Banana Pecan Mini Loaf Cakes with Caramel
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It's almost Christmas! That means lot's of shopping for gifts and Christmas baking too. I find it hard sometimes to come up with a gift idea for some people. You never have any idea on what to get them! Why not just bake them something? I mean it is a holiday where people are making a crap ton of cookies and other baked goods; and we all know that your family isn't going to actually eat all of them. So why not give some of it as a gift? Like these caramel pecan banana mini loaf cakes?
I was in Michael's one day, which is totally a bad thing because I will literally buy everything that I don't own or need. Especially since they always have really good coupons. ALL. THE. TIME! So I was browsing and walking along the baking aisles when I came across some super cute and very reasonably priced mini loaf pans. So I had to buy them and came up with these cute banana loaf cakes to use as cute little gifts!
Change it up!
Instead of using pecans you could use walnuts or even almonds! It's also super easy to replace the spices and use your own spice mix instead too. For the glaze, whiskey is completely optional. You can completely omit the whiskey and keep it family friendly.
Other banana flavored treats!
Banana cupcakes with chocolate buttercream
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banana pecan mini loaf cakes
these mini loaf cakes are packed with flavor. spices, pecans, and a caramel whiskey glaze to top it off.
cake
- 2 ripe bananas (mashed)
- 3 eggs
- 1 tsp vanilla
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1/2 tsp pumpkin spice
- 1/2 cup milk
- 1 cup chopped pecans
- 1/2 cup caramel pieces
- 1/2 cup coconut chips (optional)
whiskey glaze
- 1/4 cup evaporated milk
- 1 stick unsalted butter
- 3/4 cup granulated sugar
- 3/4 tsp vanilla extract
- 2 tbsp whiskey
cake
- preheat the oven to 350 degrees F. in a small bowl combine the mashed bananas, eggs, vanilla, oil, and milk and mix together. in a large bowl combine the sugar, brown sugar, flour, baking soda, salt, and pumpkin spice and whisk together. slowly add the wet ingredients to the dry whisking together until fully incorporated. fold in the pecans, caramel pieces, and coconut chips. divide evenly among the mini loaf pans and bake for about 30 minutes or until a toothpick comes out clean. let cool.
whiskey glaze
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combine all of the ingredients in a small pot and place over medium high heat. bring to a boil, whisking once every minute or so until it starts to thicken. this takes about 10-15 minutes. once it thickens, take off of the heat and whisk. drizzle over the cakes while the glaze is still warm before it starts to harden and becomes unusable.