Updated Banana Nut Cake
For the Cake:
3 cups cake flour
1-3 ounce package banana pudding mix
1 teaspoon fine sea salt
¼ teaspoon baking soda
1 ½ cups unsalted butter room temperature
3 cups granulated sugar
6 large eggs room temperature
1 cup sour cream
½ cup ripe banana (or 1 medium banana) mashed
1 tablespoon banana extract
1 tablespoon vanilla extract
1 heaping cup Nilla wafers (about 20 wafers) crushed
For the Glaze:
1 1/4 cup confectioner’s sugar
1/4 teaspoon fine sea salt
1 teaspoon banana extract
1 1/2 teaspoon vanilla extract
1 1/2 tablespoon milk
Instructions
For the Cake:
Sift together cake flour, banana pudding mix, sea salt, and baking soda.
Preheat oven to 325F. Place the rack in the middle position. Liberally coat a 12-cup Bundt pan with nonstick baking spray.
In a stand mixer with paddle attachment, mix butter and sugar on high until pale yellow and fluffy, about 4 minutes.
Lower speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed.
Turn the mixer to the lowest speed and slowly add sifted dry ingredients in two additions. Do not overmix.
Lastly, add sour cream, mashed banana, and both extracts and mix until just combined. Turn off mixer.
Pour cake batter into the prepared Bundt pan. Top with three-quarters of crushed Nilla wafers, reserving the rest for the top.
Bake for about 90-95 minutes, until golden brown and a toothpick inserted comes out with a few moist crumbs attached. Rotate cake halfway through baking.
Cool in pan on a wire rack for 20 minutes, then invert the cake onto a serving platter to continue cooling, for at least an hour before glazing and serving.
For the Glaze:
Add confectioner’s sugar and salt to a small bowl.
Combine milk and extracts in a separate small bowl.
While whisking, slowly add milk mixture to sugar until thick and smooth, whisking out any lumps.
Drizzle glaze onto the cooled cake.
Can add more whole wafers standing upright on the top of cake and drizzle glaze over them too.
