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Grandma's Banana Bundt Cake with Brown Sugar Glaze Recipe

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This recipe for Grandma's Banana Bundt Cake with Brown Sugar Glaze is from The Rehoboth United Reformed Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
3 cups all purpose flour
2 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) unsalted butter (softened)
1 ⅔ cups granulated sugar
2 tsp. pure vanilla extract
2 large eggs
1 ¾ cups mashed very ripe bananas (approx. 4 bananas)
1 cup sour cream

Brown Sugar Icing:
¼ cup unsalted butter cut into cubes
½ cup brown sugar packed
2 tbsp. milk
¼ tsp. pure vanilla extract
¾ cup powdered sugar
¼ cup chopped toasted walnuts or pecans
Directions:
Directions:
Cake:
Preheat oven to 350°F. In a large bowl, combine flour, baking soda and salt. Set aside.
With a hand mixer /stand and using a paddle attachment, beat butter until creamy and smooth. Add sugar and beat for another minute, at medium speed. Scrape down the bowl as needed. Add vanilla, then beat in 1 egg at a time. Mix in bananas. Note that the mixture might curdle and that is okay.
Add half of the dry ingredients, sour cream, and then the remaining dry ingredients, mixing between additions.

Grease a 12-cup bundt pan and add the batter to the pan. Hit the pan on the counter a couple times to remove air bubbles, then smooth off the top. Bake for 55-65 minutes, until a toothpick comes out clean. Loosely cover the cake with foil if it starts to get dark (check around 30 minutes). Place the pan on a wire rack until slightly cool, then carefully unmold the cake and place it back on the rack to completely cool.

Icing:
In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisk frequently and cook until the sugar is dissolved, for about a minute or two. Remove from the heat and cool for 5 minutes.
Whisk vanilla in to combine. Add powdered sugar ¼ cup at a time, whisking vigorously, until you reach a thick enough consistency. The icing will firm up quickly so make sure the cake is cooled and ready. Drizzle the icing over the cake and immediately sprinkle with nuts.

 

 

 

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