Banana Pecan Caramel Layer Cake

Banana Pecan Caramel Layer Cake

Banana Pecan Caramel Layer Cake is a delightful dessert that combines the rich flavors of ripe bananas with the crunch of toasted pecans, all enveloped in a velvety caramel frosting. This cake is not just a treat; it’s a comforting slice of nostalgia that can bring joy to anyone who bites into its moist layers. Whether you’re celebrating a special occasion or simply want to indulge in something sweet, this recipe is perfect for you. With a straightforward step-by-step method, even novice bakers will find success with this crowd-pleaser.

Why You’ll Love This Recipe

This Banana Pecan Caramel Layer Cake is a testament to the ease of baking with minimal ingredients while delivering maximum flavor. The prep is quick, and the baking time is just long enough for you to savor the aroma wafting through your kitchen. Imagine the joy of gathering with family or friends to enjoy this rich, comforting dessert. It’s a cake that evokes fond memories and creates new ones, making it fantastic for celebrations or cozy gatherings at home.

Ingredients

• 2 cups all-purpose flour: The foundation of our cake, providing a comforting texture.
• 1 teaspoon baking soda: This ingredient ensures that your cake rises beautifully.
• 1/4 teaspoon salt: A pinch of salt balances the sweetness perfectly.
• 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake.
• 1 cup granulated sugar: Sweetness that harmonizes with all the other flavors.
• 2 large eggs: Provides structure and moisture to the cake.
• 1 teaspoon vanilla extract: Infuses the cake with a warm, aromatic flavor.
• 1 cup mashed bananas (about 2 large bananas): The star ingredient, contributing natural sweetness and moistness.
• 1/2 cup sour cream: Ensures a tender crumb, adding richness.
• 1/2 cup chopped pecans: Adds a delightful crunch and nuttiness.

For the Caramel Frosting:

• 1/2 cup unsalted butter: The base for our luscious frosting.
• 1 cup packed light brown sugar: Brings a deep, rich flavor that makes the frosting irresistible.
• 1/4 cup whole milk or cream: Provides creaminess to the frosting.
• 2 cups powdered sugar, sifted: To sweeten and thicken our frosting.
• 1 teaspoon vanilla extract: Elevates the flavor of the frosting.
• Pinch of salt: Enhances the sweetness of the caramel.

For the Pecan Garnish:

• 1/2 cup chopped pecans, toasted: A crunchy topping for an extra layer of flavor.

Step-by-Step Directions

Preparing the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake layers release easily from the pans.

2. In a medium bowl, whisk together flour, baking soda, and salt. This dry mixture is essential for proper cake structure and flavor balance.

3. In a large bowl, cream the softened butter and sugar until light and fluffy. This step introduces air into the batter, giving the cake its tender crumb. Beat in eggs, one at a time, and then stir in the vanilla extract.

4. Add the mashed bananas and sour cream. Mix until well combined, yielding a lovely, thick batter.

5. Gradually add the flour mixture to the wet ingredients. Mix only until just combined. Over-mixing can lead to a dense cake. Carefully fold in the chopped pecans for added texture.

6. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.

8. Cool the cakes in pans for 10 minutes, then carefully remove them from the pans and cool completely on wire racks.

Making the Caramel Frosting

1. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and milk or cream. Bring the mixture to a boil, stirring constantly to prevent burning.

2. Remove from heat and gradually whisk in the sifted powdered sugar. This creates a smooth frosting. Stir in the vanilla extract and a pinch of salt for enhanced flavor.

3. Let the frosting cool until thickened before using it to frost your cooled cake layers.

Assembling the Cake

1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of caramel frosting over the top, allowing it to drizzle slightly over the edges.

2. Place the second cake layer on top and frost the top and sides with the remaining caramel frosting.

3. Sprinkle the toasted chopped pecans over the top for garnish, adding both a rich flavor and a lovely visual.

Tips & Tricks

• For an extra burst of flavor, consider adding a few chocolate chips to the batter or a hint of cinnamon for warmth.
• If you want to make this cake ahead of time, bake the layers and allow them to cool completely. Wrap them tightly in plastic wrap and store them in the refrigerator or freezer until you are ready to frost.
• To achieve the perfect fluffiness, make sure your butter is room temperature and cream it thoroughly with sugar.

Serving Suggestions & Pairings

This decadent cake is perfect for any occasion – from birthday parties to holiday gatherings and casual afternoon teas. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. A hot cup of coffee or a glass of cold milk pairs beautifully with the rich flavors of the cake.

