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Delicious Banana Pecan Caramel Layer Cake with layers of banana and pecans
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Banana Pecan Caramel Layer Cake

An indulgent dessert combining the sweetness of ripe bananas and the crunch of toasted pecans, enveloped in a rich, creamy caramel frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Keyword: Banana Cake, Caramel Frosting, Indulgent Dessert, Layer Cake, Pecan Dessert
Servings: 12 servings
Calories: 300kcal

Ingredients

For the Cake Layers

  • 2 cups all-purpose flour Forms the base of your cake, providing a soft texture.
  • 1 teaspoon baking soda Essential for leavening.
  • 1/4 teaspoon salt Enhances the flavors.
  • 1/2 cup unsalted butter, softened Adds creaminess.
  • 1 cup granulated sugar Creates sweetness.
  • 2 large eggs Bind the ingredients together.
  • 1 teaspoon vanilla extract Infuses with warm flavor.
  • 1 cup mashed bananas (about 2 large bananas) Provides natural sweetness.
  • 1/2 cup sour cream Adds tenderness.
  • 1/2 cup chopped pecans Adds a delightful crunch.

For the Caramel Frosting

  • 1/2 cup unsalted butter Base of the frosting.
  • 1 cup packed light brown sugar Rich caramel-like sweetness.
  • 1/4 cup whole milk or cream Creates creamy texture.
  • 2 cups powdered sugar, sifted Sweetens and thickens.
  • 1 teaspoon vanilla extract Adds depth.
  • Pinch salt Balances sweetness.

For the Pecan Garnish

  • 1/2 cup chopped pecans, toasted Enhances flavor and crunch.

Instructions

Preparing the Cake Layers

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

Making the Caramel Frosting

  • In a saucepan, melt unsalted butter over medium heat.
  • Stir in brown sugar and milk or cream, bringing to a boil while stirring constantly.
  • Remove from heat and whisk in sifted powdered sugar until smooth.
  • Stir in vanilla extract and salt, allowing to cool slightly.

Assembling the Cake

  • Place one cake layer on a serving plate and spread a layer of caramel frosting over the top.
  • Place the second cake layer on top and frost the top and sides with remaining frosting.
  • Sprinkle toasted chopped pecans over the top.

Notes

Use ripe bananas for the best flavor. Toast pecans to enhance flavor. Chill frosting if too runny. Variations can include chocolate chips or walnuts.