1 cup unsalted butter, softened 1/2 cup granulated sugar 4 large eggs 2 ¾ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup sour cream 1 teaspoon vanilla extract 3 ripe bananas, mashed
For the Caramel Pecan Glaze: 1 cup packed brown sugar 1/2 cup unsalted butter 1/4 cup heavy cream 1 teaspoon vanilla extract 1 cup pecans, chopped 2 bananas, sliced
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Stir in the vanilla extract and mashed bananas. Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. For the caramel pecan glaze, combine the brown sugar, butter, and heavy cream in a saucepan over medium heat. Bring to a boil, stirring constantly, and then reduce the heat and simmer for 2-3 minutes until thickened. Remove from heat and stir in the vanilla extract and chopped pecans. Drizzle the glaze over the cooled cake and top with banana slices. Serve and enjoy!
