Caramel Banana Pecan Cake (Print Format)
Moist banana cake meets pecans, caramel, and crumb topping for a crowd-pleasing dessert.
# Ingredients:
→ Crumb Topping
01 -
½ cup brown sugar
02 -
47 grams all-purpose flour (¼ cup + 2 tablespoons)
03 -
3 tablespoons melted butter
04 -
¼ cup finely chopped pecans, walnuts, or hazelnuts
→ Banana Cake
05 -
2¼ cups cake flour
06 -
¼ teaspoon baking powder
07 -
¾ teaspoon baking soda
08 -
½ teaspoon salt
09 -
½ cup softened butter
10 -
1¼ cups sugar
11 -
2 large eggs, room temperature
12 -
2 ripe bananas, mashed
13 -
1 teaspoon vanilla extract
14 -
¼ cup plain yogurt, room temperature
15 -
¼ cup finely chopped roasted pecans, walnuts, or hazelnuts (optional)
→ Caramel Topping
16 -
Store-bought or melted caramel for drizzling
# Steps:
01 -
In a medium bowl, mix brown sugar, flour, and nuts. Stir in melted butter with a fork until crumbly. Set aside.
02 -
Preheat oven to 180°C (350°F). Grease and flour an 8-inch cake pan or line with parchment paper.
03 -
In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
04 -
In a large bowl, cream together softened butter and sugar until light. Add eggs one at a time, beating after each addition.
05 -
In a separate medium bowl, use a wooden spoon or spatula to combine mashed bananas, vanilla extract, and plain yogurt.
06 -
Alternately add flour mixture and banana mixture to the butter mixture, mixing with a wooden spoon or spatula until smooth.
07 -
Pour half the batter into the prepared cake pan and layer with half the crumb topping. Add remaining batter, then top with remaining crumb topping. Bake for 50–60 minutes. Test doneness with a toothpick.
08 -
Let the cake cool completely before drizzling with your favorite caramel topping. Enjoy!
# Tips:
01 -
To roast pecans, bake at 180°C (350°F) for 7–8 minutes, flipping halfway through. Cool before chopping.
02 -
Store cake in an airtight container at room temperature for 2–3 days, or refrigerate for up to 7 days.
03 -
The cake can be frozen for up to 3 months. Wrap tightly in plastic and place in a freezer-safe container.