Between getting a new computer (a Mac – I caved), working, and finishing up the last few weeks of school, I haven’t had a lot of time to update my blog and it breaks my heart! Winter break can’t begin soon enough. Anyway, I made this cake last week and it was wonderful! To make the cake gooey and delicious, you poke holes in the bottom and pour caramel into the cake and let it cool completely. The result, combined with bananas, chocolate chips, and butterscotch chips, make this cake worth whipping up! Recipe after the jump, of course.
You can add whatever you like to this cake! Coconut, nuts, chocolate chips, etc. I used butterscotch chips in addition to the chocolate because I had a little bit of each.
Combine the flour, cinnamon, nutmeg, cloves, salt, and baking soda in a medium bowl and set aside.
Combine the eggs, sugar, vanilla extract, almond extract, and oil.
The color looks a bit off because I used olive oil, haha. It still tasted good! I always sub olive oil for other oils if I don’t anything else.
Slowly beat in the flour mixture until just moistened and thoroughly combined.
Mash your bananas (I used 3).
Fold in your bananas and whatever else you decide to use (in this case, chocolate chips and butterscotch chips).
Spread the batter into a greased bundt pan and bake at 350 degrees F for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
Melt together the brown sugar, milk, and butter in a small saucepan.
Bring the caramel to a boil over medium heat, and stir until the sugar dissolves.
While the cake is still warm, poke holes into it with a chopstick or something like that.
Pour the caramel over the cake and push the cake away from the sides of the pan so the caramel can drip down along the sides of the cake.
Allow the cake to cool on a wire rack (if you can) so it cools faster. DO NOT TAKE THE CAKE OUT OF THE PAN UNTIL IT IS COMPLETELY COOLED!
Remove the cake from the pan and enjoy!
The caramel forms pockets in the middle with the banana and it’s just heavenly.
- 3 cups unsifted all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs
- 1¼ cups canola or other neutral-flavored oil (I used olive oil because it's all I had)
- 1¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- ½ cup coarsely chopped toasted pecans or walnuts (I omitted these)
- 4 ounces bitter or semisweet chocolate chips or chunks
- 4 ounces butterscotch chips
- 1½ cups mashed ripe bananas (I used 3)
- Powdered sugar (for dusting)
- ½ cup firmly packed light brown sugar
- 4 tablespoons (2 ounces) unsalted butter
- 2 tablespoons milk
- Adjust rack to middle and preheat oven to 350 degrees F. Generously grease and flour a 12-cup (10-inch) nonstick Bundt pan.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, and baking soda. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the eggs, sugar, vanilla extract, almond extract, and oil. Mix on medium speed until well combined, scraping the sides of the bowl if necessary.
- Slowly add the flour mixture, about ½ cup at a time, until fully incorporated. Remove bowl from the mixer and fold in the bananas, nuts, chocolate chips, or whatever else you'd like to add.
- Spread batter into the prepared pan, and bake for 50-60 minutes, or until a tester inserted in the center of the cake comes our clean.
- A few minutes before the cake is done, combine the brown sugar, milk, and butter in a small saucepan.
- Bring to a boil over medium heat, stirring until the sugar dissolves. When the sugar is bubbling vigorously and is a medium amber color, remove from heat.
- Remove cake from oven and set on a cooling rack. With a long, thin skewer or toothpick, poke holes all over the cake.
- Pour the hot caramel all over the cake, pushing gently with a spoon to encourage absorption and gently pushing the cake slightly away from the sides of the pan to allow the caramel to soak the top and sides.
- Cool cake until only slightly warm to the touch, then unmold onto a serving dish. Dust with powdered sugar if you like.