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Banana Praline Cake
Banana Praline Cake is a classic Southern-style dessert that combines the moist richness of banana bread with the decadent sweetness of praline topping. The cake’s tender crumb comes from ripe mashed bananas and tangy buttermilk, creating a soft, flavorful base. A caramel-like praline glaze—rich with brown sugar, butter, and nuts—is broiled to perfection, forming a golden, slightly crunchy layer on top. Beloved for its homey texture and nostalgic flavor, this cake often appears at family gatherings and Sunday suppers, evoking the warmth and aroma of traditional home baking.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 365 kcal

Ingredients
  

  • ⅔ cup shortening
  • 2 ½ cups cake flour (sifted )
  • 1 ⅔ cups sugar
  • 1 ¼ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ¼ cups bananas (mashed, about 3 medium bananas)
  • ⅔ cup buttermilk
  • 2 eggs (large )

For the Praline Topping:

  • ¼ cup butter
  • ½ cup brown sugar
  • 2 tbsp cream (or milk)
  • ½ cup pecans (chopped)

Instructions
 

Step 1: Prepare the Batter

  • Cream shortening until soft.

Step 2: Add Dry Ingredients

  • Add sifted flour, sugar, baking powder, soda, and salt to the shortening.

Step 3: Combine Wet Ingredients

  • Add mashed bananas and half the buttermilk. Mix until flour is moistened.

Step 4: Beat and Add Eggs

  • Beat for 2 minutes, then add eggs and remaining buttermilk. Beat for another 2 minutes.

Step 5: Bake the Cake

  • Pour batter into a greased 13x9-inch pan. Bake at 350°F (175°C) for about 40 minutes or until golden brown.

Step 6: Prepare Praline Topping

  • While cake bakes, combine butter, brown sugar, cream, and pecans in a saucepan. Heat until smooth.

Step 7: Broil the Topping

  • Spread warm praline mixture over the hot cake. Broil until the topping bubbles and turns golden (2–3 minutes). Watch closely to avoid burning.

Step 8: Cool and Serve

  • Let the cake cool slightly before serving. Enjoy warm or at room temperature.

Tips

  • Use ripe, speckled bananas for maximum flavor and sweetness.
  • Toast pecans lightly before adding to praline topping to deepen flavor.
  • Substitute butter for shortening for a richer cake, if desired.
  • Line pan with parchment for easier removal and cleaner slices.
  • Check cake doneness with a toothpick before adding topping.
  • Keep a close eye on cake under broiler to prevent burning.
  • Add ½ teaspoon cinnamon to batter for warm spice notes.
  • Serve slightly warm for gooey praline texture.
  • Store covered at room temperature up to 2 days or refrigerate longer storage.

Nutrition

Calories: 365kcalCarbohydrates: 54gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 35mgSodium: 300mgPotassium: 170mgFiber: 1gSugar: 38gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 1.2mg
Keyword banana cake, homemade cake, potluck dessert, praline topping, Southern-style dessert, vintage recipe
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