Description
This Banana Pecan Caramel Cake is a moist and flavorful dessert that combines ripe bananas, toasted pecans, and a rich homemade caramel sauce layered with creamy buttercream frosting. Perfect for celebrations or a special treat, this cake brings together warm spices and luscious textures in every bite.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon (optional)
Cake Ingredients
- 1 cup Unsalted butter (softened)
- 1 1/2 cups Granulated sugar
- 2 Large eggs
- 4 Ripe bananas (mashed)
- 1/2 cup Buttermilk (or regular milk)
- 1 tsp Vanilla extract
- 1 cup Chopped pecans (toasted)
Caramel Sauce
- 1 cup Brown sugar (packed)
- 1/2 cup Unsalted butter
- 1/4 cup Heavy cream
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Buttercream Frosting
- 1/2 cup Unsalted butter (softened)
- 1 1/2 cups Powdered sugar
- 1 tsp Vanilla extract
- 2-3 tbsp Milk (to adjust consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon until well combined. Set aside for later use.
- Cream Butter and Sugar, Add Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the mashed ripe bananas, buttermilk, and vanilla extract until well blended.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing. Gently fold in the toasted chopped pecans, distributing them evenly throughout the batter.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Sauce: In a medium saucepan over medium heat, combine brown sugar, unsalted butter, and heavy cream. Stir constantly until the sugar dissolves and the mixture begins to boil. Continue cooking for 3-4 minutes, stirring occasionally. Remove from heat, then stir in vanilla extract and salt. Let the sauce cool slightly to thicken.
- Prepare the Buttercream Frosting: In a separate medium bowl, beat softened butter, powdered sugar, and vanilla extract together until smooth and creamy. Add milk one tablespoon at a time until you reach a smooth and spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Generously drizzle with caramel sauce, then spread a layer of buttercream frosting over the top. Add the second cake layer and repeat with caramel sauce and frosting. Drizzle any remaining caramel sauce over the top and sprinkle with additional toasted pecans for garnish. Slice and serve.
Notes
- Make sure to use ripe bananas for the best flavor and moistness in the cake.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes, stirring occasionally, until fragrant.
- Adjust the amount of milk in the buttercream frosting to get your preferred consistency.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
