Banana Caramel Chocolate Chunk Cake Recipe

Name: Banana Caramel Chocolate Chunk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain flour; 1 teaspoon cinnamon; 1/2 teaspoon grated fresh nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon salt; 1 teaspoon baking soda; 3 large eggs; 1 1/4 cups sunflower oil; 1 3/4 cups caster sugar; 1 tablespoon pure vanilla essence; 3/4 cup coarsely chopped toasted pecan nuts; 3 ounces good chocolate, broken into chip size pieces (I favour Green and Blacks); 3 ripe bananas, peeled and diced; CARAMEL TOPPING; 1 1/4 cups of firmly packed soft light brown sugar; 1 tablespoon milk; 1 tablespoon double cream; 4 tablespoons unsalted butter, cut into pieces

Servings: persons

2 cups plain flour
1 teaspoon cinnamon
1/2 teaspoon grated fresh nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
1 1/4 cups sunflower oil
1 3/4 cups caster sugar
1 tablespoon pure vanilla essence
3/4 cup coarsely chopped toasted pecan nuts
3 ounces good chocolate, broken into chip size pieces (I favour Green and Blacks)
3 ripe bananas, peeled and diced
CARAMEL TOPPING
1 1/4 cups of firmly packed soft light brown sugar
1 tablespoon milk
1 tablespoon double cream
4 tablespoons unsalted butter, cut into pieces

1
Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
2
Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
3
Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
4
In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
5
Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!

1987

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups plain flour, 1 teaspoon cinnamon, 1/2 teaspoon grated fresh nutmeg, 1/4 teaspoon ground cloves, and more.

Yes, Banana Caramel Chocolate Chunk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Caramel Chocolate Chunk Cake

How did you like this recipe?

Frequently Asked Questions