Banana Pecan Pound Cake

This light and tender cake is filled with delicious bananas and pecans and makes a perfect dessert for any occasion!

Lately I've become quite obsessed with my Bundt pan. First off, it makes adorable cakes. Second, said cakes are delicious. Third, they are so very versatile. Plus they are simple to make. You can dress them up with a fancy glaze or drizzle for a party or get together, or just dust them with a little powdered sugar to give it a little extra somethin' somethin'. Any way you decide to make it, these cakes are downright delicious.

Since I also have a banana obsession, I thought I'd marry my two favorites - bananas and my Bundt pan. So here we have a Banana Pecan Pound Cake. Pecans are also my love. So many delicious things in this cake, and it's a breeze to make. I'm calling it a pound cake versus a Bundt cake because the texture is most definitely like a pound cake. And there isn't a glaze or a frosting, just a simple bit of powdered sugar. 

Call it whatever you like, but definitely make this cake. And soon. It's too magnificent to pass up. 

Banana Pecan Pound Cake
Author: Sarah Bates | The Chef Next Door
Makes 12 servings
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Ingredients:
3 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
3 ripe bananas, mashed
1 cup milk 
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups sugar
2 tsp pure vanilla extract 
3 eggs
1 cup chopped pecans
Powdered sugar, for topping

Preheat the oven to 350 degrees. Spray a 12-inch Bundt pan with non-stick cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a small bowl mix the milk and bananas together.

In the bowl of a stand mixer, beat the butter until light and fluffy. Add in the sugar and vanilla and mix well. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredient and the wet ingredients to the mixer, beating on low speed, until just combined. Fold in the pecans.

Spoon the batter into the prepared pan and bake for about one hour, or until a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes on a wire rack, the invert the pan onto the rack and allow the cake to cool completely. Sift powdered sugar over the top of cake before serving.

Bon Appetit!