Banana Caramel Chocolate Chunk Cake Recipe

Ingredients for Banana Caramel Chocolate Chunk Cake

• Plain Flour
• 1 teaspoon ground cinnamon
• Fresh Nutmeg
• Ground Cloves
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs
• Sunflower Oil
• 1 ¾ cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 ½ cups chocolate chunks
• Bananas
• Light Brown Sugar
• Milk
• Double Cream
• Unsalted Butter

How to Make Banana Caramel Chocolate Chunk Cake

1. Preheat oven to 180°C (350°F). Grease and flour a 12-cup tube or bundt pan, tapping out excess flour.
2. 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.
3. 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.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in 1 cup chopped pecans, 1 ½ cups chocolate chunks, and 3 ripe mashed bananas (about 1 ½ cups mashed).
6. Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. 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.
8. Bring to a simmer, stirring constantly, until the sugar is dissolved and the sauce is smooth. Simmer for 5-7 minutes.
9. Remove the cake from the oven and immediately poke holes all over the top using a toothpick or skewer.
10. Slowly pour the warm caramel glaze over the hot cake, allowing it to soak in. Poke more holes if needed to ensure even absorption.
11. Let the cake cool completely in the pan on a wire rack before inverting it onto a serving plate.
12. Enjoy!