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.
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 a now defunct websiteand was delish!

 Flavor-wise, it's basically a light and fluffy banana cake, but with an elegant twist!

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.

Recipe: Banana Maple Bundt Cake

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


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

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.


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©Deep South Dish
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Posted by on October 22, 2008
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