Banana-Nut Cake with Caramel Icing

Perfect for brunch, potlucks, or birthday parties, this banana-nut Bundt cake is topped with a sweet caramel icing for even more delicious flavor.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 380 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 6 tablespoons butter
• 1 tablespoon ground cinnamon
• 6 tablespoons milk
• 1 cup mashed banana
• 1 teaspoon pure vanilla extract
• 1 tablespoon pure vanilla extract
• 2 cups sifted powdered sugar
• 0.5 cup sour cream
• 0.25 teaspoon salt
• 0.5 cup shortening
• 0.5 cup chopped pecans
• 1.25 cups white sugar, divided
• 0.75 cup packed dark brown sugar

Recipe Instructions

Step 1

Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.

Step 2

Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.

Step 3

Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.

Step 5

Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.

Step 6

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).