Welcome to our delicious Banana Pecan Caramel Layer Cake recipe! If you’re a fan of moist, flavorful banana cakes combined with rich caramel frosting and crunchy pecans, this is the cake for you. Whether you’re making it for a special occasion or just a sweet treat for yourself, this cake will impress every bite. Let’s get started on creating a dessert that’s both indulgent and unforgettable!
Introduction
The Banana Pecan Caramel Layer Cake is a delightful blend of comforting banana flavors, nutty pecans, and a luscious caramel frosting. This cake brings together everything we love about baking – moist texture, rich taste, and a beautiful presentation. It’s perfect for family gatherings, holiday dinners, or even a birthday party. The combination of caramel and banana creates a unique harmony of flavors that will have everyone coming back for more.
As a personal note, I’ve made this cake countless times for special occasions, and it always receives rave reviews. The pecans add a lovely crunch, while the caramel frosting is simply irresistible. It’s a cake that looks as good as it tastes!
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
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)
Optional Substitutions: If you’re allergic to nuts or prefer a different flavor, feel free to omit the pecans or substitute them with walnuts. For a dairy-free version, you can use vegan butter and coconut milk instead of heavy cream.
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.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the banana mixture, alternating with the buttermilk. Begin and end with the flour mixture, and 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, stirring constantly until it comes to a boil. Remove from heat and let it cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add more cream until the desired consistency is reached.
Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of caramel frosting over the top. Repeat with the second and third layers, then frost the sides of the cake. Garnish with chopped pecans. Let the frosting set before serving.
Helpful Tips
- Ripe Bananas: Make sure your bananas are fully ripe for the best flavor. The riper they are, the sweeter and more flavorful your cake will be.
- Room Temperature Ingredients: Use room temperature butter, eggs, and buttermilk for a smoother batter and even baking.
Cooking Tips
- Even Cake Layers: To ensure your cake layers are even, use a kitchen scale to measure the batter for each pan. This will help them bake uniformly.
- Frosting Consistency: If your caramel frosting is too runny, let it cool a little longer before frosting the cake. If it’s too thick, add a little more cream to loosen it up.
Serving Suggestions
This cake is quite rich, so it pairs perfectly with a cup of hot coffee or tea. You can also serve it with a scoop of vanilla ice cream to balance out the sweetness of the caramel frosting. For an elegant touch, drizzle some extra caramel sauce over the top of each slice.
Nutritional Information
Nutritional Information (per serving)
Calories: 650
Carbohydrates: 85g
Protein: 6g
Fat: 32g
Saturated Fat: 15g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 10g
Trans Fat: 0.5g
Cholesterol: 100mg
Sodium: 300mg
Potassium: 350mg
Fiber: 2g
Sugar: 60g
Vitamin A: 800 IU
Vitamin C: 2mg
Calcium: 150mg
Iron: 2mg
This cake provides a good source of potassium from the bananas and pecans, and while it’s an indulgent treat, you can enjoy it in moderation as part of a balanced diet.
Storage and Leftovers
- Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 4-5 days.
- Reheat: To enjoy the cake as if it were freshly baked, microwave individual slices for 10-15 seconds. This will soften the cake and make the caramel frosting gooey again.
You can also freeze the cake layers (without frosting) for up to 3 months. Simply thaw them at room temperature and frost when ready to serve.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in the freezer. Frost the cake the day you plan to serve it for the best results.
Can I substitute the pecans?
If you’re not a fan of pecans or have a nut allergy, you can use walnuts or leave the nuts out entirely. The cake will still be delicious!
Why is my frosting too thick?
If the caramel frosting is too thick, add a little more cream, one tablespoon at a time, until it reaches the desired consistency.
Related Recipes
Looking for more delicious dessert ideas? Check out these recipes:
Conclusion
This Banana Pecan Caramel Layer Cake is a crowd-pleaser and a must-try for anyone who loves a rich and flavorful dessert. Whether you’re celebrating a special occasion or just want to bake something comforting and delicious, this cake is sure to impress. Don’t forget to share your experience in the comments below or let us know if you have any fun twists on this recipe. Happy baking!
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Banana Pecan Caramel Cake Recipe | Easy Layer Cake
Description
Welcome to our delicious Banana Pecan Caramel Layer Cake recipe! If you’re a fan of moist, flavorful banana cakes combined with rich caramel frosting and crunchy pecans, this is the cake for you. Whether you’re making it for a special occasion or just a sweet treat for yourself, this cake will impress every bite. Let’s get started on creating a dessert that’s both indulgent and unforgettable!
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.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the banana mixture, alternating with the buttermilk. Begin and end with the flour mixture, and 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, stirring constantly until it comes to a boil. Remove from heat and let it cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add more cream until the desired consistency is reached.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of caramel frosting over the top. Repeat with the second and third layers, then frost the sides of the cake. Garnish with chopped pecans. Let the frosting set before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Ripe Bananas: Make sure your bananas are fully ripe for the best flavor. The riper they are, the sweeter and more flavorful your cake will be.
- Room Temperature Ingredients: Use room temperature butter, eggs, and buttermilk for a smoother batter and even baking.
