Decadent Banana Pecan Caramel Layer Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/2 cup caramel sauce
  • 1/2 cup heavy cream
  • Additional caramel sauce for drizzling
  • Pecan halves for garnish (optional)

Directions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs, one at a time, then add mashed bananas and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in chopped pecans.
  7. Divide batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. In a small saucepan, heat caramel sauce and heavy cream over low heat, stirring constantly until smooth and combined.
  11. Place one cake layer on a serving plate, drizzle with caramel sauce mixture.
  12. Top with the second cake layer and frost the top and sides with remaining caramel sauce mixture.
  13. Garnish with pecan halves if desired, and drizzle with additional caramel sauce.
  14. Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
  15. Kcal: 380 kcal | Servings: 12 servings

FAQs:

  • Can I use ripe bananas instead of overripe bananas for this cake? Yes, you can use ripe bananas instead of overripe bananas. Ripe bananas will still add sweetness and flavor to the cake, though overripe bananas will provide a more intense banana flavor.
  • How do I prevent my caramel sauce from becoming too thick or too runny? To achieve the right consistency for caramel sauce, it’s important to cook it over medium heat and stir constantly. Remove it from the heat when it reaches a deep amber color and immediately add the cream and butter, stirring until smooth.
  • Can I substitute pecans with another nut? Yes, you can substitute pecans with walnuts, almonds, or hazelnuts if you prefer a different type of nut flavor or texture in the cake and topping.
  • How should I store leftovers of this cake? Store leftover cake covered in an airtight container in the refrigerator. Due to the caramel and banana components, it’s best to consume within 3-4 days to ensure freshness.
  • Can I make this cake ahead of time? Yes, you can make this cake ahead of time. Bake the cake layers, prepare the caramel and frosting, and assemble the cake. Store it in the refrigerator and allow it to come to room temperature before serving for the best taste and texture.

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