An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (16)
Caramel Banana Pecan Cake
NUTRITION · PER SERVING65M COOK
CAL 21%·PRO 10%
CARBS 64G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC23G OTHER39G TOTAL SUGAR
FAT 16G35% OF CAL
15G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist banana cake studded with pecans and drizzled with caramel. It's a decadent, homemade dessert with warm spices and nuts.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup brown sugar
- ¼ cup + 2 tablespoons all purpose flour ((47 grams total))
- 3 tablespoons butter melted
- ¼ cup finely chopped pecans, walnuts or hazelnuts
- 2¼ cups cake flour**
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter (softened)
- 1¼ cups sugar
- 2 large eggs (room temperature)
- 2 ripe bananas mashed
- 1 teaspoon vanilla
- ¼ cup plain yogurt (room temperature)
- ¼ cup finely chopped roasted pecans, walnuts or hazelnuts (if desired)
At a glance
PER SERVING · TIME 65M
CAL 21%·PRO 10%
CARBS 64G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC23G OTHER39G TOTAL SUGAR
FAT 16G35% OF CAL
15G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 315mg
- Total sugar
- 39g
- Added sugar
- ≥30g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 29mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.