Banana-Nut Cake with Caramel Icing

This banana-nut cake with sour cream, shortening, pecans, vanilla, cinnamon, and a sweet caramel icing recipe is cooked in a fluted tube (Bundt) pan.

• 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

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

Step 2

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

Step 3

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

Step 4

Sprinkle 2 tablespoons pecan mixture into the prepared pan; top with 1/2 batter, sprinkle remaining pecan mixture on top, followed by remaining 1/2 batter.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack for 5 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release the cake onto the rack to finish cooling.

Step 6

Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; boil 1 to 2 minutes. Off heat, add 1 teaspoon vanilla extract; gradually stir in confectioners' sugar. Drizzle caramel icing over cake.