A Rich & Moist Delight: Caramel Banana Pecan Cake
Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
2 tsp vanilla extract
1 cup unsalted butter, softened
1 cup granulated sugar
3 ripe bananas, mashed
3/4 cup buttermilk
1/2 cup chopped pecans
1 cup caramel sauce
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the mashed bananas and vanilla extract to the butter mixture, and stir to combine.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients.
Gently fold in the chopped pecans.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cool, drizzle with the caramel sauce before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 8 servings