Description
This Banana Pecan Caramel Cake is a moist, flavorful dessert combining ripe bananas, toasted pecans, and a rich caramel sauce. Topped with creamy buttercream frosting and a drizzle of homemade caramel, it’s a perfect treat for any occasion that delights with a balance of sweetness and nutty crunch.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon (optional)
Cake Ingredients
- 1 cup Unsalted butter (softened)
- 1 1/2 cups Granulated sugar
- 2 Large eggs
- 4 Ripe bananas (mashed)
- 1/2 cup Buttermilk (or regular milk)
- 1 tsp Vanilla extract
- 1 cup Chopped pecans (toasted)
Caramel Sauce Ingredients
- 1 cup Brown sugar (packed)
- 1/2 cup Unsalted butter
- 1/4 cup Heavy cream
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Buttercream Frosting Ingredients
- 1/2 cup Unsalted butter (softened)
- 1 1/2 cups Powdered sugar
- 1 tsp Vanilla extract
- 2-3 tbsp Milk (to adjust consistency)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Set this mixture aside for later mixing.
- Make the cake batter: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the texture is light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the mashed ripe bananas, buttermilk, and vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter. Fold in the toasted chopped pecans evenly.
- Bake the cake: Divide the batter evenly between the two prepared cake pans. Smooth the batter tops with a spatula for even baking. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the caramel sauce: In a medium saucepan over medium heat, combine packed brown sugar, unsalted butter, and heavy cream. Stir constantly until the sugar dissolves and the mixture begins to boil. Allow it to cook for an additional 3-4 minutes while stirring occasionally to develop a smooth sauce. Remove from heat, then stir in vanilla extract and salt. Let the sauce cool slightly to thicken before using.
- Make the frosting: In a medium bowl, beat together softened unsalted butter, powdered sugar, and vanilla extract until the frosting is smooth and creamy. Add milk one tablespoon at a time, adjusting the consistency to be smooth and spreadable but not runny.
- Assemble the cake: Place one cooled cake layer on a serving plate. Drizzle a generous amount of caramel sauce over the top. Spread a layer of the buttercream frosting evenly on the caramel. Carefully place the second cake layer on top and repeat by drizzling caramel sauce and then frosting on top.
- Serve: Drizzle any remaining caramel sauce over the fully frosted cake and sprinkle with additional toasted pecans for garnish. Slice and enjoy this rich, moist banana pecan caramel cake.
Notes
- For more intense banana flavor, use very ripe bananas with brown spots.
- To toast pecans, place them in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant.
- If buttermilk is unavailable, substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Adjust the milk in frosting to achieve preferred spreading consistency.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
