Banana Bundt Cake with Pecan, Banana, Caramel Sauce

Meg2_01_01

I talk a lot about about my blogger friends.  An amazing group of women who I have a complete utter blast with.  Well one of them, Meg from Sweet Twist of Blogging is having a baby.  Like really, really soon.  And what better way to celebrate as food blogger is to throw her a surprise virtual baby shower.  At least I hope its a surprise.  I’m not good with planning surprises but since someone else planned this I’m sure it will work out fine.  I hope 🙂 I haven’t been to many baby showers in my life time and as someone without children (minus Step kids) or desire to have any of my own I am kind of okay with that.

Babies and pregnancy are not things I can relate well to and quite honestly being in a room full of people talking about those things leaves me a bit uncomfortable.  But I know food and that is why I am 100% on board for this kind of shower. Just the sharing of food and recipes.  Makes me almost want to have……ahhh nope! Who am I kidding.

Banana Bundt (7 of 9)

So I made this banana cake.  In mini bundt pans.  And despite the pan being small this is definitely a dessert to share.  With friends.  Great friends Like I have here!

Yields 4-8

Banana Bundt Cake with Pecan, Banana, Caramel Sauce
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Ingredients

  • For the Cake
  • 3 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter
  • 1 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/2 cup mashed banana
  • 1 cup vanilla yogurt
  • For the Caramel Sauce
  • 1 cup sugar
  • 3 tbsp butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 banana, sliced
  • 1/2 cup pecans, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Grease 4 mini bundt pans.
  2. To Make the cake: In a large bowl combine the flour, baking soda, baking powder and salt.
  3. In a large mixing bowl cream together the butter and sugar. Beat in the vanilla, eggs, banana and yogurt.
  4. Carefully mix in the flour mixture.
  5. Spread the batter evenly among the pans.
  6. Bake in preheated oven 30-45 minutes or until tester comes out clean when inserted into center of cake. Let cool.
  7. To Make the Caramel Sauce: In saucepan over med-low heat melt the butter. Stir in the sugar and whip in the heavy cream, vanilla and salt.
  8. Cook, stirring constantly until thickened and at the consistency you want to use.
  9. Pour sauce over each cake and top with sliced bananas, and pecans.
Recipe Type: Dessert
7.6.8
307

Check out what everyone else brought to the party:

Bananas Foster Banana Bread from The Brunette Baker
Strawberry Sprinkle Ice Cream Sandwiches from Planet Byn
Easy Banana Cupcakes from Living Lou
Fudgey Teff Brownies from Strawberries For Supper

Toffee Pecan Cookies

Walnuts can be substituted if you prefer their flavour over pecans.  Or you can leave the nuts out completely and increase the toffee bits by another 1/2 cup.

Yields 3 dozen

Toffee Pecan Cookies
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Ingredients

  • 1 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 cup pecans
  • 1/2 cup toffee bits

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with pachment paper.
  2. Cream together the butter and sugar.
  3. Beat in the egg and vanilla.
  4. In a separate bowl mix together the flour and baking powder.
  5. Carefully mix in the flour to the butter mixture.
  6. Fold in the pecans and toffee bits.
  7. Scoop the dough by tablespoonfuls and roll into ball. Place on prepared pans and press down flat with bottom of a glass.
  8. Bake in preheated oven 6-8 minutes or until bottom begins to brown. Cool completely on wire racks.
Recipe Type: Dessert
7.6.8
273

Cowboy Cookies

No one really knows the reason behind the name cowboy cookies.  If I had to hazard a guess I would say they remind me a lot of trail mix with all the different ingredients thrown in the batter.  Wherever they got there name matters little with you bite into one of these amazing treats.

Yields 6-7 dozen cookies

Cowboy Cookies
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Ingredients

  • 1 1/2 cups flour
  • 1/2 tbsp baking soda
  • 1/2 tbsp baking powder
  • 1/2 tbsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup butter, room temp
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 tbsp vanilla
  • 1 1/2 cup chocolate chips
  • 1 1/2 cup rolled oats
  • 1 cup sweetened flaked coconut
  • 1 cup pecans

Instructions

  1. Preheat oven to 350 degree F and line baking sheet with parchment paper.
  2. In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt.
  3. In another bowl beat together the butter until smooth then beat in both sugars.
  4. Beat in the eggs and vanilla.
  5. Carefully add the flour mixture until just combined.
  6. Fold in the chocolate chips, oats, coconut and pecans.
  7. Drop the dough my tablespoonfuls onto prepared pans.
  8. Bake in preheated oven 8-12 minutes or until tops and bottoms are just beginning to brown.
  9. Let cool on wire racks.
Recipe Type: Dessert
7.6.8
239

Preheat oven to 350 degree F and line baking sheet with parchment paper.
In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt.

In another bowl beat together the butter until smooth then beat in both sugars.

Beat in the eggs and vanilla.

Carefully add the flour mixture until just combined.

Fold in the chocolate chips, oats, coconut and pecans. What a great combination!

Drop the dough my tablespoonfuls onto prepared pans.

Bake in preheated oven 8-12 minutes or until tops and bottoms are just beginning to brown.

Let cool on wire racks.

White Chocolate Pecan Pie

Serves per slice

White Chocolate Pecan Pie

This looks like a normal pecan pie but trust me when I say you've never tasted anything like it.

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Ingredients

  • 4 eggs
  • 1 cup light corn syrup
  • 2/3 cup sugar
  • 3 tbsp melted butter
  • 2 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 6 ounces white chocolate, melted
  • 1 1/2 cups pecan halves
  • 1 unbaked 9-inch pie shell

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl beat the eggs.
  3. Add the syrup, sugar, butter, vanilla, almond extract and white chocolate and beat until well mixed.
  4. Stir in the nuts and pour the mixture into the prepared pie shell.
  5. Bake for 50 -55 minutes or until set.
Recipe Type: Dessert
7.6.8
116

 

Preheat the oven and prepare your pan.

Start by placing the white chocolate in a bowl over boiling water.

Stir until completely melted and smooth.  Put aside to cool slightly.

In another bowl add the eggs.

Beat them until just foamy.

Add the corn syrup.

The sugar.

The butter.

The vanilla.

And finally the almond extract.

Pour in the melted chocolate.

Combine until smooth.

Add the pecans.

Fold them in gently so you don’t break them into small pieces.

Pour the batter into the pie shell.

Bake for 50-55 minutes or until center is set.

The pecans make such a crispy topping.

But as soon as you cut a piece you discover the ooey gooey goodness inside.