Banana Pecan Caramel Layer Cake

Name: Banana Pecan Caramel Layer Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 cup chopped pecans, plus extra for garnish; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1/2 cup caramel sauce, plus extra for drizzling

Isabella

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Looking to elevate your baking game? This Banana Pecan Caramel Layer Cake is the perfect recipe to add a touch of sweetness and sophistication to your dessert repertoire. Combining the rich, decadent flavor of caramel with the wholesome goodness of ripe bananas and the crunchy texture of pecans, this cake is a true treat for any occasion. It’s easy to make, and the results are nothing short of impressive, leaving everyone wanting more.

Why You’ll Love This Recipe

I absolutely love this cake for its perfect balance of flavors and textures. The sweetness of the bananas and caramel is complemented by the crunchy pecans, making each bite an experience. It’s also a versatile cake; while it’s perfect for special occasions, it’s simple enough for a cozy afternoon tea. Plus, the caramel drizzle adds a beautiful finish that makes the cake look as good as it tastes. Whether you’re a beginner or a seasoned baker, this recipe will surely wow your guests!

Ingredients

3 ripe bananas, mashed

1 cup chopped pecans, plus extra for garnish

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1/2 cup caramel sauce, plus extra for drizzling

Directions

Prepare: Preheat your oven to 350°F (175°C) and grease/flour two 9-inch cake pans.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.

Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and packed brown sugar until light and fluffy.

Incorporate Eggs and Flavor: Add eggs one at a time to the butter-sugar mixture, then stir in vanilla extract and mashed bananas.

Combine Wet and Dry Mixtures: Gradually add the flour mixture to the banana mixture, alternating with buttermilk. Begin and end with the flour mixture.

Fold in Pecans: Gently fold in 1 cup of chopped pecans into the batter.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Layer: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Once cooled, layer the cakes with caramel sauce between each layer and on top.

Garnish: Drizzle additional caramel sauce over the top and garnish with more chopped pecans for a beautiful finish.

Servings and Timing

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Size: 8 servings

Variations

Banana Variations: If you’re not a fan of bananas, you can swap them out for another fruit, like applesauce or mashed pears, but keep in mind the flavor profile will change.

Nuts: While pecans add a great flavor, you can substitute them with walnuts or even almonds for a different twist.

Caramel Sauce: For an extra indulgent treat, you can make your own homemade caramel sauce or use a store-bought version. If you prefer, you could even try a chocolate ganache instead of caramel for a more decadent flavor.

Storage/Reheating

Storage: I recommend storing any leftovers in an airtight container at room temperature for up to 3 days. If you prefer the cake chilled, you can store it in the fridge for up to 5 days.

Reheating: To enjoy the cake warm, simply microwave a slice for 10-15 seconds or warm it in a preheated oven at 300°F (150°C) for about 10 minutes.

Related Recipes:

Pecan Pie Balls! No Bake!

FAQs

How ripe should the bananas be for this cake?

I prefer to use ripe bananas that are spotty and soft. The ripeness helps bring out the natural sweetness of the bananas and makes them easier to mash.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time. You can bake the cakes and store them in an airtight container at room temperature for 1-2 days before assembling and serving. For longer storage, wrap the cooled cakes in plastic wrap and refrigerate for up to 5 days.

Can I freeze the Banana Pecan Caramel Layer Cake?

Absolutely! You can freeze the unassembled layers of cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Let them thaw before assembling the cake with caramel sauce and pecans.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using.

Can I use salted butter instead of unsalted butter?

While unsalted butter is typically recommended so you can control the amount of salt in the recipe, salted butter can work in a pinch. Just be sure to omit the salt from the recipe if you choose salted butter.

Conclusion

This Banana Pecan Caramel Layer Cake is the perfect blend of flavors and textures that will impress everyone who tastes it. It’s simple to make, and yet it feels like a special dessert, whether for a holiday, a birthday, or just because you’re in the mood for something sweet. I love how the caramel sauce and crunchy pecans complement the softness of the banana layers, making it a memorable treat every time I bake it.