Decadent Caramel Banana Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon salt
05 -
1 teaspoon cinnamon
06 -
1/2 cup unsalted butter, softened
07 -
1/2 cup vegetable oil
08 -
1 cup brown sugar, packed
09 -
1/2 cup granulated sugar
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
3 ripe bananas, mashed
13 -
1/2 cup sour cream or Greek yogurt
14 -
3/4 cup chopped pecans
→ Caramel Sauce
15 -
1/2 cup unsalted butter
16 -
1 cup brown sugar, packed
17 -
1/2 cup heavy cream
18 -
1/4 teaspoon salt
19 -
1/2 teaspoon vanilla extract
→ Garnish
20 -
1/2 cup chopped pecans
21 -
Sliced bananas
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan.
02 -
In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
03 -
In a large bowl, beat butter, oil, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing well.
04 -
Stir in mashed bananas and sour cream until combined.
05 -
Gradually mix in dry ingredients until just combined. Fold in chopped pecans.
06 -
Pour batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan.
07 -
In a saucepan over medium heat, melt butter and stir in brown sugar. Cook for 2 minutes, stirring frequently.
08 -
Slowly whisk in heavy cream and bring to a gentle boil. Cook for 3-5 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.
09 -
Pour warm caramel sauce over the cooled cake. Garnish with extra pecans and sliced bananas if desired. Slice and serve warm or at room temperature.
# Notes:
01 -
Toast the pecans before adding them to the batter for an extra crunch.
02 -
For a richer caramel, cook the sauce for an extra 2 minutes to thicken further.
03 -
Store leftovers in the fridge for 3 days and warm slices before serving.