Caramel Pecan Banana Coffee Cake

April 7, 2025

5.0 from 1 reviews

Makes 1 (9-inch) cake

Ingredients

Instructions

For caramel: In a large skillet, stir together sugar and 3 tablespoons water. Cook over medium-high heat, without stirring, until mixture is amber colored, about 10 minutes. Remove from heat; stir in cream and butter. Let cool in skillet, stirring frequently.
Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
For topping: In a medium bowl, whisk together brown sugar, flour, and cinnamon. With a mixer at medium speed, add melted butter, beating until crumbly. Stir in pecans; set aside.
For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in banana, sour cream, and vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spread half of batter into prepared pan. Drizzle with ¾ cup warm caramel, and sprinkle with pecans. Top with remaining batter, and drizzle with ¼ cup caramel. Sprinkle with topping.
Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Drizzle with remaining caramel.