Decadent Caramel Banana Pecan Cake Recipe – Rich, Moist, and Irresistible
Indulge in the ultimate dessert with this Decadent Caramel Banana Pecan Cake! Combining ripe bananas, crunchy pecans, and a luscious caramel drizzle, this cake is moist, flavorful, and perfect for any occasion. Whether you’re hosting a dinner party or craving a sweet treat, this recipe is sure to impress with its rich flavors and stunning presentation.
Prep & cook Time: 1 hour | Calories: Approximately 320 kcal per slice
Ingredients
For the Cake:
2 ½ cups (315g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
½ cup (110g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 ½ cups (340g) mashed ripe bananas (about 3-4 medium bananas)
½ cup (120ml) buttermilk
1 cup (120g) chopped pecans
For the Caramel Drizzle:
½ cup (120ml) store-bought or homemade caramel sauce
Optional: Additional chopped pecans for garnish
Directions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the mashed bananas and buttermilk. Begin and end with the dry ingredients. Mix until just combined. Fold in the chopped pecans.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Add Caramel Drizzle: Once the cake is cooled, drizzle the caramel sauce over the top. Sprinkle with additional chopped pecans if desired. Slice and serve.
Frequently Asked Questions
1. Can I use frozen bananas?
Yes, thaw and drain the bananas thoroughly before mashing to avoid excess moisture.
2. Can I make this cake ahead of time?
Absolutely! Bake the cake, let it cool, and store it in an airtight container at room temperature for up to 2 days. Add the caramel drizzle before serving.
3. Can I freeze this cake?
Yes, freeze the cake (without the caramel drizzle) in an airtight container for up to 2 months. Thaw in the fridge and add caramel before serving.
4. Can I omit the pecans?
Yes, you can leave out the pecans or substitute them with walnuts or chocolate chips.
5. Can I use a different type of frosting?
Yes, you can use a cream cheese frosting or a simple vanilla glaze if preferred.
Tools You'll Need
9×13-inch baking pan
Parchment paper (optional)
Mixing bowls (medium and large)
Electric mixer or stand mixer
Whisk
Spatula
Measuring cups and spoons
Wire cooling rack
Tips
Use very ripe bananas for the best sweetness and flavor.
Don’t overmix the batter to ensure a tender crumb.
Toast the pecans before adding them to the batter for extra flavor.
Let the cake cool completely before adding the caramel drizzle to prevent it from soaking into the cake.
Allergy Information
Contains: Wheat, Dairy, Eggs, Nuts
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Dairy-Free Option: Use dairy-free butter and buttermilk alternatives.
Nut-Free Option: Omit the pecans or replace with seeds like sunflower seeds.
Conclusion
This Decadent Caramel Banana Pecan Cake is a showstopping dessert that’s perfect for any occasion. With its moist banana cake, crunchy pecans, and rich caramel drizzle, it’s a treat that everyone will love. Whether you’re baking for a special event or just want a sweet indulgence, this recipe is sure to impress. Give it a try, and don’t forget to share your results – they’re bound to be a hit! Happy baking!
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