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    Banana Cakes with Caramel and Pecan Sauce

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    Banana Cakes with Caramel and Pecan Sauce

    These indulgent cakes with their tangy creamy icing would work well as a pretty pudding.

    • Preparation time: 40 minutes
    • Cooking time: 25 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 12


    • 125g Butter
    • 225g Light muscavado sugar
    • 4 Bananas, ripened and mashed (300g)
    • 2 Eggs
    • 1 tsp Vanilla extract
    • ½ tsp Cinnamon
    • 250g Plain flour
    • 1 tsp Baking powder
    • 1 tsp Bicarbonate of soda
    • 75ml Buttermilk
    • Icing
    • 150g Granulated sugar
    • 50ml Double cream
    • 50g Pecan nuts, toasted
    • 300g Cream cheese
    • 125g Icing sugar


    1. Preheat the oven to 180°C/gas 4. Cream the butter and sugar together until fluffy. Beat in the bananas, eggs and vanilla. Sift in the cinnamon, flour, raising agents and a pinch of salt; fold in, then add the buttermilk. Divide into a 12-hole muffin tin; bake for 25 minutes until risen.
    2. Meanwhile, put the granulated sugar in a small pan with 75ml water. Heat until dissolved, then simmer until the mixture starts turning golden. Swirl the pan until the mixture is deep gold, then quickly add the cream and 1 tbsp water. It will bubble up but calm down quickly. Cool. Add the nuts. In another bowl, beat the cream cheese, sift in the icing sugar and mix. Chill. Top the cooled cakes with cream cheese icing and drizzle with the caramel and pecan sauce.

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    Drinks recommendation

    The Corker recommends- A dark, luscious coffee is just what these cakes need.


    Average user rating

    4 stars