Breakfast/Brunch, Desserts, Sweet Snacks

Caramel Pecan Banana Bundt Cake

I’ve had company visiting for the weekend (which actually seems to often be the case!) so to make the “hey, sure, you can sleep in the spare bed” more like a bed and breakfast experience, I made some banana-bread like thing to snack on in the morning. I’m not sure if I should call this banana *bread* or *coffee cake* so I went with Bundt Cake, just because of the pan I used. Super light and fluffy; totally yummy.

2 1/2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons milk
1/4 cup vegetable oil
1 egg
1 cup very ripe mashed banana
1 cup chopped pecans
3/4 cup chopped soft caramel candies (I used the Craft Caramel Bits)

Preheat your oven to 350F. Generously spray a 9-inch Bundt pan with baking spray and dust with flour.

While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, oil, egg, and mashed banana and stir well. Stir in the toasted nuts and chopped caramel.

Fill the Bundt pan to 3/4 full (you may have a little batter left; do not overfill) and bake for 60 to 70 minutes, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven and let cool in the pan for at least 10 minutes before turning the Bundt out onto a wire rack to cool completely.



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