Caramel Pecan Banana Cake Recipes

CARAMEL PECAN BANANA CAKE

Steps:

• 1. Preheat oven to 350 degrees. Mash 2 bananas and 1 tablespoon lemon juice in a bowl. Set aside.
• 2. Slice remaining 3 bananas into 1/2 inch slices on an angle. Pour the remaining tablespoon of lemon juice on top and set aside.
• 3. Beat cake mix, banana pudding mix, milk, eggs, and 1/4 cup butter on medium speed for 2 minutes. Add mashed bananas in lemon juice and beat for 1 more minute. Let batter rest for 5 minutes.
• 4. Meanwhile, spray 12 cup Bundt pan with non-stick cooking spray. Arrange 8 pecans halves in the deep wells of the pan. Top with sliced bananas (overlapping bananas) at the bottom of the Bundt pan.
• 5. Sprinkle the 1/2 cup toasted pecans on top of bananas.
• 6. Mix butterscotch pudding mix and brown sugar together and sprinkle over pecans. Pour remaining 1/4 cup melted butter over pudding mix. Let butter and pudding set for 5 minutes.
• 7. Pour cake mix over top of the butter pudding mixture. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• 8. Remove from oven and let cool for 10 minutes.
• 9. Invert onto cake plate leaving pan on top for 15 minutes.

BANANA CUPCAKES WITH HONEY-CINNAMON FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
• Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.