Description
Enjoy a moist and flavorful Banana Pecan Cake, perfectly complemented by a rich caramel sauce. This delightful dessert combines the sweetness of ripe bananas with crunchy pecans, making it an ideal treat for any occasion.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 cup pecans, chopped
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter (for caramel sauce)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (for caramel sauce)
- Pinch of salt (for caramel sauce)
- 1/2 cup pecans, toasted and chopped (for topping)
- Banana slices (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy (about 3-4 minutes using an electric mixer on medium speed).
- Add the mashed bananas to the butter-sugar mixture and mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Avoid overmixing!
- Gently fold in the chopped pecans using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Check after 25 minutes to avoid overbaking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the caramel sauce. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color (about 5-7 minutes).
- Once the sugar is melted, carefully add the butter. The mixture will bubble up, so be cautious! Stir until the butter is completely melted and combined with the sugar.
- Slowly pour in the heavy cream while continuing to stir. The mixture will bubble again, so be careful. Keep stirring until the sauce is smooth and well combined.
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Allow the caramel sauce to cool slightly before using it on the cake.
- Once the cake has completely cooled, place it on a serving plate or cake stand.
- Drizzle a generous amount of the caramel sauce over the top of the cake, allowing it to drip down the sides. Reserve some caramel sauce for serving later if desired.
- Sprinkle the toasted and chopped pecans over the caramel sauce for added crunch and flavor.
- For a decorative touch, arrange banana slices on top of the cake or around the edges.
Notes
- Ensure the bananas are very ripe for the best flavor and sweetness.
- You can store any leftover caramel sauce in the refrigerator for up to a week. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes