Description
This moist and flavorful Banana Pecan Caramel Cake combines ripe mashed bananas, warm spices, and crunchy pecans, all layered with luscious caramel sauce for a delightful dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1/2 cup chopped pecans (plus 1/2 cup for topping)
- 1/2 cup caramel sauce (plus more for drizzling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with both granulated and light brown sugars until the mixture is light and fluffy, ensuring a tender cake texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to incorporate them fully. Then mix in the mashed bananas, sour cream, and vanilla extract until the batter is well combined and smooth.
- Combine Mixtures: Gradually add the dry flour mixture to the wet banana mixture, mixing gently just until combined to avoid overmixing, which can toughen the cake.
- Fold in Pecans: Fold in 1/2 cup chopped pecans carefully to evenly distribute the nuts without deflating the batter.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Decorate: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, drizzle caramel sauce over the top and sprinkle with the remaining chopped pecans. Optionally, add an extra caramel drizzle before serving.
Notes
- For enhanced flavor and crunch, toast the pecans before folding them into the batter.
- This cake is delicious served warm topped with vanilla ice cream for an indulgent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8th of the cake)
- Calories: 420
- Sugar: 32g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
