Description
Sweet layers of caramel banana pecan cake blend Southern comfort with irresistible richness. Warm spices and nutty pecans create a heavenly dessert that welcomes you to savor each delightful, moist bite.
Ingredients
Scale
Cake Base:
- 2 cups (470 milliliters) all-purpose flour
- 2 large eggs
- 1 cup (220 grams) brown sugar, packed
- ½ cup (100 grams) granulated sugar
- ½ cup (120 milliliters) unsalted butter, softened
- ½ cup (120 milliliters) vegetable oil
- 3 ripe bananas, mashed
- ½ cup (120 milliliters) sour cream
Leavening and Spices:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Nuts and Extras:
- ¾ cup (90 grams) chopped pecans
- 1 teaspoon vanilla extract
Caramel Topping:
- ½ cup (115 grams) unsalted butter
- 1 cup (220 grams) brown sugar, packed
- ½ cup (120 milliliters) heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (60 grams) chopped pecans
- Sliced bananas
Instructions
- Prepare the culinary workspace by warming the oven to 350F (175C) and meticulously coating a 9-inch round or bundt pan with grease and flour to prevent sticking.
- Craft the dry foundation by whisking flour, baking soda, baking powder, salt, and cinnamon in a mixing vessel, ensuring a uniform distribution of leavening agents and spices.
- Create a creamy base by vigorously beating butter, oil, brown sugar, and granulated sugar until the mixture becomes airy and voluminous, then incorporate eggs and vanilla extract, blending until smooth and well-integrated.
- Introduce moisture and depth by gently folding in ripe, thoroughly mashed bananas and tangy sour cream, stirring until the ingredients harmonize into a cohesive batter.
- Merge the dry mixture into the wet ingredients, stirring with a delicate hand to prevent overmixing, then tenderly fold in richly chopped pecans, distributing them evenly throughout the cake mixture.
- Transfer the velvety batter into the prepared pan, spreading it evenly, and slide into the preheated oven for 40-45 minutes, monitoring until a inserted toothpick emerges clean and pristine.
- Allow the cake to rest and settle for 10 minutes within the pan, then carefully release and transfer to a cooling rack, letting the aromas of caramel, banana, and toasted pecans fill the kitchen.
Notes
- Toast pecans before adding to enhance their nutty flavor and prevent sinking to the bottom of the cake.
- Use overripe bananas with brown spots for maximum sweetness and moisture in the cake.
- Swap sour cream with Greek yogurt for a lighter texture and added protein boost.
- Allow cake to cool completely before adding caramel drizzle to prevent immediate absorption and maintain a beautiful glaze appearance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg