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Delicious Banana Pecan Caramel Layer Cake with rich textures and flavors
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Banana Pecan Caramel Layer Cake

A decadent dessert intertwining ripe bananas, toasted pecans, and luscious caramel frosting, perfect for any celebration.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Banana Cake, Caramel Frosting, Dessert Recipe, Layer Cake, Pecan Cake
Servings: 8 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2 cups all-purpose flour The foundation for a fluffy cake.
  • 1 teaspoon baking soda To provide that lovely rise.
  • 1/4 teaspoon salt Enhances the flavors.
  • 1/2 cup unsalted butter, softened Adds creaminess and richness.
  • 1 cup granulated sugar Sweetness that balances the flavors.
  • 2 large eggs For binding and moisture.
  • 1 teaspoon vanilla extract Imparts a fragrant aroma.
  • 1 cup mashed bananas (about 2 large bananas) Juicy and naturally sweet.
  • 1/2 cup sour cream For extra moisture and tang.
  • 1/2 cup chopped pecans Crunchy bits that enrich flavor and texture.

For the Caramel Frosting

  • 1/2 cup unsalted butter Essential for luscious frosting.
  • 1 cup packed light brown sugar Adds depth and sweetness.
  • 1/4 cup whole milk or cream Ensures creaminess.
  • 2 cups powdered sugar, sifted For the perfect frosting consistency.
  • 1 teaspoon vanilla extract Elevates the flavor.
  • pinch salt Enhances sweetness and balances flavor.

For the Pecan Garnish

  • 1/2 cup chopped pecans, toasted For that crunchy topping.

Instructions

Baking the Cake

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • Mix in the mashed bananas and sour cream until combined and smooth.
  • Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  • Gently fold in the chopped pecans.
  • Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes. Remove from pans and cool completely on wire racks.

Making the Caramel Frosting

  • In a saucepan, melt the unsalted butter over medium heat.
  • Stir in the brown sugar and milk or cream, bringing the mixture to a boil while stirring constantly.
  • Remove from heat and whisk in the sifted powdered sugar until smooth. Stir in the vanilla extract and a pinch of salt.
  • Allow the frosting to 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.
  • Carefully place 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

Always use ripe bananas for the best flavor. If frosting is too thick, add milk; if too thin, add more powdered sugar. Allow the cake to cool completely before frosting.