Elevate your dessert game with the ultimate Banana Pecan Caramel Layer Cake – a symphony of flavors designed to delight your taste buds! Perfect for special occasions or a luxurious weekend treat, this cake combines the moistness of ripe bananas with the crunch of pecans and the sweetness of caramel. Experience a dessert that is as delightful to look at as it is to eat, with a recipe that ensures each layer contributes to a perfect blend of textures and tastes.
Benefits
This Banana Pecan Caramel Layer Cake isn’t just a treat for the senses; it’s also packed with benefits. Bananas provide essential vitamins and minerals, such as potassium and vitamin C, supporting heart health and immune function. Pecans add a rich source of antioxidants and healthy fats, crucial for brain health. Combined, these ingredients offer a dessert that is as nutritious as it is delicious.
Ingredients and Directions
Ingredients
Fo r the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
F or the Filling:
- 1 cup caramel sauce
- 2 ripe bananas, sliced
For the Frosting:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
For the Topping:
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- Banana slices, for garnish
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, mashed bananas, and vanilla. Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Fold in chopped pecans.
- Divide batter between prepared pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until light and fluffy.
- To assemble, place one cake layer on a plate, top with banana slices, and spread with half of the caramel sauce. Repeat with second cake layer, caramel, and banana slices. Top with final cake layer.
- Frost top and sides of cake with buttercream. Drizzle with caramel sauce and garnish with pecans and banana slices before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Assembly Time: 20 minutes | Total Time: 1 hour 20 minutes
Kcal: 560 per serving | Servings: 12
Notes
Nutritional Information (per serving)
- Calories: 560 kcal
- Carbohydrates: 75 g
- Protein: 6 g
- Fat: 28 g
- Saturated Fat: 12 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 80 mg
- Sodium: 200 mg
- Potassium: 200 mg
- Fiber: 3 g
- Sugar: 45 g
- Vitamin A: 15% DV
- Vitamin C: 10% DV
- Calcium: 6% DV
- Iron: 8% DV
Serving Suggestions
- For a lighter version, substitute the all-purpose flour with whole wheat flour and use low-fat buttercream.
- This cake pairs wonderfully with a scoop of vanilla or cinnamon ice cream.
Conclusion
The Banana Pecan Caramel Layer Cake is more than just a dessert; it’s a celebration of flavors and textures that come together to create a memorable culinary experience. Whether you’re celebrating a special occasion or simply indulging in a well-deserved treat, this cake promises satisfaction in every bite. With its rich flavors and healthful ingredients, it’s a cake that you can enjoy without too much guilt.
FAQs
Q1: Can I make this cake gluten-free?
A1: Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend.
Q2: How can I store leftovers?
A2: Store the cake in an airtight container in the refrigerator for up to 3 days.
Q3: Can I prepare parts of this cake ahead of time?
A3: Yes, the cake layers and caramel sauce can be prepared a day in advance.
Q4: Is there a substitute for pecans?
A4: Walnuts or almonds make great substitutes if pecans aren’t available.
Banana Pecan Caramel Cake: A Delicious Treat
Description
Elevate your dessert game with the ultimate Banana Pecan Caramel Layer Cake – a symphony of flavors designed to delight your taste buds! Perfect for special occasions or a luxurious weekend treat, this cake combines the moistness of ripe bananas with the crunch of pecans and the sweetness of caramel. Experience a dessert that is as delightful to look at as it is to eat, with a recipe that ensures each layer contributes to a perfect blend of textures and tastes.
Ingredients
Fo r the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans
F or the Filling:
- 1 cup caramel sauce
- 2 ripe bananas, sliced
For the Frosting:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
For the Topping:
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- Banana slices, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, mashed bananas, and vanilla. Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Fold in chopped pecans.
- Divide batter between prepared pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until light and fluffy.
- To assemble, place one cake layer on a plate, top with banana slices, and spread with half of the caramel sauce. Repeat with second cake layer, caramel, and banana slices. Top with final cake layer.
- Frost top and sides of cake with buttercream. Drizzle with caramel sauce and garnish with pecans and banana slices before serving.
Notes
- For a lighter version, substitute the all-purpose flour with whole wheat flour and use low-fat buttercream.
- This cake pairs wonderfully with a scoop of vanilla or cinnamon ice cream.
During assembly, recipe lists 3 cake layers but step 1 says use only (2) 8” rounds.. Is this recipe for 2 or 3 layers of 8” rounds??
Please advise if there should be 3 pans used as recipe only states 2 pans but there are 3 cake layers.