Banana Pecan Caramel Cake
This Banana Pecan Caramel Cake is a delightful blend of ripe bananas, crunchy pecans, and rich caramel sauce, making it a perfect dessert for any occasion. Moist and flavorful, this cake is sure to please everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup caramel sauce
- 1/2 cup buttermilk
- 1 cup granulated sugar
- 2 large eggs
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour mixture. Fold in the mashed bananas and chopped pecans.
- Pour the batter into the prepared cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Drizzle with caramel sauce before serving.
Nutrition
- Calories: 480
- Sugar: 42g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg