Butter Pecan Banana Cake

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by Heather Harris Brady

This is a quick snack cake I threw together while I was making dinner to use up some odd items I had laying around. It goes together in minutes and you can have warm cake for dessert! Since this recipe is meant to use up leftovers I’m giving you some potential substitutions below.

Butter Pecan Banana Cake, Makes on 8″ square cake

  • 5 T. softened butter
  • 3/4 c. packed light brown sugar
  • 2 eggs
  • 2 ripe bananas (or 1 c. pumpkin/sweet potato)
  • 2 t. baking powder
  • 1-3/4 c. flour
  • 1 t. vanilla
  • 1/2 c. buttermilk (or yogurt/sour cream)

Topping:

  • 1 c. shelled raw pecans
  • 2 T. butter
  • 1/2 c. packed light brown sugar
  • 3 T. heavy cream
  • 1 t. vanilla

Preheat the oven to 350 and lightly grease a 8″ square cake pan. Cream the butter and sugar together, then cream in the eggs, bananas and vanilla.

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Beat in the flour, buttermilk, and baking powder.

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You should have a thick, creamy batter.

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Spread it in the pan and bake for 30 minutes, or until the center springs back lightly at the touch.

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While the cake is baking make the topping.

Combine the butter and nuts in a saucepan over medium heat.

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Saute for about five minutes, until the nuts and butter are starting to brown. Then add the sugar.

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Cook until the brown sugar starts to smell like caramel, about five minutes. Keep stirring! Then add the cream all at once.

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Cook for another two minutes and take it off the heat. Stir in the vanilla and let it cool. It will start to thicken up.

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Spread the topping over the warm cake.

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Sprinkle with some coarse salt if you like. Serve warm.

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Cover lightly with plastic and store any leftovers at room temperature.


Two years ago: Pavlovas
One year ago: Charred Asparagus

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