Is there anything more comforting this time of year than a good old-fashioned banana cake? Yes, yes there is! When it’s a big ol’ bundt cake, has mini chocolate chips and pecans inside, and it’s draped with a luscious and creamy, maple-cinnamon glaze!!
This cake is PACKED with 4, yes, 4!!, whole over-ripe bananas, making it the most moist banana cake out there! It’s so moist that it actually tastes “creamy”, but still has a crumb to it like a cake. Difficult to describe, so you’ll just have to make one for yourself and see! 😉
I’m a closet chocoholic, so you KNOW some type of chocolate was going to enter into this! I decided on mini chocolate chips because I wanted them to blend in rather that have a bite with a large chip in it that would take over. No one likes an “ingredient bomb” that steals the show! 😉
I also wanted nuts for an earthy, but semi-sweet bite, but not walnuts, because I’m not particularly fond of them. Most can be a quite bitter unless extremely fresh and we just don’t have access to super fresh walnuts here.
So I went with my stand-by fave, nut of choice – – pecans. I chopped them finely in my mini chopper so that they, too, would lend flavor and texture, but blend in as well without taking over.
Last to decide was to cover with powdered sugar orrrr…..
…drape with a creamy-dreamy icing! I voted on icing! And since I was the only one voting, I got to make what I wanted. 😉
(It helps when you don’t tell anyone and just decide for yourself. 😉 ) The one who works gets the perks! Right? 😉
So here’s my best banana cake to date, minus the topping of more chopped nuts. I left them off this time due to my hubby’s dental work. Nuts = pain sometimes, and cakes should only be enjoyed and never be a bad or hurtful experience!
So if you’re considering what to do with those over-ripe bananas, you might want to consider this cake!
But be prepared to share, because it’s just that good and makes a nice-sized bundt cake. All the better I say! The more the merrier!
This cake is easy to make with ingredients you already have on hand! So give it a try and so hope you enjoy!
Lots of holidays, celebrations, and parties coming up, and this cake would be perfect to set out on the buffet table or take to a family, friend’s or neighbor’s house! Make sure you bring a few copies of the recipe to share as well!
Have fun all, and enjoy your day!! 🙂
CHOCOLATE CHIP & PECAN BANANA CAKE with CINNAMON MAPLE GLAZE
3 cups flour
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1/4 tsp salt
3/4 cup ( 1 1/2 sticks) real butter, softened
2 cups sugar
1/8 cup packed dark brown sugar
3 extra-large eggs
1 Tbl. vanilla
1 1/2 cups buttermilk, *see note at bottom for easy sub!
4 very ripe bananas, (over-ripe) and skins are black or mostly black
1 cup finely chopped pecans, (*plus a 1/4 cup for garnish on top of glaze of desired)
1/2 cup mini semi sweet chocolate chips
For Maple Cinnamon Glaze:
1 cup powdered sugar, pour from the bag into the measuring cup
1/4 tsp. cinnamon
1 Tbl. very soft butter
1/4 cup maple syrup, I use Mrs. Butterworth’s
1 Tbl. heavy cream, can sub half and half or milk
1/2 tsp. vanilla
tiny pinch of salt, optional
Preheat oven to 325 degrees. Grease and flour a bundt cake pan well. Set aside.
In medium bowl, whisk together first 5 ingredients until well mixed. Set aside.
In large mixer bowl, beat butter and sugars until fluffy. Scrape sides and bottom of bowl. Beat in eggs well, one at a time, and beat in vanilla. Scrape again and beat to make sure all is mixed well.
Slowly beat in flour mixture alternately with buttermilk. Peel bananas and add to bowl squishing with hands. Beat in well but leaving little lumps. Mix in pecans and chocolate chips.
Evenly pour batter into prepared pan, and pop into preheated oven.
Bake for 30 minutes at 325 degrees. Reduce heat to 300 degrees and continue baking for about 45 minutes longer. (50 minutes if your oven runs a little slow.)
Remove from oven and let cool for 10-15 minutes. Turn out of pan onto a baking rack or cake plate to cool completely. When mostly cooled, cover tightly with lid and pop into fridge to chill overnight.
The next day after cake has chilled and is very moist, make glaze.
For Maple Cinnamon Glaze:
In medium to smallish bowl, add glaze ingredients and whisk with sturdy whisk very, very well until creamy. Pour over top of cake evenly and quickly. (Glaze will be a tad sticky due to the maple syrup, but very, very good!!) Sprinkle top with extra finely chopped pecans if desired.
*If serving to company, don’t glaze until just before serving as it looks prettiest when just made and poured over cake.
****Don’t have any buttermilk on hand? Just add 1 1/2 Tbl. lemon juice concentrate to your measuring pitcher, then fill with cream (or milk) to the 1 1/2 cup mark. Stir and set aside for at least 5 minutes to thicken a bit. Stir and add.