Pecan Caramel Banana Cake - RECIPE BELOW

Details

Description

FULL RECIPE 👇🏼
Pecan Caramel Banana Cake
Ingredients
* 3 medium extra ripe bananas (~1 ½ cups mashed)
* ½ cup (115g) unsalted butter, melted
* ¼ cup (80g) maple syrup
* ¼ cup (58g) creamy, natural almond butter
* 1 large egg
* 1 tsp vanilla extract
* ¼ cup (55g) packed brown sugar
* 1 ½ cup (208g) all-purpose flour
* ½ cup (59g) almond flour
* 1 tsp ground cinnamon
* 1 tsp baking soda
* ¾ tsp baking powder
* ¼ tsp salt
* 1 cup chopped pecans 

Caramel 
* ¼ cup maple syrup
* ¼ cup vegan butter
* 2 tbsp creamy almond butter
* 1 tsp corn starch
* 1 tsp vanilla extract

Frosting
- 1/2 cup vegan butter, room temp
- 2-3 cups powdered sugar
- 2 tbsp non-dairy milk or caramel
- 1 tsp vanilla

Directions
Banana Cake
1. Preheat oven to 350°F. Grease 8x8” pan with cooking spray and line with parchment. 
2. In large mixing bowl, mash ripe bananas until mostly smooth (a few clumps are ok). Whisk in melted butter, maple syrup, almond butter, brown sugar, egg, and vanilla until creamy.
3. Add flours, cinnamon, baking powder and soda, and salt. Use a wooden spoon/spatula to combine until a smooth batter forms. Fold in pecans. Pour into prepared pan.
4. Bake for 25-30 minutes until top is golden brown and toothpick inserted comes with a few moist crumbs.
5. Remove from oven and cool in baking pan for 10 minutes before transferring to a wire cooling rack. Cool for at least 1 hrs before slicing and serving.

Caramel 
1. In small saucepan, whisk together all caramel ingredients except vanilla extract. Over medium heat, bring mixture to a simmer. Cook for 1-2 minutes until thickened and caramel covers the back of a spoon. Remove from heat and whisk in vanilla.

Frosting
1. Combine all ingredients until creamy then top on cake. Serve cake with caramel and flaky sea salt.

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