporated and has broken down into very small pieces.

3 Add sour cream and vanilla to banana mixture. Whisk baking soda into flour, then blend with banana mixture

4 Pour into prepared pan and bake in center of oven for 50-60 minutes, until golden and toothpick inserted in center comes out clean. Let cool in pan for 10 minutes then turn onto wire rack.

5 Mix confectioners sugar with milk, adding more milk if necessary to make a glaze. Pour over top of warm cake, allowing to drizzle down the sides. Press spiced pecans into glaze on top of the cake. Allow to cool before serving.

servings  use metric
original recipe yield: 12 Servings

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