Stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan. Set remaining mixture aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream, and vanilla, beating at low speed just until blended.
Combine flour and next 3 ingredients; fold into butter mixture. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.
Bake at 350° for 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
Great taste. Used a 9x13 brownie pan and just used topping at top and bottom. Family loved it. Used non fat greek yogurt instead of sour cream to reduce fat and almonds instead of pecans for allergy. Will try in a Bundt pan when I get one.
I have made this recipe many times - any time that I have extra bananas that haven't been eaten. I will often freeze it to save it for an occasion where I need to bring a dessert and it is always a hit. It is excellent when made according to the recipe, or because I am a chocolate lover, it is also good with chocolate chips added to the filling.
This is excellent! Love the surprise filling in the middle. Banana flavor is intense, texture excellent. Be sure to bake until completely done as the mashed banana can make for a few gooey spots. I followed the recipe exactly and will definitely make this again.
It was the best bundt cake I have ever made. I used half wheat and half white flour. I also used Smart Balance Light margarine instead of regular or butter. I would definitely bring it to a party. My husband and I both loved it!
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