This Banana Pecan Caramel Cake is a decadent combination of moist banana cake, toasted pecans, and luscious caramel frosting. Perfect for birthdays, celebrations, or simply indulging your sweet tooth, this recipe strikes the perfect balance between nutty, fruity, and sweet flavors. Each bite is a slice of heaven that will have everyone coming back for more.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
For Topping (Optional):
- Additional chopped pecans
- Drizzle of caramel sauce
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- 9-inch round cake pans (2)
- Parchment paper
- Saucepan
- Offset spatula
Instructions
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Gently fold in the chopped pecans.
2. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- 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 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Caramel Frosting:
- In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2–3 minutes, until the sugar dissolves.
- Add the heavy cream and bring the mixture to a gentle boil, then remove from heat and stir in the vanilla extract.
- Let the mixture cool slightly, then beat in the powdered sugar until smooth and creamy.
4. Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of caramel frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
5. Add Toppings:
- Sprinkle chopped pecans over the cake and drizzle with caramel sauce if desired.
Tips
- Use overripe bananas for maximum flavor and sweetness.
- If the caramel frosting thickens too much while assembling, microwave it for 10 seconds to soften.
- Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
This Banana Pecan Caramel Cake is a show-stopping dessert with layers of indulgent flavor. The moist banana cake pairs beautifully with the nutty crunch of pecans and the luxurious caramel frosting. Perfect for any special occasion or simply when you want to treat yourself, this cake is sure to be a favorite. Enjoy every delicious bite!
Banana Pecan Caramel Cake Recipe | Irresistibly Delicious Layers!
Dive into the irresistible layers of this Banana Pecan Caramel Cake! Moist banana cake, crunchy pecans, and rich caramel frosting make this a dessert dream come true.
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- 9-inch round cake pans (2)
- Parchment paper
- Saucepan
- Offset spatula
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas about 2 large bananas
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- For the Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
- For Topping Optional:
- Additional chopped pecans
- Drizzle of caramel sauce
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Gently fold in the chopped pecans.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- 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 10 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Frosting:
- In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2–3 minutes, until the sugar dissolves.
- Add the heavy cream and bring the mixture to a gentle boil, then remove from heat and stir in the vanilla extract.
- Let the mixture cool slightly, then beat in the powdered sugar until smooth and creamy.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of caramel frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
- Add Toppings:
- Sprinkle chopped pecans over the cake and drizzle with caramel sauce if desired.
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