Banana Caramel Cake Recipe
Ingredients
| CAKE | ||
| Unsalted butter and flour for the pan | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, freshly grated | |
| Ground cloves | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| 3 large eggs, lightly beaten | ||
| Canola oil | 1 1/4 Cup (16 tbs) | |
| Granulated Sugar | 2 Cup (16 tbs) | |
| Pure vanilla extract | 1 Teaspoon | |
| Pure almond extract | 1/2 Teaspoon | |
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
| Semi-sweet chocolate | 3 Ounce | |
| Ripe bananas | 1 1/2 Cup (16 tbs) | |
| CARAMEL | ||
| Firmly packed light brown sugar | 1/2 Cup (16 tbs) | |
| Whole milk | 2 Tablespoon | |
| Unsalted butter | 4 Tablespoon, cut in to chunks | |
Directions
Position a rack in the middle of the oven and preheat the oven to 350°F.
Butter and flour a 12-cup (10-inch) nonstick Bundt pan.
In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, salt, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, oil, granulated sugar, vanilla, and almond extract.
Mix on medium speed until thoroughly combined, stopping to scrape the sides of the bowl as necessary.
Mix in the dry ingredients, about 1/2 cup at a time, stopping to scrape the bowl as necessary.
Remove the bowl from the mixer and fold in the pecans and the chocolate.
Carefully fold in the bananas; do not overmix.
Pour into the prepared pan.
Bake for 50 minutes to 1 hour, or until a skewer inserted in the center of the cake comes out clean.
Meanwhile, about 5 minutes before the cake is done, combine the brown sugar, milk, and butter in a small saucepan and bring to a boil over medium heat, swirling the pan occasionally as the butter and sugar melt.
Once it is amber in color, remove from the heat.
Remove the cake from the oven and immediately, using a long skewer, poke holes all over the surface of the cake.
Pour the hot caramel over the top, poking more holes and pushing the cake slightly away from the sides of the pan as necessary to allow the caramel to soak into the cake's top and sides.
Place on a cooling rack to cool slightly.
When the cake has cooled, but is still warm to the touch, unmold onto a serving platter.
Serve warm or at room temperature.
Butter and flour a 12-cup (10-inch) nonstick Bundt pan.
In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, salt, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, oil, granulated sugar, vanilla, and almond extract.
Mix on medium speed until thoroughly combined, stopping to scrape the sides of the bowl as necessary.
Mix in the dry ingredients, about 1/2 cup at a time, stopping to scrape the bowl as necessary.
Remove the bowl from the mixer and fold in the pecans and the chocolate.
Carefully fold in the bananas; do not overmix.
Pour into the prepared pan.
Bake for 50 minutes to 1 hour, or until a skewer inserted in the center of the cake comes out clean.
Meanwhile, about 5 minutes before the cake is done, combine the brown sugar, milk, and butter in a small saucepan and bring to a boil over medium heat, swirling the pan occasionally as the butter and sugar melt.
Once it is amber in color, remove from the heat.
Remove the cake from the oven and immediately, using a long skewer, poke holes all over the surface of the cake.
Pour the hot caramel over the top, poking more holes and pushing the cake slightly away from the sides of the pan as necessary to allow the caramel to soak into the cake's top and sides.
Place on a cooling rack to cool slightly.
When the cake has cooled, but is still warm to the touch, unmold onto a serving platter.
Serve warm or at room temperature.
Chef
