Caramel, bananas AND pecans? That’s the amazing flavor combination you’ll taste when you bite into Tresa Hargrove’s Caramel Pecan Banana Cake. Your taste buds will definitely thank you. This recipe is a great way to use up leftover banana’s we always seem to have lying around. I’m trying to figure out why I had never thought to try this flavor comination before!
See step-by-step photos of Tresa’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/caramelbanana
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”
“You’ll savor every bite!”
– Tresa Hargrove, Lawton, OK (Pop. 96,867)
What You Need
5 medium bananas
2 tbsp lemon juice
1 box pound cake mix (1 lb box)
3 1/2 oz box instant banana cream pudding mix
2/3 c evaporated milk
2 large eggs
1/2 c melted butter
1/2 c toasted pecans, chopped
8 toasted pecans, halved
3 1/2 oz box butterscotch pudding mix, cook and serve
2 tbsp brown sugar
Preheat oven to 350 F. Spray 12 cup bundt pan with cooking spray.
Mash 2 bananas and 1 tbsp lemon juice in bowl and set aside.
Slice 3 bananas into 1/2 inch slices on an angle and pour tbsp of lemon juice on top, set aside.
Beat cake mix, banana pudding mix, milk, eggs and 1/4 c butter on medium speed for 2 min.
Add mashed bananas and beat for 1 min more. Let batter rest for 5 min.
Arrange 8 pecans halves in the pan, top with sliced bananas in the bottom of bundt pan.
Sprinkle the 1/2 c toasted pecans on top of bananas.
Mix butterscotch pudding mix and brown sugar; sprinkle over pecans.
Pour remaining 1/4 c butter over pudding mix.
Let butter and pudding set for 5 minutes. Pour cake mix over top of butter pudding mixture.
Bake for approx. 35 to 40 min or until toothpick comes out clean.
Remove from oven and let cool for 10 min. Invert onto cake plate leaving pan on top for 15 min.