Description
Indulgent banana pecan caramel layer cake delivers southern comfort with rich, golden layers dripping with buttery caramel. Rich pecans and banana sweetness mingle in each luxurious bite that promises pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 3 cups (720 milliliters) all-purpose flour
- 1 1/2 cups (360 milliliters) mashed ripe bananas (about 3 large bananas)
- 1 cup (240 milliliters) buttermilk
- 1 cup (240 milliliters) chopped pecans
Sugars and Sweeteners:
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (220 grams) brown sugar, packed
- 3 large eggs
Baking and Seasoning Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Prepare the cake pans by greasing and dusting with flour, ensuring even coverage for easy cake removal.
- Sift together dry ingredients – flour, baking powder, baking soda, and salt – creating a uniform mixture that will contribute to a light, airy texture.
- Cream butter with granulated and brown sugars until the mixture becomes pale and fluffy, incorporating air for a tender crumb.
- Incorporate eggs individually, mixing thoroughly after each addition to maintain a smooth, homogeneous batter.
- Blend in vanilla extract and mashed bananas, which will infuse the cake with rich, natural sweetness and moisture.
- Alternate adding flour mixture and buttermilk to the batter, beginning and ending with dry ingredients to prevent overmixing and ensure an even consistency.
- Gently fold chopped pecans into the batter, distributing them evenly for a delightful crunch in every bite.
- Divide batter equally among three prepared cake pans, smoothing the surfaces to create level layers.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, monitoring for a golden brown color and checking doneness with a toothpick.
- Allow cakes to rest in pans for 10 minutes before transferring to wire racks to cool completely.
- Create caramel frosting by melting butter and combining with brown sugar and cream, bringing the mixture to a gentle boil while stirring constantly.
- Remove caramel base from heat and let it cool slightly before gradually incorporating powdered sugar and vanilla extract.
- Adjust frosting consistency by adding cream if needed, aiming for a smooth, spreadable texture.
- Construct the cake by placing the first layer on a serving plate and spreading a generous amount of caramel frosting.
- Repeat layering process with remaining cake layers, ensuring even frosting between each.
- Cover the entire cake with remaining caramel frosting, creating a uniform, glossy exterior.
- Embellish the cake’s surface with scattered chopped pecans for added visual appeal and textural contrast.
- Allow frosting to set briefly before serving to achieve optimal texture and presentation.
Notes
- Select ripe, soft bananas with brown spots for maximum sweetness and intense banana flavor in the cake.
- Toast pecans briefly in a dry skillet before chopping to enhance their nutty aroma and add deeper complexity to the cake’s texture.
- Ensure all ingredients are at room temperature for smoother batter mixing and more even cake texture, preventing potential lumps or uneven baking.
- Create a gluten-free version by substituting all-purpose flour with a reliable gluten-free flour blend and adding 1 teaspoon of xanthan gum for better structure.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg