Hello, dear readers! Today, I am thrilled to share with you a delightful and decadent dessert that is sure to become a favorite in your household. Let’s dive into the world of Banana Pecan Caramel Layer Cake—a perfect blend of rich flavors and textures that will leave you craving more!
Introduction
The Banana Pecan Caramel Layer Cake is a true showstopper, combining the moistness of ripe bananas with the crunch of pecans, all wrapped up in a luscious caramel frosting. This cake is a celebration of classic Southern flavors, with a modern twist that makes it irresistible. Whether you’re a seasoned baker or a beginner, this recipe is designed to be approachable and rewarding.
I first encountered this delightful cake at a family gathering, and it quickly became a staple at our holiday celebrations. The combination of bananas and caramel is a match made in heaven, and the addition of pecans brings a delightful crunch that perfectly complements the creamy frosting. Let’s get started on making this unforgettable cake!
Ingredients
To prepare this comforting Banana Pecan Caramel Layer Cake, you’ll need:
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas (about 3 large bananas)
- 1 cup buttermilk
- 1 cup chopped pecans
F or the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup heavy cream
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (for garnish)
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How to Make Banana Pecan Caramel Layer Cake
Follow these steps to create your own delicious Banana Pecan Caramel Layer Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
- Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.
Helpful Tips
- Ensure your bananas are very ripe for the best flavor and texture.
- Toasting the pecans before adding them to the batter can enhance their flavor.
Cooking Tips
- Use a stand mixer for the frosting to achieve a smooth, creamy consistency.
- If you find the frosting too sweet, a pinch of salt can help balance the flavors.
Serving Suggestions
This cake pairs wonderfully with a cup of hot coffee or a scoop of vanilla ice cream. For a festive presentation, top with whole pecans and a drizzle of caramel sauce.
Nutritional Information
Nutritional Information (per serving)
- Calories: 600 kcal
- Carbohydrates: 80g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 15g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Trans Fat: 0.5g
- Cholesterol: 100mg
- Sodium: 300mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 60g
- Vitamin A: 800IU
- Vitamin C: 4mg
- Calcium: 100mg
- Iron: 2mg
This cake offers a delightful balance of flavors and textures while providing a rich source of potassium from the bananas and healthy fats from the pecans.
Storage and Leftovers
Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheat: To enjoy warm, microwave individual slices for about 10-15 seconds.
Frequently Asked Questions (FAQs)
- Can I use whole wheat flour instead of all-purpose flour? Yes, but it will alter the texture slightly, making it denser.
- What can I use instead of buttermilk? You can use a mixture of 1 cup milk and 1 tablespoon vinegar or lemon juice.
- Can I freeze the cake? Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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Conclusion
I hope you enjoy making and devouring this delicious Banana Pecan Caramel Layer Cake as much as I do. Don’t forget to share your experiences and any creative twists you add to the recipe. Happy baking!
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Banana Pecan Caramel Cake Recipe | Delicious Layers
Description
Hello, dear readers! Today, I am thrilled to share with you a delightful and decadent dessert that is sure to become a favorite in your household. Let’s dive into the world of Banana Pecan Caramel Layer Cake—a perfect blend of rich flavors and textures that will leave you craving more!
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas (about 3 large bananas)
- 1 cup buttermilk
- 1 cup chopped pecans
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup heavy cream
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
- Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.
Notes
- Ensure your bananas are very ripe for the best flavor and texture.
- Toasting the pecans before adding them to the batter can enhance their flavor.
