Prepare to embark on a culinary journey that will transform your dessert game forever! This isn't just another cake - it's a symphony of flavors that will make your taste buds dance with joy. Imagine a luscious combination of caramelized bananas, crunchy pecans, and rich dulce de leche, all nestled in a perfectly moist cake that's guaranteed to steal the show at any gathering. Whether you're a baking novice or a seasoned pro, this show-stopping dessert will have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3 bananas, sliced
- 1 cup pecans, chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1/2 cup dulce de leche
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter.
- In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add brown sugar and stir until it creates a smooth caramel-like mixture.
- Pour the butter and brown sugar mixture evenly into the prepared cake pan, ensuring complete coverage of the bottom.
- Arrange sliced bananas in a decorative pattern over the caramel layer, covering the entire bottom of the pan.
- Sprinkle chopped pecans evenly over the banana slices.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a separate large mixing bowl, cream together white sugar and eggs until light and fluffy, about 3-4 minutes.
- Mix in dulce de leche and vanilla extract into the egg mixture until smooth and fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring until just combined. Do not overmix.
- Carefully pour the cake batter over the banana and pecan layer, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10-15 minutes.
- Place a large serving plate over the cake pan and carefully invert, allowing the cake to release from the pan.
- Let the cake cool completely before serving. The caramel and banana topping will be beautifully caramelized and glossy.
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for the smoothest, most consistent batter.
- Caramel Perfection: When creating the caramel base, stir constantly to prevent burning and achieve a smooth, glossy texture.
- Banana Placement: Arrange banana slices carefully and symmetrically for a stunning presentation when you flip the cake.
- Don't Overmix: Gently fold the dry ingredients into the wet ingredients to keep the cake light and fluffy.
- Toothpick Test: Always check the cake's doneness by inserting a toothpick into the center - it should come out clean.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before inverting to ensure the caramel topping sets properly.
- Serve at Room Temperature: This cake is best enjoyed slightly warm or at room temperature to maximize flavor and texture.Pro Tip: For an extra indulgent touch, serve with a scoop of vanilla ice cream or a drizzle of additional dulce de leche!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 62g
Protein: 5g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 75mg
