Recipe By Swanee Speed
Published Jun 19th
Prep 30m Cook 1h 30m Additional 2h Ready In 3h 60m
Servings 1 10-inch cake Calories 625.4

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

Recipe Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • ½ cup vegetable shortening
  • 2 cups brown sugar
  • 1 cup white sugar
  • 4 ripe bananas, mashed
  • 5 eggs
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • 1 cup chopped pecans
  • ½ cup butter
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
  4. 4 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

  • Calories 625.4
  • Carbohydrate 70.8 g
  • Cholesterol 125.2 mg
  • Fat 36.5 g
  • Fiber 2.3 g
  • Protein 6.7 g
  • Saturated Fat 16.5 g
  • Sodium 406.2 mg
  • Sugar 45.6 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. 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, - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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.
  8. 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.
  9. 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 - Read more ...
  10. absolutley the best! Easy.

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