Banana Nut Cake with Brown Sugar Glaze
A moist banana cake topped with a brown sugar and pecan glaze that is so delicious, you'll be going back for seconds!
Servings 12
Calories 558kcal
Ingredients
For the Cake
- 1 cup butter softened to room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 1/4 cups all-purpose flour
- 1/2 cup milk
- 3 ripe bananas mashed with a fork (about 1 1/2 cups)
For the Brown Sugar Pecan Glaze
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1/2 teaspoon vanilla extract
Instructions
Making the Cake:
- Preheat oven to 350°F.
- Prep a 9x13 baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or hand mixer), cream the butter and both sugars on medium speed for 2-3 minutes.
- Add in the eggs, one at a time, mixing between each addition. Add vanilla.
- Add in baking soda, baking powder, salt and nutmeg. Scrape down bowl if needed.
- Add in flour and milk, alternating between the two. Mix on low speed until combined.
- Mix in bananas until just incorporated. Pour batter into prepared pan.
- Bake for 35 to 40 minutes. Ovens vary so to test for doneness, insert a toothpick or clean knife into the center of the cake, if it comes out clean, it's done.
- Allow to cool while making glaze.
Making the Glaze:
- Place butter and sugar in a medium saucepan over medium heat.
- Stir continuously while cooking until a rolling boil is reached.
- Remove from heat and add in vanilla and chopped pecans.
- Pour glaze over cooled cake, spreading glaze to the sides.
- Allow to cool and enjoy! Store leftover cake covered for up to 3 days.
Nutrition
Calories: 558kcal | Carbohydrates: 82g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 422mg | Potassium: 240mg | Fiber: 1g | Sugar: 60g | Vitamin A: 812IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg