Description
A delicious banana cake topped with a caramel pecan layer.
Ingredients
Scale
- 45 g Butter (melted; see notes for options)
- 55 g Light Brown Sugar
- 45 ml Maple Syrup (or golden syrup / honey / light corn syrup)
- 110 g Pecans (cut in pieces or use walnuts)
- 240 ml Milk (room temperature; see notes for options)
- 1 tbsp Lemon Juice (or white vinegar)
- 120 ml Oil (sunflower or vegetable)
- 130 g Cane Sugar (or castor sugar)
- 165 g Light Brown Sugar
- 320 g Bananas (3–4 bananas; overripe and mashed)
- 2 tsp Vanilla Extract
- 365 g All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Cinnamon Powder
- 1 tbsp Cane Sugar (or castor sugar for topping)
- 1 batch Homemade Caramel Sauce Recipe (click the link)
Instructions
- Preheat the oven at 350℉ (175℃), grease a 9-inch x 3 (24 cm x 8 cm) Bundt pan with soft butter using a pastry brush and then spray non-stick oil spray all over the pan.
- In a saucepan, combine the light brown sugar, melted butter, and maple syrup.
- Heat gently over medium heat, stirring occasionally until the sugar dissolves.
- The mixture might look like it has separated at first but keep stirring and it will come together.
- Once smooth, add the chopped pecans and mix well to coat them evenly. Pour the mixture into the prepared cake pan and spread it out in an even layer.
- Set aside to cool while you prepare the banana cake batter.
- Combine room temperature milk and vinegar in a large bowl aside for 5 minutes until it is slightly curdled.
- Add oil, cane sugar, light brown sugar & mashed bananas. Mix with a whisk until combined.
- Add all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) & mix with a whisk until fully combined without any lumps of flour.
- Carefully pour the banana cake batter over the caramel pecan topping and level it an even layer.
- Sprinkle some cinnamon sugar if desired.
- Bake for 50-55 minutes or until firm to touch on top. Insert a toothpick in the middle of the pan to check if it is baked.
- Flip the cake after 10 minutes of cooling on a serving plate. Don’t wait for longer than 10 minutes otherwise the caramel can stick to the pan.
- Use a spoon to remove any pecans that are stuck in the pan and spread on the cake and drizzle with my salted caramel sauce recipe. Enjoy!
Notes
- Make sure to use overripe bananas for the best flavor.
- If you want a more caramelized flavor, let the caramel topping cool completely before adding the batter on top.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg