Description
A moist and flavorful Banana Pecan Caramel Cake featuring ripe bananas and crunchy pecans, topped with rich caramel sauce. This classic dessert combines the natural sweetness of bananas with a buttery cake base and the indulgence of caramel, making it 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
Additional Ingredients
- 1 cup chopped pecans
- 1 cup caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: Using a mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.
- Combine Flour and Buttermilk: Alternately add the flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Fold in Bananas and Pecans: Carefully fold in the mashed ripe bananas and chopped pecans, distributing them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared 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 onto a wire rack to cool completely. Once cooled, drizzle the caramel sauce evenly over the top before serving.
Notes
- For best results, use overripe bananas for extra sweetness and moisture.
- Ensure buttermilk is at room temperature to help the batter combine smoothly.
- To prevent the caramel from soaking into the cake too much, drizzle it right before serving.
- You can toast the pecans lightly to enhance their flavor before folding them in.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
