Ingredients
- Filling:
- 3 teaspoons plus 3 cups sugar, divided
- 1 cup butter, softened
- 6 eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup (8 ounces) sour cream
- 1/2 cup brown sugar
- 1/2 cup finely chopped pecans
- Glaze:
- 2 tablespoons butter
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Preparation
Step 1
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In
a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir in bananas and vanilla. Combine flour and baking soda; add to the creamed mixture alternately with sour
cream, beating just until combined. Pour into prepared pan (pan will be full).
Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a skillet or sauce pan, brown the butter. Add powdered sugar, vanilla, and milk. Whisk until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Yield: 12-15 servings.
* I made and froze this a week before serving, then thawed it the day before my guests arrived and glazed.