Banana Pecan Caramel Cake

Indulge in the sweet, nutty, and buttery delight of a Banana Pecan Caramel Cake. This dessert combines the natural sweetness of bananas, the crunch of pecans, and the decadence of caramel into a harmonious and irresistible treat. Whether for a family gathering, a special occasion, or a cozy evening, this cake will steal the spotlight.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup buttermilk

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1/4 teaspoon salt

For the Topping:

• 1 cup pecans, toasted and chopped
• Caramel sauce (prepared as above)

Instructions

For the Cake:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until fluffy.
4. Incorporate wet ingredients: Add the eggs one at a time, followed by the vanilla extract. Mix well.
5. Add bananas and buttermilk: Gradually mix in the mashed bananas and buttermilk until fully combined.
6. Combine dry and wet ingredients: Slowly add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
7. Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Caramel Sauce:

1. Melt sugar: In a medium saucepan over medium heat, melt the sugar while stirring constantly. It will first clump, then turn into a smooth amber liquid.
2. Add butter: Once melted, carefully add the butter. Stir until fully incorporated.
3. Incorporate cream: Slowly pour in the heavy cream while stirring. Be cautious as the mixture may bubble.
4. Finish and cool: Stir in the salt and let the sauce cool to room temperature before using.

Assemble the Cake:

1. Once the cake is cool, drizzle the caramel sauce generously over the top.
2. Sprinkle the toasted pecans over the caramel layer.
3. Optionally, serve with an extra drizzle of caramel sauce for added indulgence.

Serving and Storage Tips

• Serving: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve slightly warm for the ultimate experience.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The caramel sauce can be refrigerated separately for up to a week. Warm the sauce slightly before serving.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it covered at room temperature. Add the caramel and pecan topping just before serving for the best texture.

2. Can I substitute pecans with another nut?
Absolutely! Walnuts or hazelnuts are great alternatives to pecans in this recipe.

3. What if I don’t have buttermilk?
You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

4. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works if you’re short on time. However, homemade caramel provides a richer and more authentic flavor.

Enjoy baking this Banana Pecan Caramel Cake and savor every delicious bite!

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