This One Bowl Banana Bundt Cake with Caramel & Candied Pecans is a delicious spin on a classic banana bread. Most of us have seen and tasted ordinary bundt cake. While there is nothing wrong with a classic cake, I’ve taken it further by adding banana, and topping it with a quick 5 minute, 5 ingredient caramel and candied pecans. Single serving bundt cakes makes for a perfect mid-day coffee break snack or an after dinner dessert. Of course this recipe is vegan!
Can I Use A Different Pan For These Banana Bundt Cakes?
You absolutely can! This recipe is adapted from my Banana Bread recipe which is made in a loaf pan instead of a mini bundt cake pan. You could also make muffins, a cake or even a regular sized bundt cake pan.
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How To Make This One Bowl Banana Bundt Cake with Caramel & Candied Pecans
There are three parts in making these mini bundt cakes:
Make The One Bowl Banana Bundt Cake
*In a large mixing bowl, through mash the bananas. Whisk in the oat milk, oil, brown sugar and vanilla.
*Sift in the flour, baking soda, salt and cinnamon. Using a wooden spoon mix until there are no lumps of flour. Do not over mix.
*Pour into mini bundt cake moulds. Bake for about 20-25 mins until golden brown on top and a toothpick inserted into the centre comes out with just a couple of crumbs.
Make The Candied Pecans
*Set your stove-top to medium heat and using a skillet, combine brown sugar, cinnamon, and salt.
*Stir and then add water and cook for two minutes until the sugar dissolves. You’ll want to have a bubbling mixture.
*Once it’s bubbling, add in 1 cup of pecans and stir to evenly coat the batch. Cook this for another 2-3 minutes. Remove your pecans from the skillet and spread them evenly onto your parchment paper.
*Before you dive into your pecans, make sure that they’ve cooled completely.
Make The 5 Minute 5 Ingredient Caramel
This 5 minute 5 ingredient caramel is perfect to pour over anything and make it taste like magic! With only 5 ingredients its easy to whip up and its refined sugar-free. Pour it on coconut ice cream, parfaits, oatmeal, as a sauce for dessert nachos, over cakes and pancakes.
*Melt coconut oil in a saucepan over medium heat.
*Add maple syrup, nut butter, vanilla and salt.
*Stir until sauce forms (about 2-3 minutes)
Say Hello!
Scroll below for a full list of ingredients and instructions to make this One Bowl Banana Bundt Cake with Caramel & Candied Pecans. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter. If you make this recipe take a photo and tag me! I love seeing your creations.
More Baking Recipes To Try
If you enjoyed this Banana Bundt Cake you will want to try my other baking recipes.
One Bowl Banana Bundt Cake with Caramel & Candied Pecans
This One Bowl Banana Bundt Cake with Caramel & Candied Pecans is a delicious spin on a classic banana bread. Single serving bundt cakes makes for a perfect mid-day coffee break snack or an after dinner dessert. Of course this recipe is vegan!
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 1/2 Cup of Caramel 1x
- Category: Dessert
- Method: Stovetop
- Diet: Vegan
Ingredients
For The Banana Bundt Cake
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1 ½ cups of mashed ripe bananas (about 4 bananas)
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¼ cup of oat milk
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¼ cup of canola oil
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½ cup of light brown sugar
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2 tsp pure vanilla extract
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2 cups of all-purpose flour
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1 tsp of cinnamon
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1 tsp baking soda
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½ tsp salt
For The 5 Minute 5 Ingredient Caramel
- ¼ cup coconut oil
- ¼ maple syrup
- 2 tbsp nut butter (almond, peanut or cashew)
- 1 tsp vanilla
- Pinch of sea salt
For The Candied Pecans
- 1 cup of halved pecans
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½ cup of brown sugar
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¼ tsp of cinnamon
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¼ tsp salt
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2 tbsp water
Instructions
For The Banana Bundt Cake
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Preheat oven to 350F. Spray a 9×5 loaf pan with nonstick spray.
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In a large mixing bowl, through mash the bananas. Whisk in the oat milk, oil, brown sugar and vanilla.
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Sift in the flour, baking soda, salt and cinnamon. Using a wooden spoon, mix until there are no lumps of flour. Do not overmix
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Pour into mini bundt cake moulds
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Bake for about 20-25 mins or until golden brown on top and a toothpick inserted into the centre comes out with just a couple of crumbs.
For The 5 Minute 5 Ingredient Caramel
- Melt coconut oil in a saucepan over medium-high heat.
- Add maple syrup, nut butter, vanilla and salt.
- Stir until sauce forms (about 3-4mins).
For The Candied Pecans
- Line a plate or baking tray with parchment paper.
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Combine brown sugar, cinnamon and salt in a skillet. Add water and cook over medium heat (2 minutes) until the sugar dissolves and the mixture is bubbling.
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Add the pecans and stir until pecans are coated in the sugar glaze. Cook for an additional 2-3 minutes.
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Remove from heat and spread the pecans out evenly onto the parchment paper.
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Let cool completely before enjoying.
Notes
Store the candied pecans in a sealed container for up to 2 months.
