Description
This Banana Pecan Caramel Cake is a moist and flavorful dessert that combines the natural sweetness of ripe bananas with crunchy pecans and a luscious caramel sauce. Perfectly spiced and rich, this cake is ideal for celebrations or a special treat with coffee or tea.
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 Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside for later to ensure even distribution in the batter.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This typically takes around 3-4 minutes with an electric mixer and is important for a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Alternately add the dry flour mixture and buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing, which can make the cake dense.
- Fold in Bananas and Pecans: Gently fold in the mashed ripe bananas and chopped pecans to the batter for a moist texture with crunchy bits throughout.
- Bake the Cake: Pour the batter into the prepared 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 cooked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, drizzle the cake generously with caramel sauce before serving for an extra layer of indulgent sweetness.
Notes
- Ensure bananas are very ripe for maximum sweetness and flavor.
- You can toast the pecans lightly before adding for a deeper nutty flavor.
- Use homemade or store-bought caramel sauce as preferred.
- For added moisture, consider brushing the baked cake with a little extra buttermilk or simple syrup before applying caramel.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
