Banana Pecan Caramel Cake

Banana Pecan Caramel Cake is a delightful dessert that combines the rich flavors of ripe bananas, crunchy pecans, and a luscious caramel sauce. This cake is perfect for celebrations or as a sweet indulgence for any occasion.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
4 ripe bananas, mashed
1/2 cup sour cream
1 cup chopped pecans

For the Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
Pinch of salt

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Stir in the mashed bananas and sour cream until combined.
6. Gradually fold in the dry ingredients until just mixed. Gently stir in the chopped pecans.
7. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Caramel Sauce:

1. In a saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber-colored.
2. Add the butter and stir until fully melted.
3. Slowly pour in the heavy cream, continuing to stir until the mixture is smooth.
4. Add a pinch of salt and remove from heat. Let the caramel cool for a few minutes.

To Assemble:

• Pour the caramel sauce generously over the cooled cake. Sprinkle extra pecans on top for decoration if desired.

Servings and Timing

This recipe serves 12 slices and has a total preparation and cooking time of 1 hour and 5 minutes.

Variations

• Add chocolate chips to the batter for a richer flavor.
• Use walnuts instead of pecans for a different nutty taste.
• Top with whipped cream or vanilla ice cream for an extra indulgent dessert.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For best results, reheat individual slices in the microwave for a few seconds before serving.

10 FAQs

1. Can I use frozen bananas?
   Yes, thawed frozen bananas work well; just ensure they are well-drained.
2. Is there a gluten-free option?
   You can substitute the all-purpose flour with a gluten-free flour blend.
3. How can I tell when the cake is done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.
4. Can I make this cake ahead of time?
   Yes, you can bake the cake a day in advance and assemble it before serving.
5. What can I use instead of sour cream?
   Greek yogurt or buttermilk can be used as a substitute.
6. How do I prevent the cake from sticking?
   Make sure to grease and flour the pan thoroughly.
7. Can I use other nuts?
   Yes, almonds or hazelnuts can be used as alternatives.
8. What if my caramel hardens?
   You can gently reheat it on low heat, adding a bit of cream to loosen it.
9. Can I add spices like cinnamon?
   Yes, adding a teaspoon of cinnamon or nutmeg can enhance the flavor.
10. How do I cut the cake neatly?
    Use a sharp knife, and wipe it with a damp cloth between cuts for clean edges.

Conclusion

Banana Pecan Caramel Cake is a scrumptious dessert that combines the sweetness of bananas with the crunch of pecans and the richness of caramel. It’s an easy-to-make cake that’s sure to impress your family and friends. Enjoy this delightful treat at any gathering, or savor a slice with your afternoon coffee!

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