A moist and decadent banana cake loaded with toasted pecans and swirled with homemade caramel sauce.
Author:Chef Sally
Ingredients
Scale
For the Crust:
3 ripe bananas, mashed
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 cup chopped pecans, toasted
1/2 cup caramel sauce (store-bought or homemade)
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and mashed bananas.
Alternately add flour mixture and buttermilk to the banana mixture, beginning and ending with flour. Fold in toasted pecans.
Pour batter into prepared pan. Drizzle caramel sauce over top and swirl with a knife.
Bake for 30-35 minutes or until a toothpick inserted into center comes out clean. Cool completely before serving.