Indulge in the ultimate dessert experience with our Banana Pecan Caramel Cake—a luscious blend of ripe bananas, crunchy pecans, and rich caramel sauce that promises a moist, flavorful treat with every bite. Perfect for special occasions or a sweet everyday treat, this cake combines classic flavors for a truly unforgettable dessert.
Ingredients:
3 ripe bananas, mashed
1 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup caramel sauce
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure easy removal.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Add Bananas and Pecans: Gently fold in the mashed bananas and chopped pecans until evenly distributed throughout the batter.
Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle generously with caramel sauce before serving.
Serving Tips:
Serving Temperature:
This cake is delicious served at room temperature. If you prefer it slightly warm, you can microwave individual slices for a few seconds before serving. Just be sure not to overheat, as it can affect the cake’s texture.
Garnishing:
For an extra touch, you can garnish each slice with a sprinkle of chopped pecans or a drizzle of additional caramel sauce. A dollop of whipped cream or a scoop of vanilla ice cream also pairs wonderfully with this cake.
Presentation:
To make the cake look even more enticing, serve it on a decorative cake stand or platter. A light dusting of powdered sugar can also add a touch of elegance.
Portion Control:
For a more refined presentation, consider cutting the cake into smaller slices. This not only makes it look more appealing but also allows guests to enjoy a taste without feeling overwhelmed.
Storage Tips:
At Room Temperature:
If you plan to eat the cake within a few days, you can store it at room temperature. Cover the cake with plastic wrap or aluminum foil to keep it fresh. It should be fine for up to 3 days.
Refrigeration:
For longer storage, place the cake in an airtight container or cover it tightly with plastic wrap and refrigerate. The cold will help preserve the cake and its caramel topping. It can last up to a week in the fridge.
Freezing:
To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. This will help prevent freezer burn. The cake can be frozen for up to 3 months. To thaw, transfer the cake to the refrigerator and let it defrost overnight. For best results, wait to drizzle with caramel sauce until just before serving.
Reheating:
If you prefer your cake slightly warm after freezing, you can reheat individual slices in the microwave for about 10-15 seconds. Be cautious not to overheat, as this can cause the cake to become dry.
Related Recipes:
FAQs:
Can I use frozen bananas for this cake?
Yes, you can use frozen bananas in this recipe. Just make sure to thaw them completely and drain any excess moisture before mashing. This will ensure the consistency of the batter remains correct and that the cake bakes evenly.
How can I make the cake dairy-free?
To make this cake dairy-free, substitute the buttermilk with a non-dairy milk like almond milk or soy milk mixed with a tablespoon of lemon juice or apple cider vinegar. Use dairy-free butter or margarine in place of the unsalted butter. For a caramel sauce, look for a dairy-free version or make your own with coconut milk.
Can I make this cake in advance?
Yes, you can bake the cake in advance. Store it at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cake (wrapped tightly) for up to 3 months. If freezing, wait to add the caramel sauce until after the cake is thawed and ready to serve.
How do I fix a cake that has sunk in the middle?
If your cake has sunk in the middle, it may be due to underbaking or too much leavening. Ensure your oven is properly preheated and your baking soda is fresh. To prevent this, check the cake for doneness with a toothpick inserted in the center—if it comes out clean, the cake is ready. If the middle is still wet, bake a little longer, checking every 5 minutes until done.
Conclusion:
Enjoy the irresistible blend of ripe bananas, crunchy pecans, and rich caramel sauce with our Banana Pecan Caramel Cake. Perfect for any occasion, this moist and flavorful cake offers a delightful treat that’s sure to impress. Bake it today for a decadent dessert experience!
📖 Recipe:
Print
Banana Pecan Caramel Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Banana Pecan Caramel Cake, featuring moist layers of ripe bananas and crunchy pecans, topped with a decadent caramel sauce. Perfect for any occasion, this cake combines classic ingredients for a delightful and satisfying dessert experience.
Ingredients
3 ripe bananas, mashed
1 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare Dry Ingredients: Mix flour, baking soda, and salt in a bowl. Set aside.
- Cream Butter and Sugars: Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add flour mixture and buttermilk to creamed mixture, starting and ending with flour mixture.
- Add Bananas and Pecans: Fold in mashed bananas and chopped pecans.
- Bake: Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with caramel sauce before serving.
Notes
For a dairy-free option, substitute buttermilk with a non-dairy milk and use dairy-free butter.
Ensure bananas are fully ripe for the best flavor and moisture.
If the cake sinks in the middle, it may need a bit more baking time or a check on leavening ingredients.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 480 kcal per slice
