Good for breakfast or as a dessert
Preheat oven to 325 degrees. Place pecans in a flat pan in single layer. Toast for 6 to 8 minutes. Grease and flour a 10 inch Bundt pan. Combine flour, baking powder, and 1/2 tsp of salt. Set aside. In large bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes, until light. Add eggs, one at a time, beating 1 minute after each; scrape bowl frequently. In a bowl combine bananas, bourbon/milk, and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly in pan. Bake for 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove from pan; cool on wire rack. Sprinkle with powdered sugar. Serve with berries or ice cream.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 597 | ||
Calories from Fat: 238 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 218.4mg | 67 % | |
Sodium 179mg | 6 % | |
Potassium 207.1mg | 5 % | |
Total Carbohydrate 82.3g | 24 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 80g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 597
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