Banana Caramel Crunch Cake

A delightful twist on the classic banana pudding cake, this Banana Caramel Crunch Cake blends the creamy richness of bananas with a luscious caramel drizzle and a satisfying crunch of toasted pecans, creating an irresistible dessert perfect for any season.

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 12

Ingredients

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 cups ripe bananas, mashed

1/4 cup buttermilk

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

1 cup caramel sauce

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.

2. In a large bowl, cream together the sugar and butter until light and fluffy.

3. Beat in eggs one at a time, then stir in vanilla extract.

4. Mix in the mashed bananas and buttermilk until well combined.

5. In a separate bowl, whisk together flour, baking soda, and salt.

6. Gradually add the dry ingredients to the banana mixture, mixing until just combined.

7. Fold in the chopped pecans.

8. Pour the batter into the prepared baking dish.

9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow to cool slightly, then drizzle with caramel sauce before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place a slice in the microwave for 20-30 seconds or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.