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Banana Pecan Caramel Cake

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Moist banana-pecan cake with toasted pecans, topped with salted caramel ganache, white chocolate whipped cream, and pecan praline.

Ingredients

Scale
  • 20g milk
  • 2g vinegar
  • 100g ripe banana, mashed
  • 1 large egg
  • 35g sugar
  • 35g brown sugar
  • 90g neutral oil
  • 130g all-purpose flour
  • 4g baking powder
  • 2g baking soda
  • 1.5g salt
  • 1g cinnamon
  • 25g pecans, toasted and chopped

Instructions

  1. Toast the pecans in the oven at 160°C for about 10 minutes. Let cool, then chop finely and set aside.
  2. Whisk together the milk and vinegar in a bowl and let it sit for about 5 minutes until slightly curdled to make buttermilk.
  3. Mash the banana in another bowl and add the milk mixture. Mix well to combine.
  4. In a separate bowl, beat the egg and sugars on high speed for about 3 minutes until light and fluffy.
  5. Gradually add in the oil and continue whisking until fully combined.
  6. Pour the egg mixture over the banana and fold to combine.
  7. Sift in the flour, baking powder, baking soda, salt, and cinnamon and gently fold to combine.
  8. Fold in the toasted pecans.
  9. Pour the batter into a greased 18cm cake ring or pan.
  10. Bake at 160°C in a fan-assisted oven for about 20 minutes or until a toothpick inserted in the middle comes out clean.
  11. Let cool completely then unmold.
  12. Decorate with freeze-dried bananas, grated pecans, pecan praline and paste, and gold leaf as desired.

Notes

This cake is moist and flavorful, perfect as an elevated alternative to banana bread. Toasting the pecans enhances their crunch and flavor. Adjust baking time slightly if using a larger cake pan.

Nutrition

Find it online: https://www.rapidrecipes.blog/gooey-banana-pecan-caramel-cake/