Praline Banana Bundt Cake with a Maple Glaze Topping

This Banana Bundt Cake is wonderful for Breakfast, Dessert or a snack anytime of the day and it's a great way to use up leftover bananas when you just don't want another loaf of banana bread.

This is a very moist and flavorful cake. If you want, you can just dust the top with confectioners sugar instead of using the maple glaze but I highly recommend using the glaze!

Here's what you are going to need:

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 1/2 to 1 3/4 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)

Here's what you need to do:

Preheat oven to 350° F.

Grease and flour a large bundt pan. Set aside.

To Make the Praline:

Melt the 1/4 cup of butter in a small saucepan until bubbly.

Remove from heat. Add the 1/4 cup of brown sugar.

Mix well.

Add the 1/2 cup of chopped pecans.

Mix well. Set aside to cool completely.

To make the cake:

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 brown and white sugar 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 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.

Mix in the other half of the flour mixture.

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.

To Make the Maple Glaze:

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.

All that's left is to pull up a chair and enjoy this Praline Banana Bundt Cake!

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If you like my website, you're gonna love my new ecookbook Tried and True Recipes from Mama's Kitchen.

Now you can make your favorite restaurant recipes at home!