Description
A moist and flavorful Banana Pecan Cake, topped with a decadent caramel frosting, perfect for any occasion.
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 teaspoon vanilla extract
- 1 cup ripe bananas, mashed
- 1 cup chopped pecans
- 1/2 cup caramel frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your 9×13 inch cake pan.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and mashed bananas.
- Gradually add the flour mixture, mixing just until combined.
- Fold in the chopped pecans using a rubber spatula.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before drizzling with caramel frosting.
Notes
Make-ahead tips: Bake a day ahead and store tightly covered. Consider adding chocolate chips or using half whole wheat flour for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg