Banana Pecan Caramel Layer Cake
A delicious and comforting dessert layered with creamy caramel frosting and crunchy pecans, perfect for any occasion.
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.