A moist, flavorful cake featuring ripe bananas, crunchy pecans, and a decadent caramel drizzle. This cake is the perfect balance of comfort and indulgence, ideal for a special occasion or a delightful treat any day of the week.
Ingredients:
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup caramel sauce (store-bought or homemade)
Preparation:
Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). This is crucial for even baking. Grease and flour a 9-inch round cake pan. Alternatively, you can use baking spray with flour to prevent sticking.
Step 2: Prepare Dry Ingredients In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking is key to evenly distributing the baking soda and salt, ensuring a light and airy cake. Set aside.
Step 3: Cream Butter and Sugars In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is best done with an electric mixer (stand mixer or hand mixer). Creaming incorporates air into the batter, which is vital for a tender cake. Aim for a pale and airy consistency.
Step 4: Add Eggs and Vanilla Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The vanilla enhances the overall flavor profile, complementing the banana and caramel.
Step 5: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. This prevents overmixing, which can result in a tough cake. Mix until just combined; a few streaks of flour are okay.
Step 6: Add Bananas and Pecans Gently fold in the mashed bananas and chopped pecans. Be careful not to overmix at this stage; gentle folding will keep the cake tender.
Step 7: Bake Pour the batter into the prepared cake pan, spreading it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness around 40 minutes to avoid overbaking.
Step 8: Cool and Serve Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, drizzle generously with caramel sauce. Slice and serve.
Why You’ll Love This Recipe:
- Moist and Flavorful: The ripe bananas and buttermilk create an incredibly moist and tender crumb, while the pecans add a delightful crunch.
- Easy to Make: This recipe is straightforward and doesn’t require any complicated techniques.
- Crowd-Pleaser: This cake is always a hit with family and friends. The combination of banana, pecan, and caramel is irresistible.
- Adaptable: You can customize this recipe to your liking by adding chocolate chips, walnuts, or other nuts.
- Perfect for Using Ripe Bananas: Instead of throwing away those overripe bananas, turn them into a delicious cake!
Presentation Suggestions:
- Caramel Drizzle: Drizzle the cake with warm caramel sauce just before serving.
- Pecan Garnish: Sprinkle chopped pecans on top of the caramel drizzle for added texture and visual appeal.
- Whipped Cream or Ice Cream: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dusting of Powdered Sugar: For a simple yet elegant touch, dust the cake with powdered sugar.
- Layered Presentation: Cut a slice of cake, layer it with a scoop of ice cream, and drizzle with caramel sauce in a parfait glass.
Tips:
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Bananas with brown spots are perfect.
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Room Temperature Ingredients: Using room temperature butter and eggs helps the ingredients emulsify properly, creating a smoother batter.
- Check for Doneness: Use a toothpick or cake tester to check for doneness. If the toothpick comes out with moist crumbs, the cake is done.
- Cool Completely: Allow the cake to cool completely before drizzling with caramel sauce. This prevents the caramel from melting and running off the cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Preparation Time: 20 minutes Cooking Time: 45-50 minutes Total Time: 1 hour 5 minutes
Nutritional Information (per slice, approximately based on 12 slices):
- Calories: 350-400
- Protein: 4-5g
- Sodium: 200-250mg
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Conclusion:
The Banana Pecan Caramel Cake is a guaranteed crowd-pleaser that combines classic flavors in a delightful dessert. With its moist crumb, crunchy pecans, and decadent caramel drizzle, this cake is perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will impress everyone who tries it! Enjoy!
Q&A:
- Q: Can I use frozen bananas for this recipe?
- A: Yes, you can use frozen bananas. Make sure to thaw them completely and drain off any excess liquid before mashing. This will help prevent the cake from becoming too soggy.
- Q: Can I substitute the pecans with another type of nut?
- A: Absolutely! Walnuts, almonds, or even macadamia nuts would be delicious in this cake. Feel free to experiment with your favorite nuts.
- Q: Can I make this cake ahead of time?
- A: Yes, you can bake the cake a day ahead of time. Wrap it tightly in plastic wrap and store it at room temperature. Drizzle with caramel sauce just before serving.
- Q: What if I don’t have buttermilk?
- A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5-10 minutes, and it will thicken slightly.
- Q: My cake sank in the middle. What did I do wrong?
- A: There are a few reasons why your cake might have sunk in the middle. It could be that the oven temperature was too low, you overmixed the batter, or your baking soda was expired. Make sure to check the oven temperature with an oven thermometer, mix the batter until just combined, and use fresh baking soda. Also, ensure that you measured the wet and dry ingredients accurately. An incorrect ratio can cause sinking.
