Description
This Banana Pecan Caramel Cake is a moist and flavorful dessert combining ripe bananas, crunchy toasted pecans, and rich caramel sauce layered between tender cake layers. The cake is layered with a luscious buttercream frosting and drizzled with homemade caramel, making it a perfect treat for special occasions or any time you crave a deliciously indulgent cake.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon (optional)
Cake Batter
- 1 cup Unsalted butter, softened
- 1 1/2 cups Granulated sugar
- 2 Large eggs
- 4 Ripe bananas, mashed
- 1/2 cup Buttermilk (or regular milk)
- 1 tsp Vanilla extract
- 1 cup Chopped pecans, toasted
Caramel Sauce
- 1 cup Brown sugar, packed
- 1/2 cup Unsalted butter
- 1/4 cup Heavy cream
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Buttercream Frosting
- 1/2 cup Unsalted butter, softened
- 1 1/2 cups Powdered sugar
- 1 tsp Vanilla extract
- 2-3 tbsp Milk (to adjust consistency)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. Set this mixture aside for later use in the batter.
- Make the cake batter: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the mashed ripe bananas, buttermilk, and vanilla extract until well combined. Gradually add the dry ingredients and mix just until combined, being careful not to overmix. Finally, fold in the toasted chopped pecans evenly into the batter.
- Bake the cake: Divide the cake batter evenly between the two prepared pans. Smooth the tops with a spatula to ensure even baking. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Make the caramel sauce: In a medium saucepan over medium heat, combine the brown sugar, unsalted butter, and heavy cream. Stir constantly until the sugar dissolves and the mixture comes to a boil. Let it simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in vanilla extract and salt. Allow the caramel sauce to cool slightly before using.
- Make the frosting: In a medium bowl, beat the softened unsalted butter with powdered sugar and vanilla extract until smooth and creamy. Add milk one tablespoon at a time until the frosting reaches a smooth and spreadable consistency suitable for layering and decorating the cake.
- Assemble the cake: Place one cake layer on a serving plate. Drizzle a generous amount of the caramel sauce over the top, then spread a layer of buttercream frosting evenly over it. Add the second cake layer on top and repeat the caramel and frosting layering. Ensure even coverage for a beautiful presentation.
- Serve: Drizzle any remaining caramel sauce over the top of the frosted cake. Sprinkle with additional toasted pecans for garnish. Slice the cake and enjoy this decadent treat with friends and family.
Notes
- Use ripe bananas for the best sweetness and flavor in the cake.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-8 minutes until fragrant, stirring once.
- If buttermilk is not available, substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar for acidity.
- Adjust the milk quantity in the frosting to achieve desired thickness; less milk for piping, more for spreading.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
