I’ll never forget that afternoon in my early teens. Mom made this cake and it was still baking in the oven when she left the house with strict instructions for Dad to reset the timer for another 30 minutes when the timer went off and after that take it out of the oven. So Dad was outside working in the yard when I heard the timer, I called to him and he said take it out and flip it out on Mom’s cake platter. So being the good teenage daughter, I do as I am told. While flipping the cake out I suddenly realize my huge mistake as dripping hot magma cake batter, came sloshing out and spilling all over the counter, the floor and me. This is no small cake, folks. The mess was massive. But an important lesson was learned that day. When baking a cake always check to see if it is done.
This cake is after-all my favorite banana cake ever, it’s moist, nutty and banana-y, all the makings of a perfect cake, but yet I still feared it. Would I ever be able to flip it out??
Ingredients: 2 1/4 cups sugar, 2 sticks butter, softened, 3 eggs, 1/2 cup applesauce, 5 ripened bananas, 3 cups all purpose flour, pinch of salt, 1 1/2 tsp baking soda, 2 cups pecans, chopped
In your mixer, cream together the butter and sugar.
Add one egg at a time, mixing in between.
Be sure to scrape down the sides of the bowl.
Add the applesauce
and 5 super ripe bananas, mix well. Mine were frozen, that’s why they look funky.
Then add the flour, baking soda
and a pinch of salt, mix well.
Add the nuts and stir until just mixed.
Spray and flour the bundt pan well.
Pour in the batter and smooth the top.
Bake at 300 for at least 1 hour, check for doneness with a toothpick or knife, and, if needed, bake for another 30 minutes or so. Don’t skip this step, you will be sorry! This is a large cake and usually takes the full hour and a half.
When fully baked, carefully invert the bundt pan onto the cake plate while the cake is still warm.
Gently shake and the cake should just pop out. Success!!
I made a simple glaze to go on top.
I couldn’t wait and cut it immediately.
Print This RecipeBanana Nut Cake
2 1/4 Cups sugar
2 Sticks butter, softened
1/2 cup applesauce
5 ripened bananas
3 cups All purpose Flour
pinch of salt
1 1/2 tsp baking soda
2 cups Pecans, chopped
Cream butter and sugar, then gradually add each egg until incorporated. Then add in the applesauce and bananas, beat until mixed. Then add flour, baking soda and a pinch of salt, mix well. Then stir in the pecans. In a Bundt pan spray and flour well. Bake at 300 for 1- 1 1/2 hours.