Description
Homemade banana pecan caramel cake delights with layers of rich, moist goodness that blend sweet tropical fruit and crunchy nuts. Caramel drizzles create irresistible magic, inviting you to savor each heavenly bite of this indulgent dessert.
Ingredients
Scale
Main Ingredients:
- 4 ripe bananas, mashed
- 1 cup chopped pecans
- 2 large eggs
Flour and Leavening Agents:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sweeteners and Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven to 350F (175C) and coat a 9-inch round cake pan with grease and flour for optimal cake release.
- Combine flour, baking powder, baking soda, and salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Using an electric mixer, cream butter with granulated and brown sugars until light and airy, creating a smooth base for the cake.
- Incorporate eggs individually into the butter mixture, then blend in vanilla extract to enhance flavor complexity.
- Fold mashed bananas and sour cream into the mixture, ensuring a consistent and creamy texture throughout.
- Gently integrate dry ingredients into the wet mixture, stirring minimally to prevent overworking the batter, then fold in chopped pecans for added crunch.
- Transfer batter to the prepared cake pan, spreading evenly and creating a smooth surface for uniform baking.
- Bake for 40-45 minutes, monitoring until a toothpick inserted at the center emerges clean and free of raw batter.
- Remove from oven and let cake rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer cake to a wire rack, allowing it to cool completely before serving or decorating.
Notes
- Overripe bananas work best for maximum sweetness and intense banana flavor, creating a moister cake texture.
- Toast pecans beforehand to enhance their nutty depth and bring out richer, more complex flavors before adding to the batter.
- Replace sour cream with Greek yogurt for a lighter version without compromising the cake’s richness and moisture.
- Use gluten-free flour blend as a direct substitute if needing a gluten-free adaptation, ensuring the same tender crumb and delicate structure.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 364 kcal
- Sugar: 27 g
- Sodium: 198 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 46 mg