Ingredients for Banana Caramel Chocolate Chunk Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- N/A
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 ½ cups chocolate chunks
- 3 ripe mashed bananas (about 1 ½ cups mashed)
- 1 cup packed brown sugar
- N/A
- ½ cup heavy cream
- 1 ½ cups (3 sticks) unsalted butter
- ¼ cup light corn syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Caramel Chocolate Chunk Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Caramel Chocolate Chunk Cake
- Preheat oven to 180°C (350°F). Grease and flour a 12-cup tube or bundt pan, tapping out excess flour.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt, and 1 teaspoon baking soda.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, and 2 large eggs until light and fluffy. Beat in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup chopped pecans, 1 ½ cups chocolate chunks, and 3 ripe mashed bananas (about 1 ½ cups mashed).
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake bakes, prepare the caramel glaze. In a small saucepan over medium heat, combine ½ cup (1 stick) unsalted butter, 1 cup packed brown sugar, ½ cup heavy cream, and ¼ cup light corn syrup.
- Bring to a simmer, stirring constantly, until the sugar is dissolved and the sauce is smooth. Simmer for 5-7 minutes.
- Remove the cake from the oven and immediately poke holes all over the top using a toothpick or skewer.
- Slowly pour the warm caramel glaze over the hot cake, allowing it to soak in. Poke more holes if needed to ensure even absorption.
- Let the cake cool completely in the pan on a wire rack before inverting it onto a serving plate.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
266g
Fat
53g
Carbs
31g
