Description
Indulge in the delightful flavors of Banana Pecan Caramel Cake, a moist and decadent dessert that combines the richness of caramel with the sweetness of ripe bananas and nutty pecans. This easy-to-make cake is perfect for any occasion and will have your guests coming back for seconds!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup sour cream
- 3/4 cup chopped pecans
For the Caramel Sauce:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the batter: In a medium bowl, whisk together the dry ingredients. In a large bowl, cream the butter, oil, sugars, then add eggs, vanilla, bananas, and sour cream. Mix in the dry ingredients, fold in pecans, and pour the batter into the pan.
- Bake the cake: Bake for 35 to 40 minutes until a toothpick comes out clean.
- Make the caramel sauce: In a saucepan, combine brown sugar, butter, and cream. Boil, then simmer, and add salt. Cool slightly.
- Finish the cake: Drizzle caramel over the cake and serve warm or at room temperature.
Notes
- You can toast the pecans before adding for extra flavor.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
