Banana Caramel Pecan Layer Cake Recipe

Introduction

If you’re a fan of bananas, caramel, and pecans, then this Banana Caramel Pecan Layer Cake is a must-try recipe. This indulgent dessert combines the sweetness of ripe bananas, the richness of caramel, and the crunch of toasted pecans, all layered together in a moist and flavorful cake. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is sure to impress.

Ingredients

For the cake:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup buttermilk

For the caramel sauce:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon salt

For the frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup caramel sauce (reserved from above)
1 teaspoon vanilla extract

For the pecan topping:

1 cup pecans, chopped
2 tablespoons unsalted butter
2 tablespoons granulated sugar

Steps

Step 1: Prepare the caramel sauce

In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture starts to turn amber in color. This should take about 10 minutes.

Remove the saucepan from the heat and carefully pour in the heavy cream. Be cautious as it may splatter. Stir in the butter and salt until the sauce is smooth. Set aside 1/4 cup of the caramel sauce for the frosting, and let the remaining sauce cool.

Step 2: Make the cake

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the mashed bananas to the butter mixture, mixing well. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the prepared cake 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. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 3: Prepare the pecan topping

In a small skillet, melt the butter over medium heat. Add the chopped pecans and granulated sugar. Cook, stirring occasionally, until the pecans are toasted and coated in caramelized sugar. Remove from heat and let cool.

Step 4: Make the frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating well after each addition. Pour in the reserved 1/4 cup of caramel sauce and the vanilla extract. Beat until the frosting is smooth and fluffy.

Step 5: Assemble the cake

Place one cake layer on a serving plate. Spread a generous amount of caramel sauce on top. Add another cake layer and repeat the process. Finally, place the third cake layer on top.

Frost the entire cake with the caramel frosting, using a spatula to create a smooth finish. Sprinkle the pecan topping evenly over the frosting, gently pressing it into the sides of the cake.

Variations

While this Banana Caramel Pecan Layer Cake is delicious as is, you can also add your own twist to the recipe. Here are a few variations you can try:

Chocolate lovers can add a layer of chocolate ganache between the cake layers.
If you prefer a lighter frosting, you can substitute cream cheese frosting for the caramel frosting.
For an extra burst of flavor, you can add a sprinkle of cinnamon to the cake batter.

Tips

Here are some tips to ensure your Banana Caramel Pecan Layer Cake turns out perfectly:

Use ripe bananas for the best flavor. The riper the bananas, the sweeter they will be.
Make sure to properly measure your flour to avoid a dense cake. Spoon the flour into the measuring cup and level it off with a straight edge.
For a professional-looking finish, use a rotating cake turntable while frosting the cake.
If you don’t have buttermilk, you can make your own by combining 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Conclusion

The Banana Caramel Pecan Layer Cake is a show-stopping dessert that combines the classic flavors of bananas, caramel, and pecans. With its moist cake layers, creamy caramel frosting, and crunchy pecan topping, this cake is sure to impress your friends and family. Whether you’re celebrating a special occasion or simply want to indulge in a delicious treat, this recipe is a must-try. Enjoy!

FAQs

Q: Can I make this cake in advance?

A: Yes, you can make the cake layers in advance and store them in an airtight container at room temperature for up to two days. The caramel sauce, frosting, and pecan topping can also be prepared ahead of time. Assemble the cake just before serving for the best results.

Q: Can I use a different type of nut instead of pecans?

A: Absolutely! You can substitute pecans with walnuts, almonds, or any other nut of your choice. Just make sure to toast them before adding them to the topping for enhanced flavor.

Q: How should I store leftovers?

A: If you have any leftovers, store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Before serving, let the cake come to room temperature for about 30 minutes to allow the flavors to develop.