Description
An ultra-moist banana cake infused with caramel and pecans for a decadent treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup caramel sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then drizzle with caramel sauce.
Notes
For extra moisture, wrap the cake in plastic wrap after cooling and refrigerate overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g