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12 Cup Formed Bundt® Pan

12 Cup Formed Bundt® Pan


Tunnel of Cream Banana Nut Cake

5 based on 1 reviews







  • 2/ 3 cup Milk
  • 1 teaspoon White Vinegar
  • 1/ 2 cup Softened Unsalted Butter
  • 1 1/ 2 cups Granulated Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 1/ 4 cups Mashed Ripe Bananas
  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/ 2 teaspoon Kosher Salt
  • 1 cup Chopped Pecans


  • 8 ounces Softened Cream Cheese
  • 1/ 4 cup Granulated Sugar
  • 1/ 2 teaspoon Vanilla Extract
  • 1 Egg


  • 1 tablespoon Melted Unsalted Butter
  • 2 tablespoons Mashed Ripe Banana
  • 1/ 8 teaspoon Kosher Salt
  • 1/ 2 teaspoon Vanilla
  • 1 1/ 2 cups Powder Sugar
  • 12 Pecan Halves


Baking Instructions:
Heat oven to 325 degrees F. Prepare a Nordic Ware 12-Cup Classic Bundt Pan with baking 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, baking 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. Gently tap pan on countertop to remove air bubbles. 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.

Serving Recommendations:
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.

Read Recipe Reviews

    Made this cake for the first time last night for the office. It was a HUGE hit! Everyone loved it!

    Only criticism is that the recipe could have been separated out a bit better (ie. batter, filling and topping). Only thing I did differently, I used golden caster sugar rather than granulated sugar, which I do on pretty much all recipes.

    Will definitely be added to my permanent repertoire of go-to recipes 🙂

    Hi, thank you for your feedback! We have updated the recipe to have better organization. Thanks!

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Product Used In This Recipe

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12 Cup Formed Bundt® Pan

12 Cup Formed Bundt® Pan