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Banana Bundt Cake with Caramel Sauce

Warm and comforting, this Banana Bundt Cake with Caramel Sauce is the perfect afternoon pick-me-up. Pair it with a hot cup of coffee for an irresistible treat. This Banana Cake is loved by kids and adults alike! With its tender crumb, rich banana flavor, and irresistible caramel topping, it's simply the best!😋

Prep Time
15 mins
Cook Time
1 hr
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 524 kcal
Course: Dessert
Cuisine: International

Ingredients

For the Cake:
  • Unsalted butter and flour for the pan
  • 375 g (3 cups) sifted all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 3 large eggs
  • 8 oz ( 1 cup ) avocado oil or any neutral-flavored oil
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 100 g (1 cup) lightly toasted pecans or walnuts , coarsely chopped
  • 300 g (1 ½ cups) soft, very ripe bananas, darkly specked medium-sized bananas (1-½ cups)
  • ½ tablespoon fresh lemon juice
For the Caramel:
  • ½ cup brown sugar , firmly packed
  • 2 tablespoons heavy cream
  • 2 ounces (4 tablespoons) unsalted butter, cut into chunks

Instructions

    Cup of Yum
  1. 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.
  2. In a small bowl, mash the bananas and combine them with the lemon juice. Set this mixture aside.
  3. Combine the flour, cinnamon, baking powder, and baking soda in a medium bowl.
  4. 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.
  5. Add the mashed banana mixture to the wet ingredients and mix until fully incorporated, about 1 minute.
  6. At low speed, gradually add the dry ingredients, mixing just until blended and scraping down the sides of the bowl as necessary.
  7. Remove the bowl from the mixer and fold in the chopped pecans; do not overmix. Pour the batter into the prepared pan.
  8. 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.
  9. 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
  10. When the cake has cooled, transfer it to a serving platter. Pour the caramel over the top and serve at room temperature.

Notes

  • How to Store
  • Store any leftovers covered at room temperature for up to 2 days.