Banana Pecan Caramel Layer Cake

Banana Pecan Caramel Layer Cake

Banana Pecan Caramel Layer Cake is a delicious, comforting dessert that’s perfect for any occasion. This delightful cake, layered with creamy caramel frosting and adorned with crunchy pecans, will not only satisfy your sweet tooth but also bring joy to family gatherings, birthday celebrations, or a cozy evening at home. Its rich banana flavor, combined with the nuttiness of pecans and the luscious caramel, makes this treat extremely enticing. If you’re looking for a recipe that’s both simple and indulgent, this step-by-step guide will have you baking like a pro in no time!

Why You’ll Love This Recipe

You’ll fall head over heels for this Banana Pecan Caramel Layer Cake for several reasons. First and foremost, the ingredients are common and easy to find, making this an accessible recipe for bakers at all levels. The prep time is minimal, and the baking process requires just a few straightforward steps, making it an excellent choice for those who are short on time but still want to whip up a showstopper.

Moreover, its warm, inviting flavors are sure to impress friends and family alike. Whether you’re hosting a brunch or celebrating a special occasion, this cake is a guaranteed crowd-pleaser. Plus, the combination of fresh bananas and toasted pecans offers a delightful texture contrast that adds to the sensory experience of each bite.

Ingredients

• 2 cups all-purpose flour – The backbone of your cake, providing a tender crumb.
• 1 teaspoon baking soda – This will create the lift in your cake, ensuring it bakes to perfection.
• 1/4 teaspoon salt – A pinch to enhance the sweet flavors and balance the overall taste.
• 1/2 cup unsalted butter, softened – Rich and creamy, this adds both moisture and flavor.
• 1 cup granulated sugar – For that sweet touch that pairs beautifully with bananas.
• 2 large eggs – These bind the ingredients together and contribute to the cake’s fluffiness.
• 1 teaspoon vanilla extract – An aromatic addition that rounds out the flavor.
• 1 cup mashed bananas (about 2 large bananas) – Sweet and fruity, the star ingredient that defines this cake.
• 1/2 cup sour cream – Imparts moisture and adds a slight tang for balance.
• 1/2 cup chopped pecans – For that delightful crunch and nutty flavor.

For the Caramel Frosting:

• 1/2 cup unsalted butter – Essential for richness in the frosting.
• 1 cup packed light brown sugar – This gives the frosting its deep caramel flavor.
• 1/4 cup whole milk or cream – Creaminess that helps achieve the perfect frosting consistency.
• 2 cups powdered sugar, sifted – To sweeten and thicken the frosting.
• 1 teaspoon vanilla extract – For a touch of warmth.
• Pinch of salt – To enhance sweetness.

For the Pecan Garnish:

• 1/2 cup chopped pecans, toasted – A final touch that adds texture and flavor.

Step-by-Step Directions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for easy cake release.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.

3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This process is crucial for incorporating air into the batter.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the fragrant vanilla extract. Each addition ensures a well-blended mixture.

5. Combine Wet Ingredients: Next, mix in the mashed bananas and sour cream until completely combined, adding moisture and flavor to the batter.

6. Blend Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Avoid over-mixing to keep your cake tender. Fold in the chopped pecans for added crunch.

7. Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly during this time!

8. Cool the Cakes: Once baked, let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

For the Caramel Frosting:

1. Melt Butter and Combine: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and milk or cream. Bring to a gentle boil while stirring constantly, then remove from heat.

2. Add Powdered Sugar: Gradually whisk in the powdered sugar until the mixture is smooth. Stir in the vanilla extract and salt for flavor.

3. Cool the Frosting: Let the frosting cool until it thickens, which will make it easier to spread.

To Assemble:

1. Layer the Cake: Place one cake layer on a serving plate and spread a generous layer of caramel frosting over the top.

2. Add Second Layer: Carefully position the second cake layer on top and frost the top and sides with the remaining caramel frosting. Use a spatula or knife for even coverage.

3. Garnish: Sprinkle the toasted chopped pecans over the top for a beautiful finish and added nutty flavor.

Tips & Tricks

• Banana Ripeness: Use overripe bananas for the best flavor. Their natural sweetness will elevate your cake.
• Room Temperature Ingredients: For optimal results, ensure the butter, eggs, and sour cream are at room temperature before mixing. This helps the batter come together smoothly.
• Pecans: Toast the pecans in a dry skillet for a few minutes to enhance their flavor. Keep an eye on them to prevent burning!

Serving Suggestions & Pairings

Banana Pecan Caramel Layer Cake is versatile and can be served in various settings. It makes an excellent centerpiece for birthday parties, holiday feasts, or Sunday brunch. Pair it with a scoop of vanilla ice cream for an indulgent treat or serve it with a cup of freshly brewed coffee to balance the sweetness.

Consider drizzling a bit of extra caramel sauce over individual slices for added decadence! It also pairs beautifully with whipped cream or a dollop of Greek yogurt for a refreshing contrast.

Nutritional Information

This delightful treat contains approximately 500 calories per slice, with variations depending on serving size and portion control. It’s essential to treat yourself mindfully and enjoy every delicious bite while considering balanced dietary habits.

The cake offers carbohydrates from the bananas and flour, healthy fats from the pecans, and a touch of protein from the eggs and sour cream, making it a well-rounded indulgence when enjoyed in moderation.

Storing Tips & Variations

To store your Banana Pecan Caramel Layer Cake, keep it covered at room temperature for up to three days. If you wish to prolong its freshness, refrigerate it for up to a week. For best results, allow the cake to come to room temperature before serving.

You can also freeze the cake! Wrap each layer tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months. Thaw in the refrigerator before serving.

For variations, consider substituting walnuts for pecans or adding spices like cinnamon or nutmeg for an extra depth of flavor. You could also blend in chocolate chips for a delightful twist!

Conclusion

Banana Pecan Caramel Layer Cake is a must-try recipe that captures nostalgic flavors in every bite. Its delightful combination of moist banana cake, rich caramel frosting, and crunchy pecans is sure to be a hit with friends and family alike. So roll up your sleeves and give this recipe a go—you won’t regret it! Don’t forget to share your baking experience and any personal touches you made along the way in the comments!

FAQs

1. Can I use frozen bananas for this recipe?
Yes! Thawed frozen bananas can provide the same moisture and sweetness as fresh bananas. Just ensure they’re well mashed before adding them to the batter.

2. How do I know when my cake is done baking?
A toothpick inserted in the center of the cake should come out clean or with a few crumbs attached, not wet batter.

3. What other nuts can I use instead of pecans?
Walnuts or almonds can be excellent alternatives that provide similar textures and flavors.

4. Can I make this cake in advance?
Absolutely! You can bake the cake layers in advance and store them in the fridge for up to a week or freeze them for longer storage.

5. Can I add a different type of frosting?
Certainly! Cream cheese frosting or chocolate ganache can be delightful alternatives if you wish to switch things up. Enjoy experimenting!

Print Recipe

Banana Pecan Caramel Layer Cake

A delicious and comforting dessert layered with creamy caramel frosting and crunchy pecans, perfect for any occasion.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Cake, Dessert

Cuisine: American

Keyword: Banana Cake, Caramel Frosting, comfort food, Layer Cake, Pecan Cake

Servings: 12 servings

Calories: 500kcal

Ingredients

For the Cake

• 2 cups all-purpose flour The backbone of your cake, providing a tender crumb.
• 1 teaspoon baking soda This will create the lift in your cake.
• 1/4 teaspoon salt Enhances sweet flavors and balances the overall taste.
• 1/2 cup unsalted butter, softened Adds moisture and flavor.
• 1 cup granulated sugar For sweetness.
• 2 large eggs Bind ingredients and contribute to fluffiness.
• 1 teaspoon vanilla extract Rounds out the flavor.
• 1 cup mashed bananas (about 2 large bananas) Defines this cake's flavor.
• 1/2 cup sour cream Adds moisture and a slightly tangy balance.
• 1/2 cup chopped pecans Adds crunch and nutty flavor.

For the Caramel Frosting

• 1/2 cup unsalted butter Essential for richness.
• 1 cup packed light brown sugar Gives a deep caramel flavor.
• 1/4 cup whole milk or cream Helps achieve frosting consistency.
• 2 cups powdered sugar, sifted To sweeten and thicken the frosting.
• 1 teaspoon vanilla extract For added flavor.
• pinch salt Enhances sweetness.

For the Pecan Garnish

• 1/2 cup chopped pecans, toasted Adds texture and flavor.

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mixing

• In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
• In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, followed by the vanilla extract.
• Mix in the mashed bananas and sour cream until completely combined.
• Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Fold in the chopped pecans.
• Pour the batter evenly into the prepared cake pans.

Baking and Cooling

• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

Making the Caramel Frosting

• In a saucepan, melt the butter over medium heat. Stir in the brown sugar and milk or cream.
• Bring to a gentle boil while stirring constantly, then remove from heat.
• Gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract and salt.
• Let the frosting cool until it thickens.

Assembling the Cake

• Place one cake layer on a serving plate and spread a generous layer of caramel frosting over the top.
• Position the second cake layer on top and frost the top and sides with the remaining frosting.
• Sprinkle the toasted chopped pecans over the top.

Notes

Use overripe bananas for the best flavor and ensure ingredients are at room temperature before mixing. Toast pecans in a dry skillet for enhanced flavor.