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Banana Pecan Caramel Cake

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This cake combines the natural sweetness of ripe bananas with the crunch of pecans and the richness of caramel frosting. It’s perfect for special occasions or a delightful treat anytime.

Ingredients

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For the Cake:

  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1½ 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 the flour, baking powder, baking soda, and salt. Set aside.
    • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract and mashed bananas until well combined.
    • Gradually add the flour mixture to the banana mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
    • Fold in the chopped pecans.
  • Bake the Cake:
    • Divide the batter evenly among the prepared pans and 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.
    • Allow the frosting to set before serving.

Notes

  • Ensure your bananas are fully ripe for the best flavor.
  • Toasting the pecans before adding them to the batter can enhance their flavor.
  • Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Find it online: https://recipe.newsvks.com/banana-pecan-caramel-cake/