Gooey Caramel Pecan Banana Cake

Ingredients

For the Cake:

• 1 ½ cups mashed ripe bananas (about 3–4 bananas)

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• ½ cup unsalted butter, softened

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¾ cup sour cream (or plain Greek yogurt)

For the Caramel Pecan Layer:

• 1 cup chopped pecans, toasted

• 1 cup brown sugar

• ½ cup unsalted butter

• ¼ cup heavy cream

• Pinch of salt

For the Topping (Optional):

• Extra caramel drizzle

• Whole pecans for garnish

Instructions

1. Make the Caramel Pecan Layer

1. In a saucepan, melt butter over medium heat.

2. Stir in brown sugar, heavy cream, and salt. Simmer for 2–3 minutes until smooth and slightly thickened.

3. Pour caramel mixture into a greased 9×13-inch baking dish.

4. Sprinkle toasted pecans evenly over the caramel.

2. Make the Banana Cake Batter

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

3. In a large mixing bowl, cream butter with brown and white sugar until fluffy.

4. Beat in eggs one at a time, then add mashed bananas and vanilla.

5. Mix in dry ingredients alternately with sour cream until just combined.

3. Assemble & Bake

1. Pour banana cake batter over the caramel pecan layer in the pan.

2. Smooth the top with a spatula.

3. Bake for 40–45 minutes, until a toothpick comes out clean.

4. Cool for 10 minutes, then carefully invert onto a serving platter so the caramel-pecan side is on top.

4. Serve

• Drizzle with extra caramel and garnish with whole pecans if desired.

• Serve warm for maximum gooeyness (with vanilla ice cream or whipped cream 👌).