Caramel Banana Pecan Cake

Caramel Banana Pecan Cake sounds like a delicious and indulgent dessert, combining the richness of caramel, the sweetness of bananas, and the crunch of pecans. Here’s how to make it:

Caramel Banana Pecan Cake Recipe

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (or Greek yogurt for a tangier option)
• 1 cup chopped pecans (optional)

For the Caramel Sauce:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Cake:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes) using an electric mixer.

4. Add the Eggs:
   Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.

5. Add Bananas and Vanilla:
   Stir in the mashed bananas and vanilla extract until combined.

6. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the banana mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.

7. Add Pecans (Optional):
   Fold in the chopped pecans, if using.

8. Bake the Cake:
   Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack.

2. Prepare the Caramel Sauce:

1. Make the Caramel:
   In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring to a simmer, stirring constantly. Allow the mixture to simmer for 3-4 minutes, or until it thickens slightly.

2. Add Vanilla:
   Remove from heat and stir in the vanilla extract. Let the caramel cool for a few minutes.

3. Assemble the Cake:

1. Pour the Caramel:
   Once the cake has cooled slightly (but while still warm), pour the caramel sauce over the top of the cake. Let it soak in for a few minutes.

2. Serve:
   Slice the cake into squares or rectangles and serve. You can add a dollop of whipped cream or a scoop of vanilla ice cream on top if you like!

Tips:

• Bananas: The riper the bananas, the better! Overripe bananas make for a sweeter and moister cake.
• Caramel Drizzle: For a more decadent look, drizzle extra caramel sauce over each slice just before serving.
• Make-Ahead: You can make the cake a day ahead, store it at room temperature, and then pour the caramel sauce on just before serving.

This Caramel Banana Pecan Cake combines rich flavors and a perfect balance of sweetness with the delightful crunch of pecans. It’s sure to be a crowd-pleaser! Enjoy! 🍰🍌🍯