Big and Small Praline Banana Cake

Banana cake has been a family favorite for so many years. I remember when our son turned 2, I made a banana cake with banana frosting as his birthday cake. Next month he will be turning 50 years old! For the Big and Small Instructable, I chose to make an extra special banana cake. I knew I have one big bundt shaped pan and one small bundt shape pan plus I have matching cake holders to put them in! I actually bought the small cake holder so our daughter could put her Easy Bake Oven cakes in it when she was little. And I thought a tasty praline drippy icing on top would be perfect for my cakes! My husband really loved it! He will be working on eating the large cake and I will be eating the smaller cake. Here, in detail, is how I made them, one big, one small!

Cake Ingredients

1 cup milk 

1 tablespoon white vinegar

3 cups all-purpose flour 

2 teaspoons cornstarch 

1 tablespoon baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 cup packed brown sugar

1 cup (2 sticks) butter

1 cup granulated sugar

3 eggs, at room temperature

1/4 cup rum 

1 cup mashed bananas

1/2 cup pecans 

plate

spoon

fork

paper towel

shortening (to grease the pans)

stand mixer

large bundt pan

small bundt pan

dessert plate

mini dessert plate

sharp knife

fork

mini fork

Combine milk and vinegar. Set aside.

Using a paper towel, grease the inside of the big bundt pan and the small bundt pan with shortening. Sprinkle with flour. Shake flour all around the pans. Bang out any excess flour.

Preheat the (big) oven and (small) toaster oven to 350 degrees F.

Add the flour, baking powder, cinnamon, and salt to the bowl of a stand mixer. Stir to blend. 

Place 2 sticks of butter in a microwaveable bowl. Microwave at 50% power for about 1 minute, or until the butter is completely melted.

Add the melted butter, brown sugar, granulated sugar, milk mixture, eggs, vanilla and rum to the dry ingredients in the mixing bowl. Beat on medium speed until combined.

Mash the bananas with a fork, measuring one cup.

Finely chop the pecans.

Add the bananas and pecans to the mixing bowl. Continue mixing until the batter is combined. 

Spoon cake batter into the small bundt pan, filling it 3/4 full. Bake in the toaster oven at 350 degrees F. for 15 minutes, or until toothpick inserted comes out clean. Allow to cool for 15 minutes before removing from the small bundt pan.

Pour the remaining cake batter into the prepared big bundt pan.  Place in the preheated 350 degree oven and bake 45 to 50 minutes or until cake tests done with a toothpick.

Allow the cake to cool in the pan for 30 minutes.

Turn each cake onto their serving plate. Cool completely before making the glaze.

Pecan Praline Glaze

Ingredients

1/2 cup pecans

1/2 cup butter

1 cup brown sugar, firmly packed

1/4 cup rum

1 cup confectioners’ sugar 

1/2 teaspoon vanilla extract

Supplies

3-quart saucepan

small plate

sharp knife

spoon

spatula

Chop the 1/2 cup pecans. Set aside to be added last.

In a 3-quart saucepan, melt the stick of butter. Add brown sugar and bring to a boil. Boil for 2 minutes, stirring continuously. Add the rum and bring back to boiling. As soon as it has reached a full boil, remove it from the heat. Beat in the confectioners' sugar and vanilla.

Stir in the pecans. Allow the mixture to cool for about 2 minutes.

Generously spoon glaze over both cakes using up the entire batch of Pecan Praline Glaze.

Picture number one is the large cake and picture number two is the small cake!

Here are the big and small cakes with a piece cut out of each ready to eat!

I hope you enjoyed seeing how I made my sinfully delicious "Big & Small Banana Praline Bundt Cake"!  You can proudly serve them at any gathering, or make them as a treat for yourself or your family!