BANANA PECAN CARAMEL LAYER CAKE

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Here’s a recipe for Banana Pecan Caramel Layer Cake that will delight anyone who loves the rich flavors of caramel, bananas, and pecans:

Banana Pecan Caramel Layer Cake

Ingredients

For the Banana Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ¾ cup buttermilk
For the Pecan Filling:
  • 1 cup chopped pecans, toasted
  • ½ cup light brown sugar
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • Pinch of salt
For the Caramel Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • ½ cup caramel sauce (store-bought or homemade)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2-3 tbsp heavy cream (as needed)
For Garnish (optional):
  • Whole pecans
  • Drizzle of caramel sauce

Instructions

1. Make the Cake Layers:
  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
  4. Beat in the eggs one at a time, then add the vanilla extract. Mix in the mashed bananas.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
  6. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Pecan Filling:
  1. In a small saucepan over medium heat, combine the brown sugar, heavy cream, butter, and salt. Cook until the sugar dissolves and the mixture thickens slightly (about 3-4 minutes).
  2. Remove from heat and stir in the toasted pecans. Let cool before using.
3. Make the Caramel Frosting:
  1. In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, mixing until well combined.
  2. Add the caramel sauce, vanilla, and salt. Beat until fluffy. If needed, add heavy cream 1 tablespoon at a time to reach a spreadable consistency.
4. Assemble the Cake:
  1. Place the first cake layer on a serving plate. Spread a layer of the pecan filling on top. Repeat with the second layer and filling.
  2. Top with the third cake layer. Frost the entire cake with the caramel frosting.
  3. Decorate with whole pecans and drizzle caramel sauce over the top for an elegant finish.

Tips for Success:

  • Ensure the cakes are fully cooled before assembling to prevent the frosting from melting.
  • Toasting the pecans enhances their flavor—don’t skip this step!
  • Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Enjoy this luscious and decadent cake at your next gathering!

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