Description
A moist and flavorful Banana Pecan Caramel Cake featuring ripe bananas and crunchy pecans, topped with a rich homemade caramel glaze. Perfect for dessert lovers seeking a sweet, nutty treat with a tender crumb and luscious finish.
Ingredients
Scale
Cake
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup chopped pecans
Caramel Glaze
- ½ cup brown sugar
- ¼ cup unsalted butter
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Optional Topping
- Extra chopped pecans for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, indicating good aeration for the cake’s texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the mashed bananas, vanilla extract, and sour cream to add moisture and flavor.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter. Fold in the chopped pecans evenly.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
- Prepare Caramel Glaze: While the cake bakes, combine brown sugar, unsalted butter, heavy cream, and salt in a small saucepan over medium heat. Stir constantly and bring to a gentle boil. Let boil for 2 minutes to develop a smooth caramel sauce.
- Finish Glaze: Remove from heat and stir in vanilla extract. Allow the glaze to cool for 5 minutes, thickening slightly.
- Glaze the Cake: Once the cake has cooled slightly, pour the warm caramel glaze evenly over the top. Sprinkle additional chopped pecans on top if desired for added texture and decoration.
- Serve: Serve the cake warm or at room temperature to enjoy the full richness and flavor of the caramel and banana pecan combination.
Notes
- This cake can also be baked in a bundt pan; if using, extend baking time to 45–50 minutes due to the larger volume.
- Store the cake covered at room temperature for up to 2 days to maintain freshness.
- For longer storage, refrigerate the cake, which helps preserve moisture and flavor.
