Delicious Banana Nut Cake Recipe with Caramel Icing

Ingredients

• 1.25 cups white sugar, divided
• 1 tablespoon ground cinnamon
• 0.5 cup chopped pecans
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup shortening
• 1 cup mashed banana
• 2 eggs eggs
• 1 tablespoon pure vanilla extract
• 0.5 cup sour cream
• 6 tablespoons butter
• 0.75 cup packed dark brown sugar
• 6 tablespoons milk
• 1 teaspoon pure vanilla extract
• 2 cups sifted powdered sugar

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (like a Bundt pan) to prevent sticking.
2. In a small bowl, mix 1/4 cup of white sugar with cinnamon, then stir in the pecans. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the remaining 1 cup of white sugar and shortening with an electric mixer until light and fluffy. Beat in the mashed banana, eggs, and 1 tablespoon of vanilla extract. Add the sour cream and mix until just combined. Gradually add the flour mixture and beat until everything is well combined.
4. Sprinkle 2 tablespoons of the pecan-sugar mixture into the bottom of the prepared pan. Pour in half of the batter, then sprinkle the remaining pecan mixture on top. Finish by pouring the remaining batter into the pan.
5. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes. Gently tap the pan a few times, then shake to loosen the cake. Invert the cake onto a wire rack to cool completely.
6. In a saucepan, melt the butter over low heat. Stir in the brown sugar and milk. Bring the mixture to a boil and let it boil for 1 to 2 minutes. Remove from heat, add 1 teaspoon of vanilla extract, and gradually stir in the confectioners' sugar until smooth. Drizzle the caramel icing generously over the cooled banana nut cake.

Nutrition

• Calories: 380 kcal
• Fat Content: 16 g
• Fiber Content: 1 g
• Sugar Content: 43 g
• Sodium Content: 195 mg
• Protein Content: 3 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 58 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g