Description
This indulgent Decadent Caramel Banana Pecan Cake features a moist banana cake topped with a rich crumb topping and finished with roasted pecans. The perfect blend of sweet bananas, caramelized sugar, and crunchy pecans make this cake a luxurious treat for any occasion!
Ingredients
Crumb Topping:
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½ cup brown sugar
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¼ cup + 2 tablespoons all-purpose flour (47 grams total)
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3 tablespoons butter, melted
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¼ cup finely chopped pecans, walnuts, or hazelnuts
Banana Cake:
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2¼ cups cake flour
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¼ teaspoon baking powder
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¾ teaspoon baking soda
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½ teaspoon salt
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½ cup butter (softened)
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1¼ cups sugar
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2 large eggs (room temperature)
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2 ripe bananas, mashed
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1 teaspoon vanilla
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¼ cup plain yogurt (room temperature)
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¼ cup finely chopped roasted pecans, walnuts, or hazelnuts (if desired)
Instructions
For the Crumb Topping:
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In a small bowl, combine brown sugar, flour, and melted butter. Stir until the mixture is crumbly.
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Add the finely chopped nuts to the mixture and set aside.
For the Banana Cake:
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a similar-sized baking dish.
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In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3–4 minutes.
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Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
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Add the mashed bananas, vanilla, and yogurt, mixing until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Gently fold in the chopped roasted pecans, if using.
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Pour the batter into the prepared cake pan and spread it out evenly.
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Sprinkle the crumb topping evenly over the top of the cake batter.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Slice, serve, and enjoy!
Notes
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If you prefer a more intense caramel flavor, drizzle some homemade or store-bought caramel sauce over the cake just before serving.
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You can substitute the yogurt with sour cream for a slightly tangier flavor.
- This cake can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American