This Banana Pecan Caramel Layer Cake is the perfect blend of moist banana cake, crunchy pecans, and a luscious caramel filling. It’s a delightful treat for special occasions or simply when you crave a comforting dessert. This recipe offers a fantastic combination of flavors and textures, with each bite bursting with caramel sweetness and nutty richness.
Ingredients
For the Cake
- 3 ripe bananas, mashed
- 1 cup chopped pecans (plus extra for garnish)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup caramel sauce (plus extra for drizzling)
Quick Details
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8
- Calories: 530 per serving
Instructions
Step 1: Prep the Cake Pans
- Preheat the Oven: Set the oven to 350°F (175°C).
- Prepare Pans: Grease and flour two 9-inch round cake pans to ensure easy release.
Step 2: Mix Dry Ingredients
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Prepare the Batter
- Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mashed bananas until well combined.
Step 4: Combine Wet and Dry Ingredients
- Alternate Mixing: Gradually add the flour mixture to the banana mixture, alternating with buttermilk. Begin and end with the flour mixture. Fold in 1 cup of chopped pecans.
Step 5: Bake the Cakes
- Divide and Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely.
Step 6: Assemble and Decorate
- Layer with Caramel: Once the cakes are cool, spread a generous layer of caramel sauce between each layer and on top of the assembled cake.
- Drizzle and Garnish: Drizzle additional caramel sauce over the top and garnish with extra pecans.
Serving Suggestions
This Banana Pecan Caramel Layer Cake is best enjoyed slightly warm or at room temperature. For an extra indulgent touch, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 530 kcal |
| Total Fat | 24g |
| Carbohydrates | 74g |
| Protein | 6g |
Notes
- Bananas: Use ripe bananas with brown spots for the best flavor.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Caramel Sauce: Use homemade caramel for an extra layer of richness, or a high-quality store-bought option.
Frequently Asked Questions (FAQs)
1. Can I use other nuts instead of pecans?
Yes, walnuts work as a great alternative to pecans in this recipe. Adjust the quantity based on your preference.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance and store them in the fridge, then assemble with caramel sauce just before serving.
3. What can I use as a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk. Let it sit for 5 minutes before using.
Conclusion
This Banana Pecan Caramel Layer Cake is an indulgent dessert packed with banana flavor, crunch from pecans, and the sweetness of caramel. It’s easy to make yet looks and tastes like a gourmet treat. Perfect for family gatherings, birthdays, or any celebration, this cake will undoubtedly be the star of your dessert table!