Sep 28, 2009
This was delicious! After reading the reviews I did make a few changes. I didn't really want two 8" cakes so baked the recipe in a Bundt pan, sprayed with Baking Spray. I used a yellow cake mix that had pudding in the mix. I increased the amount of chopped pecans to a heaping 3/4 cup. Because of the Bundt pan's narrow bottom (top of cake)the butter/brown sugar mixture was fairly deep. I added 2-oz. bourbon and 2 of the bananas (mashed) to the batter. I sliced the remaining 2 bananas and layered them on the pecan mixture--it was a tight fit but I squeezed them in and only had 3 or 4 banana slices that sat on top of other bananas. I baked it until tester came out clean (I didn't push tester down into bananas)--about 55 minutes. I let the cake cool about 15 minutes then turned it out. Beautiful, aromatic, cake! The thicker pecan-butter mixture carmalized perfectly and completely covered the bananas...couldn't see them at all and if they turned dark, there was no way to tell. Tasted great!! I took a photo of the cake and meant to take another THREE days later when there was only one remaining piece, to show how well it lasted, but it got eaten before I had the chance! I liked the texture of the cake...because of the mashed bananas, it was denser than a typical yellow cake. I'll never fret about the extra, too ripe for me to eat, bananas again...thanks, Dana!
—Lia
