Description
A moist and decadent cake featuring ripe bananas, crunchy pecans, and a rich caramel drizzle. Perfect for dessert lovers seeking a blend of sweet and nutty flavors.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1/2 cup sour cream
– 1 tsp vanilla extract
– 1/2 cup chopped pecans (toasted)
– 1/3 cup caramel sauce (plus extra for drizzling)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in mashed bananas, sour cream, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the toasted pecans and caramel sauce.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. Drizzle additional caramel sauce over the cooled cake before serving.
Notes
– For a deeper caramel flavor, consider adding an extra 1/4 cup of caramel sauce to the batter.
– Top with extra toasted pecans for added crunch and texture.
– Best served warm or at room temperature.
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg