Ingredients
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• 3 ripe bananas, mashed (about 1 cup)
• ⅓ cup melted butter or coconut oil
• ⅓ cup brown sugar or coconut sugar
• 2 eggs
• 1 tsp vanilla extract
For the caramel-pecan topping:
• ¼ cup heavy cream or full-fat coconut milk
• 3 tbsp butter or coconut oil
• ⅓ cup brown sugar
• ½ tsp vanilla extract
• ½ cup chopped pecans
• Pinch of salt
Optional caramel drizzle (for serving):
• Store-bought or homemade caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round or square baking pan or line with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, mix mashed bananas, melted butter, brown sugar, eggs, and vanilla until smooth.
- Gradually add dry ingredients and stir until just combined.
- Pour half the batter into the pan and spread evenly.
- Make the caramel topping: In a small saucepan over medium heat, combine cream, butter, brown sugar, vanilla, and salt. Simmer 3–4 minutes, stirring constantly, until thickened slightly. Remove from heat and stir in chopped pecans.
- Drop spoonfuls of caramel-pecan mixture over the first layer of batter. Gently swirl with a knife.
- Top with remaining batter, spreading carefully to cover.
- Bake 30–35 minutes, until a toothpick comes out clean.
- Let cool slightly before slicing. Drizzle with extra caramel before serving for that sweet finish!
✨ Perfect for birthdays, Thanksgiving dessert, or anytime you need a show-stopping treat!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 35 mins , Total Time : 50 mins , Servings : 9 slices , Calories : 260 , Net Carbs: 32g , Fats: 13g , Protein: 4g