Ingredients

The following ingredients have 14 Servings
  • 1 cup chopped pecans or walnuts (divided)
  • 1 1/2 cups unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 5 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups mashed ripe bananas (about 4 large ones)

Instruction

  • Preheat oven to 325°F. Lightly grease and flour a 12-cup bundt pan. Sprinkle 1/4 cup pecans in pan.
  • In a large bowl using an electric mixer on high speed, beat butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
  • It is important for this cake to measure the flour using the spoon and sweep method. Use a spoon to fill measuring cup with flour then level off by sweeping across with a flat edge. Scooping measuring cup directly from flour container will firmly pack it resulting in too much flour.
  • Whisk together flour, baking powder, and salt.
  • Add flour mixture in three additions, alternately with bananas in two additions, mixing on low speed until just combined. Do not over-mix.
  • Stir in remaining pecans.
  • Pour batter into prepared pan. Bake for 1 1/2 hours or until a toothpick or cake tester inserted in the center comes out clean.
  • Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on a wire rack.