One taste and you’ll agree that this recipe for Bourbon Pecan Banana Cake is the best way to use up those ripe bananas! Full of flavor, this is the bundt cake recipe you’ll be making year round.
Elevate your bundt with this insanely delicious recipe for Bourbon Pecan Banana Cake! All of the warm and comforting flavors you crave, in an easy to make cake. Plus it’s a great way to use up those ripe bananas.
Note that there is bourbon in both the cake recipe and the glaze. If you are not a bourbon fan, don’t let that deter you from making this cake. What the alcohol does is add a subtle warming flavor without overpowering the cake itself.
Bourbon Butter Glaze
When coming up for a frosting for this cake, I knew I wanted to keep with the bourbon flavor. Plus, a bundt cake like this really needed a more grownup, less frosting-like topping.
You’ll notice in the photo that the glaze is almost “grainy” in texture. This is totally normal and part of the perfection of the glaze.
To make the glaze, simply melt the butter in a small saucepan. Whisk in the powdered sugar, bourbon, and vanilla, until very well combined. (You will need to mix well to incorporate the butter and sugar).
Bring to a low simmer to cook off some of the alcohol flavor and content. Set aside to cool completely before pouring over the cake otherwise the mixture will be too runny.
This glaze would be excellent served over pound cake as well. For even more flavor, toast the pecans before sprinkling on top.
The Perfect Bundt Cake
If you are a fan of This Delicious House, you’ll know that I’m bundt cake obsessed! I have about 20 different bundt cake molds and I use all of them. While you can make all sorts of different dishes in these pans, like a savory Swiss-Onion Bread Ring or Pizza Monkey Bread, I’ve always been more of a dessert gal when it comes to my bundt pan.
My most popular bundt cake recipe is Lemon Ricotta Bundt Cake made with creamy ricotta cheese and tangy candied lemon peel. The perfect Italian-inspired dessert that is great for a brunch or dinner party.
You can also make bundt cakes in non-traditional pans like I did for this Lemon Blueberry Bundt Cake recipe. This Nordic Ware Jubilee Bundt Pan provided the perfect effect for placing on blueberries and catching the tasty honey lemon drizzle.
Lastly, don’t think of bundts as having to be served bottom-side-up. My Pineapple Zucchini Bundt Cake is the perfect example of showcasing the top of the cake instead. Also, poke holes in your bundt to help catch some of that glaze!
To achieve the perfect bundt cake, remember the following:
- Always grease the pan well. While cooking spray may be easy, for bundt cakes it’s best to rub softened butter in the pan then dust lightly with flour. Shake out excess flour before pouring in the batter.
- Cool the cake in the pan for at least 10 minutes before flipping it out onto the wire rack to cool completely.
- Let the cake cool to room temperature before adding frosting. If you are adding a runny glaze, poke holes in the cake to let the glaze seep in. Also, glaze the cake on the pedestal or platter that you plan to serve it on.
- Did you know that any cake recipe can be made into a bundt cake? You will just have to adjust the baking time and check with a toothpick for doneness.
Bourbon Pecan Banana Cake
Bourbon Pecan Banana Cake is perhaps the most delicious way to use up those ripe bananas! You are going to love this easy and flavorful recipe.
Firstly, you want to make sure to butter and flour your bundt pan. Any style bundt pan works for this recipe. Here, I opted for the standard 12-cup bund pan.
To make, cream together the softened butter and sugars. Add in the bourbon, eggs, bananas, and vanilla. Fold in the dry ingredients along with some sour cream and pecans. Pour into the bundt and bake until a toothpick comes out clean.
Let cool in the pan for 10 minutes before removing from pan and cooling on a wire rack. Let cool completely before adding glaze.
Meanwhile, make the glaze. This Bourbon Butter Glaze is simple to make and only involves a few ingredients. In a small saucepan, melt the butter and whisk in the powdered sugar, bourbon, and vanilla. Whisk to combine and simmer to cook off some of the alcohol.
Finishing off the Bourbon Pecan Banana Cake
The trick for the glaze is to allow it to cool completely before adding to the cake, as well as whisking again before pouring it on. The butter has a tendency to separate, so you want to make sure it’s well combined before pouring on.
Lastly, top with the chopped pecans before the glaze hardens so they stick to the cake. This cake can be made up to a week in advance. Just refrigerate in an airtight container or freeze for up to a month.
