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Banana Pecan Caramel Layer Cake

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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:

  1. 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.
  1. Mix Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
See also  Sugar Free, No Bake Strawberry Cheesecake

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!

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