Banana Pecan Caramel Layer Cake
A delightful dessert combining ripe bananas, roasted pecans, and gooey caramel, perfect for celebrations and sweet treats.
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.