Nutritional Information

This Banana Pecan Caramel Layer Cake makes about 12 servings. Each slice is approximately 350 calories, with 17 grams of fat, 50 grams of carbohydrates, and 5 grams of protein. Remember that moderation is key in enjoying desserts, and pairing it with a nutritious meal balances your indulgence.

Storing Tips & Variations

Store any leftover cake in an airtight container at room temperature for up to two days. If you’d like to keep it longer, keep it in the refrigerator, and it should last up to a week. For freezing, wrap the un-frosted layers tightly in plastic wrap. They can be stored in the freezer for up to three months. Variations include adding different nuts, such as walnuts, or swapping the bananas for applesauce for a different flavor profile.

Conclusion

There’s nothing quite like homemade Banana Pecan Caramel Layer Cake to lift your spirits and satisfy your sweet tooth. It’s a recipe worth trying, inviting you to create joyous memories in the kitchen. So grab those ripe bananas and start baking! We encourage you to share your own experiences with this delightful recipe and let us know how it turned out for you.

FAQs

1. Can I use frozen bananas?
   Yes, frozen bananas work well as long as they are thawed and excess moisture is removed.

2. How can I make this cake gluten-free?
   Substitute all-purpose flour with a gluten-free flour blend that can be used in baking.

3. Can I substitute the butter in the frosting?
   You may use coconut oil or vegan butter for a dairy-free version of the frosting.

4. How can I make the cake more moist?
   Adding a little more sour cream or some applesauce can enhance the moistness of your cake.

5. What other toppings can I use?
   Try drizzling melted chocolate, adding caramel drizzle, or sprinkling sea salt on top for a unique touch.

Print Recipe

Banana Pecan Caramel Layer Cake

A delightful dessert combining the rich flavors of ripe bananas with toasted pecans and enveloped in velvety caramel frosting.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: Banana Cake, Caramel Frosting, Comfort Desserts, Layer Cake, Pecan Cake

Servings: 12 servings

Calories: 350kcal

Ingredients

For the Cake

• 2 cups all-purpose flour The foundation of our cake, providing a comforting texture.
• 1 teaspoon baking soda Ensures that your cake rises beautifully.
• 1/4 teaspoon salt Balances the sweetness perfectly.
• 1/2 cup unsalted butter, softened Adds richness and moisture to the cake.
• 1 cup granulated sugar Harmonizes with all the other flavors.
• 2 large eggs Provides structure and moisture.
• 1 teaspoon vanilla extract Infuses the cake with a warm flavor.
• 1 cup mashed bananas (about 2 large bananas) The star ingredient for natural sweetness.
• 1/2 cup sour cream Ensures a tender crumb.
• 1/2 cup chopped pecans Adds crunch and nuttiness.

For the Caramel Frosting

• 1/2 cup unsalted butter The base for the luscious frosting.
• 1 cup packed light brown sugar Brings deep, rich flavor.
• 1/4 cup whole milk or cream Provides creaminess.
• 2 cups powdered sugar, sifted To sweeten and thicken the frosting.
• 1 teaspoon vanilla extract Elevates the frosting flavor.
• pinch salt Enhances the sweetness of the caramel.

For the Pecan Garnish

• 1/2 cup chopped pecans, toasted A crunchy topping for extra flavor.

Instructions

Preparing the Cake

• Preheat the 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 the softened butter and sugar until light and fluffy.
• Beat in eggs, one at a time, and stir in the vanilla extract.
• Add mashed bananas and sour cream. Mix until well combined.
• Gradually add the flour mixture to the wet ingredients. Mix only until just combined.
• Fold in the chopped pecans.
• Divide the batter evenly between the prepared cake pans.
• Bake for 25-30 minutes or until a toothpick inserted comes out clean.
• Cool the cakes in pans for 10 minutes, then remove from pans and cool on wire racks.

Making the Caramel Frosting

• In a saucepan, melt the butter over medium heat.
• Stir in the brown sugar and milk or cream. Bring to a boil, stirring constantly.
• Remove from heat and whisk in sifted powdered sugar, vanilla extract, and a pinch of salt.
• Let the frosting cool until thickened.

Assembling the Cake

• Once the cakes are cool, place one layer on a serving plate.
• Spread a layer of caramel frosting over the top.
• Place the second cake layer on top and frost the top and sides.
• Sprinkle toasted chopped pecans over the top for garnish.

Notes

For an extra burst of flavor, consider adding chocolate chips or a hint of cinnamon. For better texture, ensure the butter is room temperature.