Ingredients
Scale
- 3 ripe bananas
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, beat the butter and sugars until creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed bananas and vanilla extract.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in chopped pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- For the caramel sauce, heat heavy cream and brown sugar in a saucepan over medium heat until the sugar dissolves.
- Let the cake cool before drizzling the caramel on top.
Notes
- For added flavor, consider using toasted pecans.
- This cake pairs well with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg