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Luscious Banana Pecan Caramel Cake

A delightful cake that combines ripe bananas, crunchy pecans, and indulgent caramel, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed The riper the bananas, the sweeter the cake.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1 pinch salt A pinch will enhance the flavors.
Add-Ins
  • 1/2 cup chopped pecans Feel free to swap with walnuts or almonds.
  • 1 cup caramel sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted butter. Whisk until well combined.
  3. Add the eggs and vanilla extract, mixing again until smooth.
  4. In another bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  5. Fold in the chopped pecans gently to avoid breaking them too much.
  6. Pour the batter into your prepared baking pan, smoothing it out evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Once cooled, drizzle the caramel sauce on top, letting it cascade down the sides.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.