Caramel Banana Pecan Cake
User Reviews
4.7
48 reviews
Excellent
Caramel Banana Pecan Cake
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This Homemade Banana Cake, is a delicious and decadent cake recipe that is made special with the additions of chopped nuts, a caramel drizzle.
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Ingredients
CRUMB TOPPING
- ½ cup brown sugar
- ¼ cup + 2 tablespoons all purpose flour (47 grams total)
- 3 tablespoons butter melted
- ¼ cup finely chopped pecans, walnuts or hazelnuts
BANANA CAKE
- 2¼ cups cake flour**
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (softened)
- 1¼ cups sugar
- 2 large eggs (room temperature)
- 2 ripe bananas mashed
- 1 teaspoon vanilla
- ¼ cup plain yogurt (room temperature)
- ¼ cup finely chopped roasted pecans, walnuts or hazelnuts (if desired)
** To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and substitute with 2 tablespoons of corn starch. Whisk together to remove any lumps.
For room temperature remove from the fridge approximately 1 hour before using.
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Instructions
FOR THE CRUMB TOPPING
- In a medium bowl with a fork combine the sugar, flour and nuts, stir in the melted butter until crumbly. Set aside.
FOR THE BANANA CAKE
- Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan. Springform pan is recommended or line the pan with parchment paper for easier removal.
- In a large bowl sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl cream together the butter and sugar until light, add the eggs one at a time and beat to combine.
- In a medium bowl with a wooden spoon or spatula combine the mashed bananas, vanilla and yogurt.
- Alternately add the flour mixture and banana mixture to the butter mixture. Combine with a wooden spoon or spatula until smooth.
- Pour half the batter into the prepared cake pan and top with half the crumb topping, cover with remaining batter and top with remaining crumb topping. Bake for approximately 50-60 minutes, test doneness with a toothpick. Let cool completely, drizzle with Caramel. Enjoy!
CARAMEL TOPPING
- Drizzle favourite caramel topping, store bought or even melted caramels.
Notes
- To roast the pecans, preheat the oven to 350F (180C). Spread the nuts evenly on a baking sheet. Bake approximately 7-8 minutes, making sure to toss halfway through. Remove from the oven and place in a clean bowl to cool before chopping.
- The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days. It can also be stored well wrapped and in an airtight bag or container and refrigerated. It will keep for up to 5-7 days.
- The cake can also be frozen. Wrap the completed cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
66mg
(22%)
Sodium
329mg
(14%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
455IU
(9%)
Vitamin C
2.1mg
(2%)
Calcium
38mg
(4%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 66mg | 22% |
| Sodium | 329mg | 14% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
48 reviews
Excellent
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