Banana Bundt Cake with Caramel Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 30 mins
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Servings
12
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Calories
524 kcal
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Course
Dessert
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Cuisine
International
Banana Bundt Cake with Caramel Sauce
Description
This Banana Bundt Cake with Caramel Sauce recipe utilizes very ripe, darkly speckled bananas mashed and mixed with a batter of flour, baking soda, baking powder, cinnamon, eggs, avocado oil, sugar, and vanilla. Chopped pecans folded into the batter add a subtle nutty crunch. The batter is baked in a well-prepared bundt pan to produce an evenly cooked cake with a tender crumb and mild spice.
The accompanying caramel sauce, made by melting butter and brown sugar with heavy cream, delivers a smooth, rich finish that balances the cake's banana flavor. The sauce can be drizzled on slices for added moisture and sweetness.
This cake can be served as a dessert or a sweet snack, especially when fresh. Its moist texture and subtle aromatic spices offer a pleasant balance of flavors and textures that make it enjoyable with coffee or tea.
Leftover cake should be covered and stored at room temperature for up to two days to maintain freshness and moisture. Proper pan preparation ensures easy release and an attractive bundt shape.
Ingredients
For the Cake:
- unsalted butter for the pan
- all-purpose flour for the pan
- 375 g all-purpose flour 3 cups, sifted
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 large egg
- 8 oz avocado oil 1 cup or any neutral-flavored oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract pure
- 100 g pecans coarsely chopped, lightly toasted, or walnuts, 1 cup
- 300 g banana soft, very ripe, darkly specked, medium-sized, 1 ½ cups
- ½ tablespoon lemon juice fresh
For the Caramel:
- ½ cup brown sugar , firmly packed
- 2 tablespoons heavy cream
- 2 ounces unsalted butter cut into chunks, 4 tablespoons
Instructions
- Position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 12-cup (10-inch) nonstick Bundt pan.
- In a small bowl, mash the bananas and combine them with the lemon juice. Set this mixture aside.
- Combine the flour, cinnamon, baking powder, and baking soda in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, oil, granulated sugar, salt, and vanilla. Mix on medium speed until thoroughly combined, stopping to scrape the sides of the bowl as needed, about 3 minutes.
- Add the mashed banana mixture to the wet ingredients and mix until fully incorporated, about 1 minute.
- At low speed, gradually add the dry ingredients, mixing just until blended and scraping down the sides of the bowl as necessary.
- Remove the bowl from the mixer and fold in the chopped pecans; do not overmix. Pour the batter into the prepared pan.
- Bake for 50 minutes to 1 hour, or until a skewer inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan.
- To make the sauce, combine the brown sugar, cream, and butter in a small saucepan, and bring to a boil over medium heat, swirling the pan occasionally as the butter and sugar melt. Once it is amber in color, remove it from the heat and let it cool slightly
- When the cake has cooled, transfer it to a serving platter. Pour the caramel over the top and serve at room temperature.
Notes
- Use very ripe, darkly speckled bananas for best banana flavor and moisture.
- Butter and flour the bundt pan well to ensure easy cake release.
- Store leftover cake covered at room temperature for up to two days to preserve moisture.
User Reviews
Overall Rating
5
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