Description
Banana Pecan Caramel Layer Cake
Indulge in the delicious fusion of ripe bananas, crunchy pecans, and rich caramel with this Banana Pecan Caramel Layer Cake. A true showstopper for special occasions, this cake features moist banana layers with a caramel buttercream and pecan garnish. Perfect for impressing family and friends, it brings comfort and elegance in each bite.
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ cup unsalted butter, room temperature
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 cup mashed ripe bananas
1 tsp vanilla extract
½ cup buttermilk
1 cup chopped pecans
1 cup caramel sauce (store-bought or homemade)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well. Add mashed bananas and vanilla.
5. Gradually add dry ingredients, alternating with buttermilk. Mix until just combined.
6. Fold in chopped pecans. Divide batter evenly between pans.
7. Bake for 25-30 mins. Cool completely.
8. Spread caramel sauce on one layer, stack the second, and drizzle with caramel.
Prep Time: 25 mins
Kcal: 450 per slice
Step-by-Step Guide
Follow these detailed instructions for a flawless cake. First, ensure your bananas are very ripe with brown spots for maximum sweetness and moisture. Cream the butter and sugars for a full 3-4 minutes until pale and fluffy; this incorporates air for a lighter crumb. When adding the dry ingredients and buttermilk, begin and end with the dry mixture, mixing on low speed until just combined to avoid a tough cake. Toast the pecans in a dry skillet for 5-7 minutes before chopping and folding in to enhance their flavor. For assembly, let the cake layers cool completely. Before stacking, use a serrated knife to level the tops if they have domed. Apply a thin “crumb coat” of caramel sauce to the first layer, chill for 15 minutes, then add the second layer and finish with your final drizzle.
Serving Suggestions
Serve each slice at room temperature to allow the caramel to soften. Accompany with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a decorative touch, garnish individual plates with a few extra toasted pecan halves and a light dusting of cinnamon. This cake pairs wonderfully with strong coffee or a dessert wine like Muscat.
How-to Summary
In summary, this cake involves creaming butter and sugars, mixing in wet ingredients, alternating dry ingredients with buttermilk, and folding in toasted pecans. Bake two layers at 350°F for 25-30 minutes. Once cooled, assemble with caramel sauce between the layers and on top.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, the unfrosted layers can be baked, wrapped tightly in plastic wrap, and frozen for up to a month. Thaw overnight before assembling.
What can I use instead of buttermilk? Make a quick substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.
How do I prevent my caramel from making the cake soggy? Ensure the cake layers are completely cool. Using a thicker, homemade caramel or a store-bought dessert topping sauce (not ice cream syrup) will also help.
Can I omit the nuts? Absolutely. Simply leave out the pecans. The cake will still be deliciously moist from the bananas.
How should I store the finished cake? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but let slices come to room temperature before serving for the best texture.
Common Mistakes to Avoid
Avoid overmixing the batter after adding the flour, as this develops gluten and leads to a dense cake. Do not use under-ripe bananas, as they lack the necessary sweetness and moisture. Ensure your butter is truly at room temperature for proper creaming. Finally, do not assemble the cake with warm layers, as this will cause the caramel to melt and soak in unevenly.
Conclusion
This Banana Pecan Caramel Layer Cake is a celebration of classic, comforting flavors elevated into an impressive dessert. By following the detailed guide and tips provided, you can avoid common pitfalls and create a stunning, moist cake that perfectly balances sweet banana, rich caramel, and crunchy pecans. It’s a guaranteed crowd-pleaser that brings a touch of elegance to any table.