Description
Caramel banana pecan cake delivers pure comfort with layers of Southern sweetness and nutty richness. Warm spices and creamy frosting create an irresistible dessert you’ll savor down to the last delightful crumb.
Ingredients
Scale
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup sour cream (or Greek yogurt)
- ¾ cup chopped pecans
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ½ cup heavy cream
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup chopped pecans
- Sliced bananas
Instructions
- Preparation Activation: Calibrate oven to 350F (175C) and meticulously coat a 9-inch round or bundt pan with grease and flour to ensure seamless cake release.
- Dry Component Fusion: Thoroughly integrate flour, baking soda, baking powder, salt, and cinnamon using a whisk, creating a uniform dry mixture with consistent texture.
- Creaming & Emulsification: Whip butter, oil, brown and granulated sugars until achieving a voluminous, aerated consistency. Incorporate eggs and vanilla, blending until smooth and homogeneous.
- Moisture Infusion: Gently fold mashed bananas and sour cream into the creamed mixture, ensuring complete integration without overmixing to maintain cake’s delicate structure.
- Ingredient Harmonization: Delicately introduce dry ingredients into wet mixture, stirring until just combined. Tenderly fold chopped pecans throughout the batter, distributing them evenly.
- Thermal Transformation: Transfer batter into prepared pan, spreading uniformly. Bake for 40-45 minutes until a probing toothpick emerges clean. Allow cake to rest for 10 minutes before carefully extracting from pan, permitting residual heat to settle.
Notes
- Choose overripe, soft bananas with brown spots for maximum sweetness and deeper banana flavor, which enhances the cake’s moisture and natural richness.
- Lightly dust chopped pecans with flour before folding into batter to prevent them from dropping to the bottom during baking, ensuring even distribution.
- Allow butter, eggs, and sour cream to reach room temperature before mixing, ensuring smoother blending and more consistent cake texture.
- Use the toothpick test carefully – insert near the center and look for minimal crumbs; moist crumbs indicate perfect moisture, while wet batter means more baking time is needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg