Caramel Pecan Banana Cake

 Served warm, this glorious bit of goodness tastes a whole lot like Banana's Foster--and what could be wrong with THAT? That would be nothing.
Make this. You will thank me.


1/2 c firmly packed brown sugar
1/4 c butter or margarine
8 oz carton heavy whipped cream
1/2 c chopped pecans

1 pk quick bread mix-- I just use the muffin mix part of Pillsbury Blueberry muffins. [ On the box it says Makes great Quick bread]
1.5 large bananas, smushed with fork
1 c water
1/4 c oil
1 egg
2 tsp cinnamon

Heat oven to 350 F.
In small sauce pan over low heat, combine brown sugar, butter and whipping cream. Cook and stir until butter is melted. [I've done this in microwave too, and it worked fine.]
Remove from heat after it comes to a boil; stir in pecans.
Pour mixture into bottom of greased Bundt pan. Set aside.

In large bowl, combine all cake ingredients. Stir 50-75 strokes by hand until mix is moistened.
Carefully spoon batter over caramel mixture, making sure caramel is completely covering bottom of pan and surrounding batter.
Bake at 350F for 40 minutes [40 minutes exactly has worked for me several times now] or until toothpick inserted in center comes out clean.
Cool 1 minute; invert onto serving plate.
Store in refrigerator.

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