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Decadent Caramel Banana Pecan Cake

A moist and rich banana cake loaded with toasted pecans and swirled with homemade caramel sauce.

Ingredients

Scale

For the Crust:

  • 3 ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup chopped pecans, toasted
  • 1/2 cup caramel sauce, plus extra for drizzling

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in mashed bananas and vanilla.
  3. Alternately add flour mixture and buttermilk to the banana mixture, beginning and ending with flour. Fold in toasted pecans.
  4. Pour half the batter into the prepared pan. Drizzle with 1/4 cup caramel sauce. Top with remaining batter and swirl gently with a knife.
  5. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with additional caramel sauce before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett