The Pioneer Woman Tasty Kitchen
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Banana Caramel Bundt Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

16

Description

Crazy moist banana cake topped with a simple, stunning, salty caramel sauce. I won’t even tell you how good this is warmed in the microwave and topped with a scoop of ice cream. If you’re short on time, sub in some good quality store bought caramel sauce.

Ingredients

  • FOR THE SALTED CARAMEL SAUCE:
  • 1 cup Sugar
  • 1-¼ cup Heavy Cream
  • ½ teaspoons Sea Salt
  • 1-½ teaspoon Vanilla Extract
  • FOR THE CAKE:
  • 3 cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 sticks Unsalted Butter, At Room Temperature
  • ¾ cups White Sugar
  • ¾ cups Packed Brown Sugar
  • 2 teaspoons Vanilla
  • 1 Tablespoon Bourbon (optional)
  • 2  Eggs
  • 4  Extra Ripe Bananas, Peeled And Smashed
  • 1 cup Buttermilk
  • 1 cup Salted Caramel Sauce
  • ½ cups Salted Caramel Sauce, To Serve

Preparation

For the caramel:
In the bottom of a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.

Gently stir, making sure any un-melted sugar comes in contact with the greatest heat source. Continue, stirring occasionally until all the sugar is melted.

Meanwhile, heat cream in the microwave or in a saucepan over medium heat, just until small bubbles appear in the top (you want it hot but not boiling).

When the sugar is completely melted and has turned an amber color, remove from heat. Whisk in 1/2 of the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.

Stir in salt and vanilla. If any caramel has hardened, simply place the pot over heat and heat until smooth.

Store in an airtight container in the fridge. Will last indefinitely.

For the cake:
Preheat the oven to 350 F. Thoroughly grease a large bundt pan with butter or shortening.

Whisk together flour, baking soda, and salt in a medium bowl.

In the bowl of an electric mixer, beat butter until light and creamy. Add sugars and beat until smooth, about 3-4 minutes. Beat in the vanilla extract and bourbon.

Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and beat in the bananas.

Reduce mixer speed to stir setting and add half the flour mixture, followed by all the buttermilk, and finally the rest of the flour. Once flour is incorporated, increase speed to medium and beat until smooth and well combined, about 1 minute.

Swirl in 1 cup of the caramel sauce. Do not combine completely.

Pour batter into the prepared pan and bake for 60-70 minutes or until toothpick or chopstick in center comes out clean. Check at 40 minutes to make sure the top of the cake isn’t browning too quickly. If it is, top the cake loosely with aluminum foil.

When done remove the cake from the oven. Allow the cake to cool in the pan for about 20 minutes then invert onto a cooling rack to cool completely. Try not to eat half the cake during this step. It’s hard, I know. Store in an airtight container until ready to serve.

For serving, warm up some caramel sauce, then drizzle across the top of the cake. Enjoy way too many slices of this … It’s amazing for breakfast!

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Avatar of radiologyrn

radiologyrn on 1.3.2014

This cake is incredible! The caramel makes all the difference in the world. I took it to work and received rave reviews. Make it today!

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