Indulge in this delightful Banana Pecan Caramel Layer Cake, where the rich flavors of ripe bananas and crunchy pecans meet the decadence of homemade caramel frosting. Perfect for special occasions or just a sweet treat, this cake is a surefire way to impress your guests.
Benefits:
This cake is a wonderful combination of flavors and textures. The bananas add natural sweetness and moisture, while pecans provide a delightful crunch. The caramel frosting adds a rich, buttery flavor, making this cake a luxurious dessert.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas (about 3 large bananas)
- 1 cup buttermilk
- 1 cup chopped pecans
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup heavy cream
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare the Cake:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and mashed bananas.
- Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
- Bake the Cake:
- Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Prepare the Caramel Frosting:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly.
- Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.
- If the frosting is too thick, add a little more cream until the desired consistency is reached.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top.
- Repeat with the second and third layers.
- Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans.
- Allow the frosting to set slightly before serving.
Helpful Tips:
- Bananas: Use ripe bananas with brown spots for the best flavor and sweetness.
- Frosting Consistency: If the frosting is too thick, add a small amount of cream to thin it out. If it’s too thin, add more powdered sugar.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
FAQs:
1. Can I use walnuts instead of pecans?
Yes, walnuts can be used as a substitute for pecans if you prefer.
2. Can I freeze the cake?
Yes, the cake layers can be frozen for up to 3 months. Wrap each layer in plastic wrap and aluminum foil before freezing. Thaw completely before frosting.
3. Can I make this cake without buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Serving Suggestions:
Serve this Banana Pecan Caramel Layer Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Servings:
This recipe serves 12 people.
Time:
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information:
- Calories: Approximately 600 kcal per serving
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Recipe Card
Banana Pecan Caramel Layer Cake
Indulge in this delightful Banana Pecan Caramel Layer Cake, where the rich flavors of ripe bananas and crunchy pecans meet the decadence of homemade caramel frosting. Perfect for special occasions or just a sweet treat, this cake is a surefire way to impress your guests.
Ingredients
For the Cake:
- – 3 cups all-purpose flour
- – 1 ½ teaspoons baking powder
- – 1 teaspoon baking soda
- – ½ teaspoon salt
- – 1 cup unsalted butter softened
- – 1 ½ cups granulated sugar
- – 1 cup brown sugar packed
- – 3 large eggs
- – 2 teaspoons vanilla extract
- – 1 ½ cups mashed ripe bananas about 3 large bananas
- – 1 cup buttermilk
- – 1 cup chopped pecans
For the Caramel Frosting:
- – 1 cup unsalted butter
- – 2 cups packed light brown sugar
- – ½ cup heavy cream
- – 4 cups powdered sugar sifted
- – 2 teaspoons vanilla extract
- – 1 cup chopped pecans for garnish
Instructions
- **Preheat Oven:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake:
- – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- – In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- – Add eggs one at a time, beating well after each addition.
- – Mix in the vanilla extract and mashed bananas.
- – Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
Bake the Cake:
- – Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
- – Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- – Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting:
- – In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly.
- – Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.
- – If the frosting is too thick, add a little more cream until the desired consistency is reached.
Assemble the Cake:
- – Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top.
- – Repeat with the second and third layers.
- – Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans.
- – Allow the frosting to set slightly before serving.