I like to make desserts with fruits and frequently make my Banana Chocolate Chip muffins. They are so easy and fast to make and I always have all the ingredients on hand. If I notice that the bananas are getting dark and too soft for our taste, I make the muffins. This is another recipe that uses ripe bananas and the recipe is not complicated at all. I use pecans, but you can substitute it with walnuts. And if you are not in the mood for caramel, cover the cake with melted chocolate instead. Sounds good, right?

Banana Chocolate Cake with Caramel and Pecans

Ingredients

Cake:
3 ripe bananas
2 large eggs
¾ cup unsalted butter, soft, room temperature
3 tbsp. sour cream
1 cup sugar
1 ½ cup self-rising flour ( if you use regular flour add 1/3 tsp. salt, 1/3 tsp. baking soda, 1 tsp. baking powder)
1 tsp. Vanilla extract
½ cup chocolate chips
¾ cup pecans
Caramel:
½ cup white sugar
½ cup brown sugar
¾ cup 35% whip cream 
A bit of cocoa powder
Pinch of salt

Directions

Preheat oven to 340 F. 
Grease the 9" spring form with butter and sprinkle with cocoa.
With electric mixer, beat soft butter until smooth. Add bananas and sour cream, continue beating.
Add eggs one at a time, beating well after each addition. 
Add sugar and vanilla extract, mix well, preferably until sugar is dissolved. 
If you use the regular flour, in a separate bowl, mix the flour, baking powder, salt, and baking soda. Add flour mixture to the dough and mix on “stir” or by hand, gently, just to incorporate.
Melt the chocolate chips, cool a bit and add to the dough. Mix well.
Bake for about 50-60 minutes until the wooden toothpick inserted in the middle of the cake is completely dry.
Release the sides of the cake and place aside to cool. Wait for the cake to cool before removing it from the pan.
While the cake is cooling down, prepare the caramel.
Place the sugar into the skillet with a thick, heavy bottom. Don’t taste or touch the caramel while it’s in the pan. I didn’t realized how extremely hot the caramel was and got a blistering burn on my finger. 
Heat until completely dissolved and is golden brown. As soon as the caramel becomes golden-brown, add the warm cream, stirring quickly with the whisk, making sure there are no lumps. If there are some lumps, don’t worry. You can always to strain it later.
The second method to make caramel is to place cream and sugar in a pan, and heat over a low heat stirring constantly until the desired consistency and color. Add a pinch of salt.
Lightly toast the pecans or in the frying pan or in the oven.
Remove the sides of the spring form from the cake, drizzle with caramel and sprinkle with nuts.

Enjoy this moist and flavorful cake with rich homemade caramel and crunchy pecans. Great with your morning coffee.
Bon Appetite!

Banana Chocolate Cake with Caramel and Nuts

Ingredients:

  • Cake:
  • 3 ripe bananas
  • 2 large eggs
  • cup unsalted butter, soft, room temperature
  • 3 tbsp. sour cream
  • 1 cup sugar
  • 1 cup self-rising flour ( if you use regular flour add 1/3 tsp. salt, 1/3 tsp. baking soda, 1 tsp. baking powder)
  • 1 tsp. Vanilla extract
  • cup chocolate chips
  • cup pecans
  • Caramel:
  • cup white sugar
  • cup brown sugar
  • cup 35% whip cream
  • A bit of cocoa powder
  • Pinch of salt
Desserts  


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