This recipe is perfect year-round! Great as a Christmas brunch cake, Easter cake, or just a fun recipe to make with those ripe bananas. Even better, it’s a great snacking cake to have on hand when guests arrive. Enjoy!
Bourbon Pecan Banana Cake
- standard bundt cake pan
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (one stick)
- ½ cup brown sugar, packed
- ½ cup sugar
- 3 ripe bananas, mashed
- 2 large eggs
- 2 tablespoons bourbon
- 1 tablespoon vanilla
- ¾ cup sour cream
- 1 cup chopped pecans
Bourbon Butter Glaze
- ½ cup butter (one stick)
- 1 cup powdered sugar
- 2 tablespoons bourbon
- 1 tablespoon vanilla
- ¼ cup chopped pecans
- Preheat oven to 350 degrees. Butter and lightly flour a standard bundt cake pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugars. Add in the eggs, bananas, bourbon, and vanilla and mix until well combined. Beat in the flour mixture in three additions, alternating with the sour cream. Fold in the chopped pecans. Spread batter into prepared bundt pan.
- Bake on center rack in oven until a toothpick comes out clean, 45-50 minutes. Cool on a wire baking rack for 10 minutes before removing from pan and then let cool completely.
- To make the Bourbon Butter Glaze, melt butter in a small saucepan over medium heat. Whisk in the powdered sugar, bourbon, and vanilla until smooth and well combined. Simmer for 2-3 minutes to cook off some of the alcohol. Note that the glaze will appear slighly grainy. Cool completely before drizzling over cooled cake. Sprinkle with chopped pecans.
Made two of these cakes around St Patty’s Day for two of my friends, one loved the cake, the other not so much. Seem’s they didn’t care for the taste of bourbon. I just love baking them, they came out great. This is not a cake for me as I prefer Vino. A very easy cake to do, will do it again for a friend that likes booze.
Absolutely lovely! Can’t wait to make it again.
Thanks for the comment! So happy you loved it!
Is there a way to make the glaze so that it has a smoother consistency and not grainy?
So a brown sugar glaze is supposed to have a grittier texture. You could cook it longer in the butter, or you could use powdered sugar instead of brown sugar.
This cake was incredible, and I could eat the glaze by the spoonful! I’ll make extra glaze next time to drizzle over the individual slices before serving.
Yay! So happy you loved it!
When my glaze cooled, it separated into solid and liquid on top. What did I do wrong? It tasted great as it cooked, I did cool it in frig, should I have left it at room temp to cool?
Hi! Yes, I think cooling at room temperature would have worked better here. You should be able to whisk it and get it back to normal though. Hope you loved it either way!
Can I swap out Brandy for Bourbon?
Yes, brandy would work
So, I definitely preferred the *idea* of brandy over bourbon – in practice, it’s heavenly! I also found that the bag of pecans I had in the pantry was actually walnuts. So now I call this my Brandy Walnut Banana Cake. I don’t usually get excited over “batter” but I could eat half this cake before it ever makes into my Bundt! SOO GOOD!!! And the Brandy Butter Glaze! DIVINE!!! I hope you don’t mind I tweaked it – no offense intended! This is our new favorite recipe – and I’m calling it my signature dish! Thank you!!
This makes me so happy! Love that you loved this recipe and that you tweaked it to make it your own. Great job!
I recently made this for a birthday cake for a dear friend and it was gone within the day!
my husband was very upset I didn’t make 2 lol. I was wondering if this receipt could be used for cupcakes and what baking time might be
So happy to hear that you loved it! This recipe would be great as cupcakes. I would bake for about 20 – 25 minutes or until a toothpick inserted in the cupcakes comes out clean. Enjoy!
I just wanted to let you know, I made your cake last week for my meeting at Women’s Institute as they were having a cake competition and it had to have fruit in it.
Well it turned out amazingly and I won 1st prize 😊.
This recipe is a keeper, I will definitely be making again.
That is so wonderful!! Happy to know that you and everyone else loved the recipe. Thanks so much for letting me know!
Such a delicious dessert; and perfect for fall! Looking forward to enjoying this all season long!
Cake looks so gorgeous with amazing flavors. I wish i could grab a slice right away. YUM!
This looks perfectly decadent! Such a wonderful combination of flavors and that glaze is EVERYTHING!!
This cake sounds incredible!! Wow can’t wait to try this.
That bourbon butter glaze sounds amazing! And I agree with you – it’s so important to grease the pan well before baking, especially if you want your bundt cake come out nicely.