Pecan Banana Toffee Cake
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)

Pecan Banana Toffee Cake

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 13%
CARBS 36G31% OF CAL
4G FIBER10G OTHER23G TOTAL SUGAR
FAT 34G66% OF CAL
13G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An elegant banana cake topped with a warm toffee sauce made with rum and brown sugar. A sophisticated dessert that can be prepared ahead.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 cups pecan pieces or halves
  • 1/2 cup unsalted butter (at room temperature)
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup white granulated sugar
  • 3 large eggs (at room temperature)
  • 3/4 cup very ripe bananas (mashed)
  • 1 Tablespoon golden rum (or 1 1/2 teaspoons vanilla)
  • 1 1/2 cups all-purpose flour (spooned and levelled)
  • 1 teaspoon baking powder
  • 1 teaspoon salt (use 3/4 tsp. if using salted butter)
  • 7 Tablespoons salted butter
  • 1/2 cup heavy whipping cream (35% b.f.)
  • 1-2 Tablespoons golden rum (to taste or 1 teaspoon vanilla)
  • 1/4 teaspoon vanilla (if using rum)
  • 12 pecan halves
  • Coarse salt (such as Maldon or Fleur de Sel, to sprinkle top of sauce after pouring on cake)
PREP
30M
SODIUM
276MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.