Gooey Banana Pecan Caramel Cake: A Sweet Delight

Moist banana-pecan cake with toasted pecans, topped with salted caramel ganache, white chocolate whipped cream, and pecan praline.

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Toast the pecans in the oven at 160°C for about 10 minutes. Let cool, then chop finely and set aside.
Whisk together the milk and vinegar in a bowl and let it sit for about 5 minutes until slightly curdled to make buttermilk.
Mash the banana in another bowl and add the milk mixture. Mix well to combine.
In a separate bowl, beat the egg and sugars on high speed for about 3 minutes until light and fluffy.
Gradually add in the oil and continue whisking until fully combined.
Pour the egg mixture over the banana and fold to combine.
Sift in the flour, baking powder, baking soda, salt, and cinnamon and gently fold to combine.
Fold in the toasted pecans.
Pour the batter into a greased 18cm cake ring or pan.
Bake at 160°C in a fan-assisted oven for about 20 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely then unmold.
Decorate with freeze-dried bananas, grated pecans, pecan praline and paste, and gold leaf as desired.