Banana Pecan Caramel Layer Cake
Introduction
Banana Pecan Caramel Layer Cake is a delightful dessert that combines moist banana cake with crunchy pecans and rich caramel. This cake is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or just a treat for yourself. With its layers of caramel filling and frosting, this cake is sure to impress everyone.
Why Make This Recipe
This recipe is a great choice because it blends flavors that many people love. The bananas add natural sweetness, while the pecans provide a nice texture. The homemade caramel filling and frosting make this cake special and elevate it from a regular banana cake. It’s also a fantastic way to use ripe bananas before they go bad.
How to Make Banana Pecan Caramel Layer Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
- 1/2 cup buttermilk
- 3/4 cup chopped pecans, toasted
- 1 cup granulated sugar (for caramel filling)
- 1/4 cup water (for caramel filling)
- 1/2 cup heavy cream (for caramel filling)
- 2 tablespoons unsalted butter (for caramel filling)
- 1/4 teaspoon salt (for caramel filling)
- 1/2 cup unsalted butter, softened (for caramel frosting)
- 1 cup brown sugar, packed (for caramel frosting)
- 1/3 cup heavy cream (for caramel frosting)
- 2 cups powdered sugar (for caramel frosting)
- 1 teaspoon vanilla extract (for caramel frosting)
- Pinch of salt (for caramel frosting)
- 1/4 cup chopped pecans, toasted (for garnish)
- Caramel sauce drizzle (optional, for garnish)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, then mix in the vanilla and mashed bananas.
- Alternate adding the dry ingredients and buttermilk to the banana mixture, mixing until just combined. Fold in the toasted pecans.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the caramel filling, mix granulated sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then let it boil without stirring until it turns amber (about 10-12 minutes).
- Remove from heat and carefully whisk in the heavy cream, butter, and salt until smooth. Let it cool slightly.
- For the caramel frosting, beat the butter and brown sugar together. Then add cream, powdered sugar, vanilla, and a pinch of salt, mixing until creamy.
- To assemble, place one layer of cake on a serving platter. Spread the caramel filling on top, then add the second layer. Frost the top and sides with caramel frosting. Garnish with chopped pecans and an optional caramel sauce drizzle.
How to Serve Banana Pecan Caramel Layer Cake
Serve this delicious cake at room temperature. You can slice it and enjoy it as is, or add some extra caramel sauce on each piece for a sweeter touch. Pair it with a scoop of vanilla ice cream for a delightful dessert experience.
How to Store Banana Pecan Caramel Layer Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving.
Tips to Make Banana Pecan Caramel Layer Cake
- Use very ripe bananas for the best flavor and moisture.
- Toast the pecans beforehand to enhance their flavor.
- Be careful when making the caramel; it gets very hot.
- Allow the cake layers to cool completely before frosting to prevent melting.
Variation
You can add chocolate chips into the cake batter for extra sweetness and flavor. Alternatively, you can swap pecans with walnuts if you prefer a different type of nut.
FAQs
1. Can I make the cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in the refrigerator until you are ready to assemble.
2. Is there a substitute for buttermilk?
You can make a substitute for buttermilk by mixing regular milk with a teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
3. Can I freeze this cake?
Yes, you can freeze the cake for up to three months. Wrap it well in plastic wrap and then aluminum foil before freezing. Thaw it in the refrigerator before serving.
