Description
Indulge in the rich flavors of this Banana Pecan Caramel Cake, a moist and decadent dessert that combines the sweetness of ripe bananas with the crunch of pecans and the lusciousness of caramel sauce.
Ingredients
Ripe Bananas:
2 bananas (mashed)
Unsalted Butter:
1/2 cup (softened)
Brown Sugar:
3/4 cup
Eggs:
2 large
Vanilla Extract:
1 teaspoon
All-Purpose Flour:
1 1 /2 cups
Baking Soda:
1 teaspoon
Salt:
1/2 teaspoon
Sour Cream:
1/2 cup
Chopped Pecans:
1/2 cup + 1/4 cup for topping
Caramel Sauce:
1/2 cup + extra for drizzling
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round or square cake pan.
- Cream the butter and sugar: In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add eggs and bananas: Beat in the eggs one at a time, then mix in the vanilla and mashed bananas.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.
- Add pecans: Fold in the chopped pecans.
- Bake: Pour the batter into the pan and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
- Drizzle with caramel: Let the cake cool for 10 minutes, then pour 1/2 cup of caramel sauce over it, allowing it to soak in as the cake cools completely.
- Serve: Before serving, drizzle with extra caramel and sprinkle with the remaining pecans.
Notes
- You can use store-bought or homemade caramel sauce.
- For extra indulgence, serve warm with a scoop of vanilla ice cream.
- This cake can also be baked in a loaf pan or doubled for a layer cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
