Description
This Banana Pecan Caramel Cake is a moist and flavorful dessert featuring ripe bananas and crunchy pecans, topped with a luscious caramel sauce. Perfect for gatherings or a special treat, it combines the rich sweetness of caramel with the hearty texture of pecans and banana in a tender, buttery cake.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Add-ins and Toppings
- 1 cup chopped pecans
- 1 cup caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Mix well and set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This aerates the batter, ensuring a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Add Bananas and Pecans: Fold in the mashed ripe bananas and chopped pecans carefully to distribute evenly throughout the batter.
- Bake: Pour the batter into the prepared 9-inch cake pan. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely. Once cooled, drizzle the cake generously with caramel sauce before slicing and serving.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- To avoid overmixing, combine wet and dry ingredients just until incorporated.
- You can toast the pecans lightly for added depth of flavor.
- Serve the cake with a scoop of vanilla ice cream for an indulgent dessert.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
