Mini Banana Cakes with Salted Caramel and Pecans

Name: Mini Banana Cakes with Salted Caramel and Pecans
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes: 10–12 cakes
Ingredients: 3 very ripe bananas (roughly 325 g / 11.5 oz / 1½ cups, mashed)—the riper, the sweeter, the better!; 75 g / 2.6 oz (⅓ cup) butter, melted (alternatively use oil); 100 g / 3.5 oz (½ cup) sugar (brown or granulated, both work fine); 1 teaspoon baking soda; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon salt; 100 g / 3.5 oz (¾ cup) dark chocolate, chopped (optional); 225 g / 7.9 oz (1½ cups) all-purpose flour; 1 tablespoon butter (salted or unsalted, both work fine); 150 g / 5.3 oz (1 cup) unsalted pecans (alternatively, walnuts or hazelnuts work well too!); 3 tablespoons water; 225 g / 7.9 oz (1 cup) granulated sugar; 1 teaspoon vanilla extract (optional); 1 teaspoon salt (plus extra if you want a saltier caramel); 125 mL / 4.2 fl oz (½ cup) heavy whipping cream

Preparation info

Makes:
10–12
cakes

Difficulty
Easy
Ready in
1 hr

Appears in

52 Weeks 52 Sweets

By Vedika Luthra

Published 2021

About

Inspired by the English sticky toffee pudding, this is a simple banana bread recipe, drenched in the best salted caramel sauce and served with lightly toasted pecans for a nice crunch. Not only is this a personal favorite, it also does ridiculously well with my friends.

Ingredients

For the muffins

3 very ripe bananas (roughly 325 g / 11.5 oz / 1½ cups

Method

To make the muffins, Preheat the oven to 180°C or 350°F and generously grease a 12-cup muffin tray with butter (you can also use paper liners to make clean-up a bit easier). To make this recipe in a 22-cm<