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Banana Pecan Cake with Caramelized Banana Topping Recipe

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4.2 from 4 reviews

This moist and flavorful Banana Pecan Cake features ripe bananas blended into the batter and a beautiful caramelized banana topping with pecans and cinnamon, baked to perfection in a bundt pan. The addition of shiro miso adds a subtle umami depth, balancing the sweetness and enhancing the cake's moist texture. Ideal for dessert or an indulgent snack, this cake combines comforting spices and nutty crunch for a delightful treat.

Ingredients

Cake

  • 3 bananas (about 1½ cups mashed)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 3 tbsp shiro miso
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp cinnamon
  • ¾ cup chopped pecans

Banana Topping

  • 2-3 bananas, sliced lengthwise
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • ¼ cup chopped pecans

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a bundt cake pan with a parchment paper circle to ensure easy release of the cake after baking.
  2. Create Banana Topping: Arrange the banana slices evenly on the bottom of the lined bundt pan. Sprinkle the sliced bananas with brown sugar, cinnamon, and chopped pecans to create a flavorful caramelized topping.
  3. Mash Bananas: In a separate bowl, mash 3 bananas until mostly smooth, leaving some small lumps for texture.
  4. Mix Wet Ingredients: In a mixer bowl, whisk together the melted butter, brown sugar, granulated sugar, and shiro miso until smooth and well combined. Add the eggs and vanilla extract, whisking to incorporate fully.
  5. Add Bananas: Stir in the mashed bananas gently into the wet mixture to combine.
  6. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, and a pinch of salt to ensure even distribution.
  7. Mix Dry and Wet: Gradually add the dry ingredients to the wet banana mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
  8. Fold in Pecans: Gently fold chopped pecans into the batter to distribute the nutty flavor evenly.
  9. Assemble and Bake: Pour the batter carefully on top of the arranged banana slices in the bundt pan. Bake in the preheated oven for 60 to 75 minutes, or until a tester inserted into the center comes out with moist crumbs but not wet batter.
  10. Cool and Invert: Remove the cake from the oven and let it cool for about 10 minutes. Run a knife around the edges to loosen it. Place a serving plate over the pan, invert the cake in a smooth motion, lift off the pan, and gently peel away the parchment paper to reveal the caramelized banana topping.
  11. Serve: Dust the cake lightly with powdered sugar before slicing and serving for an elegant finishing touch.

Notes

  • Using ripe bananas is essential to achieve natural sweetness and moist texture.
  • Shiro miso adds a subtle umami and saltiness that balances the sweetness; if unavailable, a small pinch of salt can be used instead.
  • Be careful not to overmix the batter to maintain a tender crumb.
  • If you don’t have a bundt pan, a similarly sized round cake pan lined with parchment will work.
  • Ensure the cake is cooled slightly before inverting to prevent breaking or sticking.

Find it online: https://miracooking.com/banana-pecan-cake-with-caramelized-banana-topping-recipe/