Banana Pecan Caramel Layer Cake

Why Make This Recipe

Banana Pecan Caramel Layer Cake is a delightful dessert that combines the rich flavors of ripe bananas and roasted pecans with a sweet and gooey caramel sauce. This cake is perfect for celebrations or even just a sweet treat any day of the week. The layers create a stunning presentation, making it a great choice for special occasions. Plus, it is sure to impress your family and friends with its moist texture and delicious flavor.

How to Make Banana Pecan Caramel Layer Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 ripe bananas, mashed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chopped pecans
• 1 cup caramel sauce

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Beat in the mashed bananas, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Mix in the flour mixture alternately with buttermilk until combined.
6. Fold in the chopped pecans.
7. Pour the batter equally into the prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
10. Once cooled, layer the cakes with caramel sauce between them and drizzle caramel on top. Garnish with additional pecans if desired.

How to Serve Banana Pecan Caramel Layer Cake

Serve the Banana Pecan Caramel Layer Cake at room temperature. You can slice it and serve it on plates with an extra drizzle of caramel or alongside a scoop of vanilla ice cream. A cup of coffee or tea pairs wonderfully with this cake for an afternoon snack or dessert.

How to Store Banana Pecan Caramel Layer Cake

To keep the cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to bring it back to room temperature before serving for the best taste and texture.

Tips to Make Banana Pecan Caramel Layer Cake

• Make sure your butter is at room temperature for easier creaming with the sugar.
• Use very ripe bananas for the best flavor. The more spots on the bananas, the sweeter they’ll be!
• You can toast the pecans before adding them for a richer nutty flavor.
• Allow the cakes to cool completely before layering to avoid melting the caramel sauce.

Variation

You can add chocolate chips to the batter for a chocolatey twist or replace the pecans with walnuts if you prefer. Another variation is to use cream cheese frosting instead of caramel sauce for a tangy contrast.

FAQs

Can I use frozen bananas?
Yes, you can use frozen bananas. Just make sure to thaw and drain any excess moisture before mashing.

Can I make this cake ahead of time?
Absolutely! You can bake the cakes in advance and freeze them. Just wrap them well and store them in the freezer for up to a month.

Is it necessary to use buttermilk?
Buttermilk adds moisture and a slight tang to the cake. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for about five minutes before using.

Banana Pecan Caramel Layer Cake

A delightful dessert combining ripe bananas, roasted pecans, and gooey caramel, perfect for celebrations and sweet treats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Calories 400 kcal

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened Should be at room temperature
• 2 cups sugar
• 4 ripe bananas, mashed Use very ripe bananas for best flavor
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk Can substitute with regular milk mixed with lemon juice or vinegar
• 1 cup chopped pecans Toasted for richer flavor if desired

For assembly

• 1 cup caramel sauce

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, cream the butter and sugar until light and fluffy.
• Beat in the mashed bananas, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Mix in the flour mixture alternately with buttermilk until combined.
• Fold in the chopped pecans.

Baking

• Pour the batter equally into the prepared pans.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Assembly

• Once cooled, layer the cakes with caramel sauce between them and drizzle caramel on top.
• Garnish with additional pecans if desired.

Notes

Store the cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. Bring back to room temperature before serving for the best taste and texture.

Keyword Banana Cake, Caramel Cake, Celebration Cake, Layer Cake, Pecan Cake