Heat oven to 325 degrees. Spray a Nordic Ware 12-Cup Classic Bundt Pan with non-stick cooking spray. Set aside. For cake, in a small bowl, stir together milk and vinegar. Set aside. In a large mixing bowl, beat butter and sugar together on low speed until smooth. Beat in eggs one at a time. Beat in banana and vanilla. Beat on medium speed for 2 minutes. Stir flour, soda and salt together in a medium bowl. With mixer on low speed, gradually beat dry ingredients and milk mixture alternately into batter. Beat for 1 minute. Stir in pecans. Pour half of batter into prepared pan. For filling, in a small mixing bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg and vanilla. Use a teaspoon to spoon evenly around center of batter. Carefully spoon remaining batter over filling, covering completely. Bake for 45-50 minutes or until top is brown and springs back lightly when touched. Remove from oven and cool in pan for 10 minutes before inverting onto cake plate. Meanwhile, for glaze, in a small mixing bowl, beat butter, banana, salt, and vanilla together until smooth. Gradually beat in powdered sugar. Spoon evenly onto top of cake, spreading glaze to slightly run down outside of cake. Garnish with pecan halves. Cool completely before cutting into wedges to serve. Serves 16.
A slice of this cake with a steaming cup of coffee is taste perfection! It is a great ending for any meal and may also be sliced, arranged with fresh fruit, and served for brunch.
Why this recipe represents holiday and tradition:
My 88-year-old mom baked many cakes in her harvest-gold Bundt Pan; one of my favorites was her banana nut cake. This recipe reflects that heritage. I used Mom’s recipe, baked it in my Classic Bundt Pan with my cream cheese filling, and topped it with Mom’s buttery banana glaze. Delicious!