Banana Caramel Chocolate Chunk Cake

Name: Banana Caramel Chocolate Chunk Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10-12 serving(s)
Ingredients: 473.18 ml plain flour; 4.92 ml cinnamon; 2.46 ml grated fresh nutmeg; 1.23 ml ground cloves; 4.92 ml salt; 4.92 ml baking soda; 3 large eggs; 295.73 ml sunflower oil; 414.03 ml caster sugar; 14.79 ml pure vanilla essence; 177.44 ml coarsely chopped toasted pecan nuts; 85.04 g good chocolate, broken into chip size pieces (I favour Green and Blacks); 3 ripe bananas, peeled and diced; 295.73 ml of firmly packed soft light brown sugar; 14.79 ml milk; 14.79 ml double cream; 59.16 ml unsalted butter, cut into pieces

Submitted by MarieRynr

"This just may be the best, most delicious banana cake you will ever chance to eat! In other words….this is to die for….full of scrumptiously moist pieces of banana, pecan nuts and chocolate chunks with delicate undertones of spice…all topped with a decadent caramel glaze which soaks into the cake creating the most heavenly experience ever found in a cake…"

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photo by MarieRynr

Ready In:: 1hr 5mins
Ingredients:: 17
Serves:: 10

ingredients

473.18 ml plain flour
4.92 ml cinnamon
2.46 ml grated fresh nutmeg
1.23 ml ground cloves
4.92 ml salt
4.92 ml baking soda
3 large eggs
295.73 ml sunflower oil
414.03 ml caster sugar
14.79 ml pure vanilla essence
177.44 ml coarsely chopped toasted pecan nuts
85.04 g good chocolate, broken into chip size pieces (I favour Green and Blacks)
3 ripe bananas, peeled and diced
CARAMEL TOPPING
295.73 ml of firmly packed soft light brown sugar
14.79 ml milk
14.79 ml double cream
59.16 ml unsalted butter, cut into pieces

directions

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.
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.
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.
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.
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!

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Reviews

WOW! This is truly a moist flavorable cake! I was so eager to make it that I didn't check to see that I had all the necessary ingredients. I didn't have any chocolate so I used 2 heaping Tbsp. of cocoa and milk instead of the cream. In spite of that, this cake was soooo good! I am thinking of serving it when I host a dinner party in September for my classmates and spouses simply because I know it will not fail me and they will all be impressed!

Debaylady
This cake is outstanding. The first time I made it, I followed the recipe exactly. The second time, I added more cream to the caramel and it seemed to soak into the cake a bit better for me. Excellent recipe, thanks for sharing!

Threeblondiesmom
I was looking for a banana cake to make my husband for his birthday and decided to give this a shot. He LOVED it, not too much banana flavor but a really good spice cake. A great item to serve to company with a cup of chai tea.

Kats Meow
made this for a friend's birthday. was quite good, but for the amount of work it took, i expected something more. the topping did not soak that well into the cake, so it turned out a little odd looking with a too-thick layer of glaze on the top. thanks.

hidenka mei mei
I made this late last night, and forced myself to put it into the fridge unsampled. I didn't realize I had such willpower. At least for a short time, I had willpower. Now that I've had a piece, that's gone. This is absolutely the best cake I've ever eaten. It's even taken over my former first place winner, carrot cake. The only change I made to this was to bake it in a large (10x14?) corning dish, as I couldn't quite understand how to soak, flip, & flip using the bundt pan....is the flat side supposed to end up on top or the rounded, decorative side? Anyway, it turned out great, I just started testing it at 30 minutes & it was done perfectly at between 35-40 minutes. I used four bananas, as they were small and so overripe that they fell into pieces on their own. Just threw them in and did a quick whirl with the mixer...perfect chunks. The good chocolate is important, as are the pecans. And the spice mixture is right on. Thanks MarieAlice, as always, for another incredibly delicious recipe.

Vina7737

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Tweaks

WOW! This is truly a moist flavorable cake! I was so eager to make it that I didn't check to see that I had all the necessary ingredients. I didn't have any chocolate so I used 2 heaping Tbsp. of cocoa and milk instead of the cream. In spite of that, this cake was soooo good! I am thinking of serving it when I host a dinner party in September for my classmates and spouses simply because I know it will not fail me and they will all be impressed!

Debaylady
I saw this recipe yesterday when it was first posted and I was so smitten by the description and the possibility of it that I rushed right out, bought the ingredients, and baked it at 10pm when I got home. I *never* bake that late, so that shows you how antsy I was for this cake. it was so worth it though. my boyfriend and I spent about an hour in a sugar coma afterward, but it was worth it. this might be the richest, most decadent thing I've ever made, and that's saying a lot. it is truly scrumptious, and all my coworkers this morning are fighting over the leftovers. I did make some substitutions -- I used canola instead of sunflower oil, regular sugar instead of caster sugar, and then I omitted the milk and double cream and used 2 tablespoons of heavy cream. I think I actually used a bit more -- as the sugar was caramelizing, it was getting a little thick and I was worried that it wouldn't soak into the cake properly. I also didn't understand the last bit of directions concerning flipping the cake -- it sounded like the caramel would end up at the bottom and I certainly didn't want that. so I baked the cake in a tube pan and removed it like I remove any other cake. you must try this cake, if only to brag that your arteries survived the sugar rush and you lived to tell about it. I don't think I can make this too often because it really is so decadent and I don't think I could handle it, but that being said, I can't wait to make it again :)

enigmused