Banana Pecan Caramel Layer Cake 🍌🍰
This decadent Banana Pecan Caramel Layer Cake is packed with rich banana flavor, crunchy pecans, and sweet caramel sauce. Perfect for special occasions or as a comforting dessert!
Ingredients:
- 3 ripe bananas, mashed
- 1 cup chopped pecans, plus extra for garnish
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup caramel sauce, plus extra for drizzling
Directions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans, ensuring the sides and bottoms are well-coated.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and mashed bananas until well incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the banana mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
- Fold in the 1 cup of chopped pecans.
- Bake the Cakes:
- Divide the batter evenly between the two prepared cake pans.
- 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 about 10 minutes before turning them out onto wire racks to cool completely.
- Assemble the Cake:
- Once the cakes have cooled, spread a layer of caramel sauce on top of one of the cakes.
- Place the second cake on top and generously spread more caramel sauce over the top. Drizzle extra caramel over the cake for added sweetness.
- Garnish with additional chopped pecans on top.
Tips:
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
- Pecans: For added flavor, toast the pecans before folding them into the batter. This will enhance their nutty taste.
- Caramel Sauce: You can use store-bought caramel sauce, but homemade caramel can take this cake to the next level.
- Storing the Cake: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
FAQs:
1. Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead. Just wrap them tightly in plastic wrap and store them at room temperature. Assemble with caramel sauce before serving.
2. Can I use walnuts instead of pecans?
Absolutely! Walnuts work just as well and provide a similar crunch and flavor.
3. How do I store the leftover cake?
Store the cake in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. You can also freeze the cake for up to 2 months.
4. Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute to keep the consistency right.
Enjoy this indulgent cake with a cup of tea or coffee for the ultimate sweet treat!