Description
This moist and flavorful Banana Pecan Caramel Cake combines ripe bananas and crunchy pecans in a tender cake base, topped with a luscious caramel sauce for a decadent dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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
- 3 ripe bananas, mashed
- 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 ensure the cake doesn’t stick.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and well-combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the creamed butter and sugar, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Add Bananas and Pecans: Gently fold in the mashed ripe bananas and chopped pecans to the batter, distributing them evenly without deflating the batter.
- Bake: Pour the prepared batter into the greased and floured cake pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Before serving, drizzle the cake generously with caramel sauce for a rich, sweet finish.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Ensure butter is softened but not melted for proper creaming.
- You can toast the pecans lightly to enhance their flavor before adding them to the batter.
- Allow the cake to cool completely before drizzling with caramel to prevent it from melting excessively.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.
