Description
This Banana Pecan Caramel Cake is a decadent dessert that combines the richness of bananas, the crunch of toasted pecans, and a luscious homemade caramel sauce. A true crowd-pleaser for any occasion!
Ingredients
Scale
For the cake:
- 2 1/2 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon (optional)
- 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)
For the caramel sauce:
- 1 cup Brown sugar (packed)
- 1/2 cup Unsalted butter
- 1/4 cup Heavy cream
- 1 tsp Vanilla extract
- 1/4 tsp Salt
For the frosting:
- 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.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- Make the cake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, buttermilk, and vanilla extract. Gradually add the dry ingredients and mix until just combined. Fold in the toasted chopped pecans.
- Bake the cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. 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 10 minutes, then transfer them to a wire rack to cool completely.
- Make the caramel sauce: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the sugar is dissolved and the mixture begins to boil. Let it cook for about 3-4 minutes, stirring occasionally. Remove from heat, stir in the vanilla extract and salt, and let the sauce cool slightly.
- Make the frosting: In a medium bowl, beat together the softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add milk one tablespoon at a time until the frosting reaches your desired consistency (smooth and spreadable).
- Assemble the cake: Place one cake layer on a serving plate. Drizzle a generous amount of the caramel sauce over the top, then frost with a layer of buttercream frosting. Place the second cake layer on top and repeat the process, adding more caramel sauce and frosting.
- Serve: Drizzle any remaining caramel sauce over the top of the frosted cake and sprinkle with additional toasted pecans. Slice and enjoy!
Notes
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the frosting.
- If you want a more intense caramel flavor, you can make the caramel sauce ahead of time and refrigerate it. Reheat slightly before drizzling over the cake.
- Toasting the pecans before adding them to the cake enhances their flavor and adds extra crunch.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 40g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg