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Bananas Foster Cake with Pecan Praline Glaze

Bananas Foster Cake is a moist and tender banana cake infused with rum under a thick layer of sweet, rich and buttery Pecan Praline Glaze. This banana rum cake comes dressed for any party.

Side angle of a bananas foster bundt cake frosted with a caramel pecan praline glaze on a glass plate over a blue floral napkin. Plates, a cake server, and forks sit in the background.

Bananas Foster Cake is a beautifully tender homemade banana cake recipe that is bathed in a buttery pecan praline sauce that will have you eating it right from the pan.

I’ve got to be straight up with you. I’m not crazy about cooked bananas or bananas that are too soft so a traditional Bananas Foster dessert isn’t in my list of favorites.

Don’t get me wrong, we love bananas, and love baking them into bread such as our Homemade Banana Bread recipe.

This Banana Foster Bundt cake is very moist and the crumb is tender and dense like a pound cake. Covered with a thick layer of praline glaze makes this Banana Bundt Cake one of those cakes perfect for any occasion.

It’s also one of those cakes that can serve several people, and it’s fire-free!

Side angle of a bananas foster bundt cake with a slice missing, frosted with a caramel pecan praline glaze on a glass plate over a blue floral napkin.

Why do they call it Bananas Foster?

Like so amazing rich recipes, Bananas Foster Dessert originated in New Orleans, Louisiana in 1951, based on a family recipe of Emily Brennan.

It was named after Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant owner Owen Brennan.

Traditional Bananas Foster is a dessert made from bananas and vanilla ice cream with a sauce made with rum and banana liqueur and then ignited to burn off the alcohol. The technique is called flambé.

I’ve taken liberties with this cake. I don’t top it with a traditional Bananas Foster Sauce or flambé this banana cake.

Bowls of the ingredients necessary to make a bananas foster cake including flour, sugar, brown sugar, rum, buttermilk, eggs, vanilla, baking powder, salt, cinnamon, butter, and pecans.

Banana Foster Bundt Cake Recipe Ingredients

  • Cake flour – Cake flour gives your cake a tender crumb.
  • Baking Powder – makes your cake rise
  • Sugar
  • Brown Sugar – I like dark brown sugar. It has more of a molasses flavor.
  • Buttermilk – makes you cake so moist!
  • Rum
  • Flavorings – vanilla extract, cinnamon, salt
  • Eggs – I always use large eggs for consistent results in my baking.
  • Pecans
  • Bananas – ripened and soft
  • Butter

Tips for making this Bananas Foster Bundt Cake recipe

  • Ripe bananas are softer and sweeter. They also blend a lot easier.
    • You can ripen bananas for baking by placing unpeeled bananas on a foil-lined baking sheet and baking them in a 300°F oven for 15-20 minutes or until the peel is black all over.
  • This recipe uses cake flour. Cake flour creates a more tender crumb.
    • I recommend that you sift and then measure the flour. Sifting aerates the flour. It also increases the volume which is why it’s measured after sifting.
    • You can make your own cake flour by taking a level cup of all-purpose flour and then removing 2 tablespoons. Replace the 2 tablespoons of flour with corn starch and then sift together and measure.
  • Grease and flour your bundt pan. You don’t want the cake to stick and by flouring it you can also see if you’ve applied enough grease.
    • I use shortening to grease my pans.
  • You can substitute the Rum for any banana liqueur or go alcohol-free by adding an equal amount of liquid. Water or apple juice is what we recommend.
    • We love Bambu Rum in this recipe and it’s our go-to sipping rum. This rum is smooth and has an essence of bananas without a strong or artificial banana flavor.

Looking for more banana recipes?

Tips for making Pecan Praline Glaze

This is a cooked caramel frosting. While it’s not difficult to make, we do have some helpful tips that I hope you’ll glance through before making the recipe.

  • Pecan Praline glaze will thicken as it cools. For this reason, don’t start making it until you’re ready to apply it to the cake.
    • I start making the Praline sauce after I remove the cake from the oven. The cake is cool enough to remove from the bundt pan by the time the sauce is made, approximately 15 to 20 minutes.
  • Melt the butter first and then add the brown sugar. Cook over medium heat. Too high a heat can burn your brown sugar. Burnt sugar is bitter and can’t be used.
  • Don’t overcook the sauce. You can end up with a hard clump.
    • If that happens, add a little water and slowly heat it into the glaze.
  • Add the pecans after the glaze is made. It makes it much easier to stir the caramel icing mixture.
  • The mixture will thicken as it cools. Pour over the cake as soon as it has a slightly thickened consistency. See the video in the recipe card.

Bananas Foster Cake should be stored covered and eaten within 3 days. The cake may be frozen prior to applying the glaze in an airtight container for up to 3 months.

A slice of a bananas foster bundt cake drizzled with pecan praline glaze sitting on a glass plate over a blue floral napkin. A fork sits on the plate next to the cake. The cake sits in the background.

Products we use

  • Bundt Pan – I love this pan. It’s not only beautiful but it has a non-stick coating that really helps my cakes release.
  • Spatulas – I get a lot of comments on my pretty spatulas. This pretty set has a flat side and a curved side to take on your toughest job. I love that they are all one piece and can withstand 500°F!
  • Whisks – I love my whisks and have them in several sizes, shapes, and colors. I have a gadget obsession I guess and love these!

Don’t forget to pin this delicious recipe to your favorite board!

Top angle of a bananas foster bundt cake frosted with a caramel pecan praline glaze on a glass plate over a blue floral napkin. Plates, a cake server, and forks sit in the background. The title banner sits below the photo.

