Imagine a dessert that combines the rich, caramel-like sweetness of perfectly ripe bananas with the nutty crunch of toasted pecans, all wrapped in a moist, buttery cake that melts in your mouth. This Caramelized Banana Butter Pecan Cake isn't just a recipe—it's a culinary experience that transforms ordinary ingredients into an extraordinary treat that will have your family and friends begging for seconds. Get ready to elevate your baking game with a dessert that's part Southern comfort, part gourmet indulgence!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3 ripe bananas, sliced
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
- In a medium saucepan over medium heat, melt the 1/2 cup of unsalted butter. Once melted, add the 1 cup of brown sugar and stir until the mixture is smooth and begins to bubble. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the sliced ripe bananas and the granulated sugar. Use a fork or a potato masher to mash the bananas until smooth. Allow the mixture to sit for a few minutes to release some moisture.
- In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside.
- Once the butter and brown sugar mixture has cooled slightly, add the 3 large eggs and 1 teaspoon of vanilla extract to the saucepan. Whisk until well combined.
- Gradually add the banana mixture to the butter and egg mixture, stirring until fully incorporated.
- Slowly fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the 1 cup of chopped pecans, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- For serving, you can optionally drizzle the cooled cake with a simple glaze made from powdered sugar and milk, or enjoy it plain to highlight the flavors of the bananas and pecans.
Tips
- Choose Bananas Wisely: Use extremely ripe bananas with dark spots for maximum sweetness and flavor intensity.
- Toast Your Pecans: Before adding to the batter, lightly toast the pecans in a dry skillet to enhance their nutty flavor and add extra depth to the cake.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to ensure a tender, light cake texture.
- Check for Doneness: Use the toothpick test—insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, the cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before cutting to prevent crumbling and help flavors settle.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Optional Enhancement: For an extra luxurious touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
