Wednesday, October 22, 2008

Banana Maple Bundt Cake with Walnut Praline Swirl

A homemade bundt cake made with bananas and maple with a swirl of nut praline in the center.

Banana Maple Bundt Cake

Today I needed to use up some overripe bananas. Though I made a few minor changes, this recipe originated from the Baking Delights website (though it is no longer on the site) and was delish! Flavor-wise, it's basically a light and fluffy banana cake, but with an elegant twist! I think I let mine go a bit too long so, don't do that!

Oh and how do you like that vintage 1970s Tupperware Cake Taker there? I am a vintage gal for sure!

Here's how to make this wonderful cake.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Banana Maple Bundt Cake

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour | Yield: About 12 servings

Ingredients

For the Walnut Praline:
  • 1/4 cup of unsalted butter
  • 1/4 cup of light brown sugar
  • 1/2 cup of chopped walnuts or pecans

For the Cake:
  • 3 cups of all purpose flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 cup (2 sticks) of unsalted butter
  • 1-1/3 cups of granulated sugar
  • 2/3 cup of light brown sugar
  • 2 teaspoons of pure vanilla extract
  • 1 teaspoon of maple extract
  • 2 large eggs
  • 4 ripe bananas, mashed
  • 1 cup of sour cream
Instructions

Preheat oven to 350 degrees F. Grease and flour a large bundt pan. For the swirl, melt butter and brown sugar in a sauce pan stirring until smooth and blended. Add walnuts, remove from heat and let cool. Blend dry ingredients together in a bowl and set aside. Toss the nuts in a tablespoon of the flour.

Using the paddle attachment on an electric mixer beat butter until creamy. Add the sugars and beat until fluffy. Add the eggs, one at a time beating a minute or so between each. Scrape down sides, add the vanilla and maple extracts and stir together. Reduce speed to lowest setting and beat in the bananas. Add half of the dry ingredients, then the sour cream and blend well. Add remaining flour mixture.

Pour about 3/4's of the batter into the bundt pan, top with praline mixture, and using a knife, swirl mixture gently into the batter. Top with remaining batter, and bake at 350 degrees F for about 1 hour or until a pick inserted in the center comes out clean. Let cool in the pan for ten minutes in the pan, turn the pan out onto a plate and allow to cool completely.

Cook's Notes: I use White Lily all purpose flour and Land O'Lakes butter.

Source: http://www.deepsouthdish.com

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Posted by on October 22, 2008
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6 comments:

  1. Thanks for the link! I am so glad you liked it!

    I want to make it again and try to keep the praline more centered, my was at the top...was yours? I couldn't tell from the image.
    blessings,
    marye
    bakingdelights.com

    ReplyDelete
  2. You bet! The praline does tend to sink. I'm thinking maybe putting almost all of the batter in the bundt pan only leaving a little out, then put the praline, swirl it a bit and then cover the praline. That might bring the swirl more toward the center.

    ReplyDelete
  3. OH myyyyyyyyyy this was delicious!! I made one tonight - it is fabulous!!! I have the same cake taker as you, lol!

    ReplyDelete
  4. Hi Sandra! I thought it was a nice change from plain old banana bread ya know? Glad that you liked it.

    I actually have a lot of "old" kitchen stuff. The set of plates I use most often in my photographs are Mikasa, very 70s with orange and yellow flowers - I have had them since 1977, I've lost a few over the years to chips and such but we use them every single day.

    The cake taker I actually have TWO of those, because I inherited my Mama's when she passed away!! I guess I tend to hold on to things for a long time LOL!!

    ReplyDelete
  5. I'm *still* making this cake, 3 1/2 years after I found the recipe :) I made it tonight and I know the kids (adults, really, at 22 and 23) will be packing some up for their work lunches, as they always do :D This recipe (and our same cake takers!) definitely stand the test of time :)

    ReplyDelete
    Replies
    1. Oh Sandra, thank you so much for letting me know!!

      Delete

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