Here are some more cake recipes we think you’ll like

There are no mushy bananas in this Bananas Foster Bunt Cake. Just a sweet tender cake under a layer of a rich buttery Praline frosting. AND since Bananas Foster Dessert is supposed to include vanilla ice cream, it’s only right to add a dollop right on top!

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

Top angle of a bananas foster bundt cake frosted with a caramel pecan praline glaze on a glass plate over a blue floral napkin. Plates, a cake server, and forks sit in the background.
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5 from 6 votes

Bananas Foster Cake with Pecan Praline Glaze

Bananas Foster Cake is a moist and tender banana cake infused with rum under a thick layer of sweet, rich and buttery Pecan Praline Glaze.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 15 people
Author Julie Menghini

Ingredients

Cake Ingredients

  • 3 cups cake flour sifted and then measured
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 cup dark brown sugar
  • 1 cup unsalted butter melted
  • 1 cup sugar
  • 1 cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 3 eggs room temperature
  • 1/4 cup rum (we like dark rum)
  • 1 cup bananas mashed (3 bananas)
  • 1/2 cup pecans roughly chopped (optional)

Pecan Praline Ingredients

  • 1/2 cup butter melted
  • 1 cup brown sugar firmly packed
  • 1/4 cup rum
  • 1 cup powdered sugar sifted
  • 1/2 cup pecans roughly chopped

Instructions

  • Preheat oven to 350° F. Grease and flour a bundt pan or one 9×13-inch pan.
  • Sift the cake flour and then measure out 3 cups into a large mixing bowl.
  • Add the baking powder, cinnamon, and salt to the sifted flour and whisk together to combine.
  • In the bowl of an electric mixer combine the melted butter with the brown sugar, white sugar, buttermilk, eggs, vanilla, and rum. Beat until combined.
  • With the electric mixer on low, gradually add the dry ingredients alternating with the bananas to the wet ingredients. Continue mixing until the batter is smooth. Batter will be thin.
  • Pour the cake batter into the prepared pan. Bake 45 to 50 minutes or until cake tests done.
  • Allow the pan to cool 15 to 30 minutes and then turn it onto a serving plate.

Pecan Praline Glaze

  • In a medium-sized saucepan, melt the butter. Add brown sugar and bring to a boil. Boil for exactly 2 minutes, stirring continuously. Add the rum and bring back to boiling. As soon as it has reached the boiling state remove it from the heat. Beat in the powdered sugar and vanilla. Stir in the pecans. Spread glaze over the cake.
  • The cake can be stored at room temperature for up to 3 days.

Video

Notes

Cake tips:
  • Sift cake flour before measuring it. Sifting aerates and increases the volume so if you measured and then sifted you would be using more than what this Bananas Foster cake recipe needs.
Pecan Praline Glaze tips:
  • Pecan Praline glaze will thicken as it cools. For this reason, don’t start making it until you’re ready to apply it to the cake.
  • Melt the butter first and then add the brown sugar. Cook over medium heat. Too high a heat can burn your brown sugar. Burnt sugar is bitter and can’t be used.
  • Don’t overcook the sauce.
    • If that happens, add a little water and slowly heat it into the glaze.
  • Add the pecans after the glaze is made. It makes it much easier to stir the caramel icing mixture.

Nutrition

Calories: 522kcal | Carbohydrates: 72g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 172mg | Potassium: 232mg | Fiber: 1g | Sugar: 52g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Do you have a favorite cake? I’d love to know what it is! Just leave me a comment below.

Recipe Rating




Lynn @ Fresh April Flours

Friday 23rd of July 2021

This cake was superb. The instructions were simple, and I love that it uses some of the same ingredients in the glaze as well, so the ingredient list isn't super long. The pecans are a lovely addition to the inside of the cake, so I highly recommend using them. Spiced dark rum was perfect for us! Will definitely make again.

Julie Menghini

Friday 23rd of July 2021

Thank you so much, Lynn! I'm soo glad that you chose to make this cake, It's one of our favorite cakes for entertaining because it goes so far!

Juan Marie Chevalier

Wednesday 7th of July 2021

I would like to make this cake but my guests will have children included ages 5-14 will the rum hurt them? I have heard baking it burns off the alchohol is that true?

Julie Menghini

Wednesday 7th of July 2021

The rum will not totally cook out so I consciously wouldn't serve it to them. You can either make them their own special treat or make this cake alcohol-free by substituting the rum with another liquid such as apple juice. I hope you'll try it though because it's amazing!

MamaNé

Tuesday 2nd of February 2021

Made this tonight as triple layer cake with a 3" ramekin (30 min), 6" springform (40 min), and 8" springform (45 min). Came out perfect. I used sugar instead of flour to dust the pans, so the cake had a nice outer caramelization like a brulée. I let the glaze cool a bit and mixed in fresh banana slices, then poured a little between each layer and over the entire cake. This is a new favorite for sure.

Julie Menghini

Thursday 4th of February 2021

I've not tried it as a layer cake so thank you so much for sharing that tip. Your cake sounds like it belongs in a 5-star restaurant!

Tina Goteri

Sunday 15th of November 2020

Hi, this looks incredibly delicious! Do you think the glaze would be good to use on pumpkin cream choux pastry. Will it harden enough? Thank you in advance!

Julie Menghini

Tuesday 17th of November 2020

Hi Tina! The glaze does harden somewhat. I've never made a choux pastry so can't advise whether it will work or not.

Joseph Ochoa

Wednesday 21st of October 2020

I’d like to try this in some mini loaf pans so I can share this great looking recipe with some neighbors. Any thoughts on how long the cooking time would be since the pan is smaller and not as dense as a bundt cake pan.

Julie Menghini

Thursday 22nd of October 2020

I would start checking them at 30 minutes. What a wonderful idea! Your neighbors are lucky to have you.