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Ingredients
Scale
- ½ cup brown sugar
- ¼ cup + 2 tablespoons all-purpose flour (47 grams total)
- 3 tablespoons butter, melted
- ¼ cup finely chopped pecans (or walnuts/hazelnuts)
- 2¼ cups cake flour
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (softened)
- 1¼ cups granulated sugar
- 2 large eggs (room temperature)
- 2 ripe bananas (mashed)
- 1 teaspoon vanilla extract
- ¼ cup plain yogurt (room temperature)
- ¼ cup finely chopped roasted pecans (for topping, optional)
Instructions
- Combine brown sugar, all-purpose flour, and chopped pecans in a bowl; stir in melted butter until crumbly.
- Preheat oven to 350°F (180°C); grease and flour an 8-inch springform pan.
- Sift together cake flour, baking powder, baking soda, and salt; set aside.
- Cream softened butter and granulated sugar until light; add eggs one at a time.
- In another bowl, mix mashed bananas, vanilla extract, and yogurt.
- Alternate adding dry and banana mixtures to butter until just combined.
- Layer half of the batter in the pan; sprinkle with half of the crumb topping; repeat with remaining batter and topping.
- Bake for 50-60 minutes; cool completely before adding caramel.
- Drizzle cooled cake with caramel topping.
Notes
Use overly ripe bananas for maximum sweetness.
Consider toasting pecans for enhanced nuttiness.
Ensure butter is room temperature for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
- Cholesterol: 60