Obsessed Cakes

Banana Sticky Bun Cake

Soft banana cake with toasted pecans and a sticky brown sugar topping. All the sticky bun feeling, without waiting for dough to rise.

Prep: About 20 min (estimated)
Bake: 24-28 min
Total: About 50-60 min (estimated), including cooling
Yield: One 8-inch round cake

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Ingredients

Pecan Sticky Topping

70 g (5 tablespoons) butter
110 g (1/2 cup packed) light brown sugar
45 g (3 tablespoons) cream
1 teaspoon vanilla bean paste
1/4 teaspoon fine sea salt
115 g (1 cup) pecans

Banana Cake

75 g (6 tablespoons) granulated sugar
40 g (3 tablespoons packed) light brown sugar
130 g (about 1/2 cup) ripe banana, pureed or mashed
90 g (6 tablespoons) milk, room temperature
5 g (1 teaspoon) apple cider vinegar
60 g (1/4 cup) plain unsweetened Greek-style yogurt, room temperature
45 g (3 tablespoons) neutral oil
2 teaspoons vanilla bean paste
120 g (1 cup) cake flour, sifted
8 g (1 tablespoon) cornstarch
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Pinch ground cinnamon
Pinch ground nutmeg

Pan used

This is the style of aluminum pan I use. Shop Fat Daddio's round cake pans - choose 8-inch.

I recommend light-colored aluminum for an even bake.

Instructions

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with a parchment circle. Lightly grease the parchment.
Spread the pecans on a baking sheet and toast for 6-8 minutes, until fragrant. Let cool slightly, then roughly chop.
Make the pecan sticky topping. Add the butter and brown sugar to a small saucepan over medium-low heat. Cook, stirring constantly, until the butter is melted and the mixture is smooth.
Let the mixture bubble gently for about 1 minute, stirring constantly. Adjust the heat as needed so it doesn't boil too vigorously.
Slowly stream in the cream while stirring. Once incorporated, return the mixture to a gentle bubble and cook for about 2 minutes, stirring constantly. It should thicken slightly but remain loose and pourable; it will thicken more as it cools.
Remove from the heat and stir in the vanilla bean paste, salt, and toasted chopped pecans. Set aside while you make the cake batter.
Make the banana cake. In a large bowl, whisk together the granulated sugar, brown sugar, banana puree or mash, milk, apple cider vinegar, yogurt, neutral oil, and vanilla bean paste until combined.
Add the cake flour on top, followed by the cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Gently whisk the dry ingredients together on the surface before folding them into the wet ingredients. Mix just until no dry streaks remain.
Pour the pecan sticky topping into the prepared cake pan and spread evenly across the bottom.
Carefully spoon the banana cake batter over the topping, distributing it across the surface before gently spreading it evenly to the edges. Fill the pan no more than two-thirds full; you may have a little batter left over.
Bake for 24-28 minutes, beginning to check at 24 minutes. The cake is done when the center springs back lightly and a toothpick inserted into the cake comes out clean or with a few moist crumbs. Mine was done at 24 minutes.
Let the cake cool in the pan for 5-10 minutes. Run a thin knife or spatula around the entire edge to release the sides completely. Turn it out within that window, before the pecan topping begins to set in the pan.
Place a serving plate over the pan. Using oven mitts, hold the plate and pan securely together and carefully invert. Give the bottom of the pan a firm tap, then slowly lift it away.
The parchment will likely stay inside the pan. If it comes out with the cake, carefully peel it away. Scrape any topping left in the pan onto the cake and spread it evenly.
Serve warm, or allow to cool completely before slicing. I love it with ice cream.