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.
Yield 12 servings
Ingredients
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
Glaze:
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. |
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| 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. |
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| 3 | Add sour cream and vanilla to banana mixture. Whisk baking soda into flour, then blend with banana mixture |
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| 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. |
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| 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. |
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