Description
Indulge in a delightful Banana Pecan Caramel Layer Cake that combines ripe bananas, crunchy pecans, and luscious caramel for a nostalgic treat.
Ingredients
Scale
- 2–3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pecans, chopped
- 1 cup sugar (for caramel sauce)
- 6 tablespoons unsalted butter (for caramel sauce)
- 1/2 cup heavy cream (for caramel sauce)
- Pinch of salt (for caramel sauce)
- Additional pecans for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, followed by the vanilla extract and mashed bananas.
- Sift together the flour, baking powder, baking soda, and salt in another bowl.
- Add the dry mix to the wet ingredients, mixing just until combined.
- Fold in the chopped pecans.
- Pour the batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- For the caramel sauce, heat sugar in a saucepan over medium heat, stirring until melted and amber in color.
- Stir in the butter, then drizzle in the heavy cream, stirring until smooth. Add a pinch of salt.
Notes
Use very ripe bananas for optimal sweetness. Let the cake layers cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cake, banana cake, caramel cake, pecan cake, dessert recipe