I said it, I did it. Last night on Facebook I said that I wanted to bake a cake today, and that it would probably have pecans in it. Heather: 1 ,Procrastination: 0. I wasn’t really sure how to approach this cake at first, I thought added pecans to a standard white cake would be okay, but probably just a bit too bland… so I added a couple of bananas to it as well. No one will mistake this for Banana Bread though, it’s cake through and through. The Bourbon Cream Cheese Frosting just seemed fitting… and oh, it was.
Pecan Banana Bundt Cake
- 5 tbsp unsalted butter, room temperature
- 1 1/4 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 medium bananas
- 2 cups all-purpose flour (spooned and levelled)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup regular sour cream
- 1 cup pecans, roughly chopped and toasted
With electric mixer, combine butter and sugar and beat until light and fluffy. Beat in eggs, one at a time, and then add vanilla and stir to combine. Pinch off sections of banana and add to the mixture while mixer is running, no need to mash them first. Blend until only slightly lumpy. In another bowl, whisk together the flour, baking powder, soda and salt. Add half of this to the creamed mixture and mix well. Add in all of the sour cream and mix well again. Add in the remainder of the dry ingredients and mix by hand until just combined and then fold in the chopped and toasted pecans. Bake at 350 degrees (325 convection) in a greased and floured Bundt pan for approximately 50 minutes. Allow the cake to cool in pan for 10 minutes and then invert onto a cooling rack to cool completely before frosting.
Bourbon Cream Cheese Frosting
- 1 8oz package regular cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1/4 tsp salt
- A hefty shot of Kentucky Bourbon (to your taste, keeping in mind this is frosting, not glaze, haha)
- Icing sugar to consistency of your choosing, I used about 3 cups
Beat the cream cheese with electric mixer until smooth. Add butter and beat until mixed completely. Add in salt and bourbon and continue to beat another minute or so. Start beating in icing sugar until you get a consistency that works for you and how you want to frost the cake.
Because of the cream cheese, this cake does need to stay chilled, but just bring it out at least 20 minutes prior to serving for the best possible flavour.