Banana Pecan Caramel Cake
A comforting dessert that combines soft banana bread with crunchy pecans and a rich caramel sauce, perfect for family gatherings.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas, mashed Well-spotted and soft for best flavor.
- 1/2 cup unsalted butter, softened Can substitute with margarine if desired.
- 1 cup brown sugar Packed tightly for accurate measurement.
- 3 pieces eggs Add one at a time.
- 1 teaspoon vanilla extract For added flavor.
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute half with almond flour.
- 1 teaspoon baking soda Ensure it's fresh for proper rising.
- 1/2 teaspoon salt Enhances flavor.
Mix-Ins
- 1 cup chopped pecans Gently folded into the batter.
- 1/2 cup caramel sauce For drizzling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper or grease it with butter.
- In a large bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy. Add in the mashed bananas and continue mixing until well combined.
- Crack in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture and mix until just combined; avoid overmixing.
- Fold the chopped pecans into the batter gently.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Place the cake in the preheated oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack. After it cools completely, drizzle caramel sauce over the top before slicing.
Notes
Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months. Reheat slices in the microwave for a lovely soft texture.