Banana bread……..but then SOME.
OMG. Ok remember my last Bundt cake recipe from a few weeks ago (it’s this one FYI)?! Well that can have a seat for a minute because THIS one I just made takes the top spot. If you want the most delicious, moist and beautiful-to-look-at cake then keep reading on for my Banana, Pecan + Maple Butter Bundt cake recipe.
I had some leftover bananas and decided to pout my Bundt Tin to some good use again. I also had ALL of these ingredients lying around in the cupboard so I didn’t have to buy anything extra to make this joyous, juicy, squidgy, nutty thing. I adapted a recipe I saw online, omitted a few things I didn’t have, and totally winged it. It turned out better than I could have imagined and super moist and sweet.
I purchased my bundt cake tin off Amazon and here’s the link if you are interested (affiliate link).
I N G R E D I E N T S (makes a large bundt cake)
3 over ripe bananas
300g Plain Flour
1 teaspoon baking powder
260g Softened Butter
4.5 tablespoons runny honey
2 teaspoons cinnamon
50g Hazlenuts (roasted)
Maple Butter Drizzle:
2 tablespoon Maple Syrup
2 tablespoon clear Honey
4 teaspoons approx Sugar
50g Pecans (roasted)
H O W – T O
1.) Turn your oven on to 160C. Grease your bundt tin with lots of butter, and line the bottom with baking paper. This really helped me get the cake out this time – last time it got a bot stuck and broke in half when I was turning it out!
2.) I did it fancy before by mixing certain ingredients in , and in order, and sifting the flour : this time I just bunged ALL of the ingredients (bar topping ones) in a big bowl and hand mixed with a spoon until mixed well. I added in the mashed banana and hazelnuts last.
3.) Pour the mixture (it’s quite thick so you’ll need a spoon to help) into your bundt tin and whack in the over for 45 minutes.
4.) Make the buttery, caramel-esque topping! Melt the butter in the pan, add the honey, maple and sugar. Leave on high heat for a minute or so until it bubbles and foams and then remove from the heat. It’ll start to thicken into a treacly/caramel-like sauce once cooled ; after about 10/15 minutes. TIP: If after 15 minutes it’s not treacle-like consistency, add a bit more sugar and re-heat to thicken.
5.) Remove cake from oven and leave in the tin for 10 minutes to cool a bit then transfer out onto a cooling rack.
6.) Once it’s near-cool / 20 minutes or so then drizzle your sauce all over with a spoon whilst the cake is still on the cooling rack and put a plate underneath to catch the excess sauce. When you transfer the cake to this plate it’ll then coat the bottom a bit with this excess, making it a bit more goo-ey and sweet.
7.) Slice into that oozing beauty and enjoy with your afternoon cuppa.