7 Delicious Cake Recipes, #3
This cake will get you a blue ribbon anytime, anywhere! I cannot get enough of this caramel pecan banana cake! And, it’s super easy to make! I like to melt some dark chocolate chips and add it to the cake batter. Everything gets even better with chocolate, in my opinion! Feel free to omit those for a regular banana cake flavor.
This cake will definitely bring back some fond memories from your childhood. Or, maybe you didn’t use to have this cake at your house? In that case, you will be making some very delicious new memories with your children or grandchildren! Have you tried this recipe before? We would love to hear in the comments how it turned out for you. I like to serve a slice of this delicious cake with a scoop of vanilla bean ice cream!
Ingredients
Banana Cake Ingredients:
1 and 1/3 cup Gold Medal all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
2 large, ripe bananas
3/4 cup Domino granulated sugar
1/4 cup vegetable oil
1 and 1/2 tsp. vanilla extract
1/4 tsp. nutmeg
1 and 1/2 tsp. cinnamon
1 Eggland’s egg
dark chocolate chips, melted (optional – add your desired amount of chocolate chips to make a banana chocolate cake)
Caramel Coconut Pecan Frosting Ingredients:
1/2 cup Domino brown sugar
2 Tbsp. water
2 Tbsp. Land O’ Lakes butter
1/4 cup roughly chopped pecans
1/4 cup sweetened shredded coconut
Instructions:
Preheat the oven to 350 degrees F and grease an 8×8″ or 9×9″ cake pan with non-stick cooking spray.
Beat the banana, sugar, vegetable oil, vanilla, nutmeg, cinnamon, and egg with an electric mixer until fully combined.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until just incorporated. Add the melted chocolate, if using, and mix until combined. Pour the batter into the pan and bake for 25-27 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool in the pan on a wire rack for 10 minutes. Run a butter knife around the side of the pan to help release the cake. Gently flip the cake out of the pan onto a plate, then flip once more so the flat side of the cake is on the bottom of the serving plate.
In a small saucepan, combine the brown sugar, water, butter, pecans, and coconut over medium heat. Bring the mixture to a boil and then heat for 3-5 minutes, stirring constantly. Pour the warm frosting over the banana cake and spread evenly over the top. Slice and serve.
To make a 2 layer cake, double the recipe and make in 2 round cake pans.
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Quick Tip: Use a ricer to mash the bananas if you have one. It will produce the best results.
