Indulge in this Caramel Banana Pecan Cake—rich, moist, and drizzled with luscious caramel! 🍌✨
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
3 large ripe bananas, mashed
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup pecans, chopped
1 cup caramel sauce (store-bought or homemade)
Directions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients:
Beat in the mashed bananas, eggs, and vanilla extract until well combined.
Combine dry and wet mixtures:
Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Mix until just combined. Fold in the chopped pecans.
Bake the cake:
Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and drizzle:
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, drizzle with caramel sauce before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 350 kcal per slice | Servings: 12 servings
