Banana Pecan Caramel Cake

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Description:

This Banana Pecan Caramel Cake is a moist, flavorful dessert packed with the sweetness of ripe bananas, the crunch of toasted pecans, and the rich, buttery goodness of caramel. Each layer is generously filled with caramel sauce and topped with a smooth cream cheese frosting for a decadent treat. Perfect for any occasion, this cake is sure to satisfy your sweet cravings!

Ingredients (Quantities):

For the Cake:

  • All-purpose flour: 2 ½ cups
  • Baking powder: 1 ½ teaspoons
  • Baking soda: ½ teaspoon
  • Salt: ½ teaspoon
  • Cinnamon: 1 teaspoon
  • Mashed ripe bananas: 1 ½ cups (about 3-4 bananas)
  • Granulated sugar: 1 cup
  • Brown sugar: ½ cup, packed
  • Unsalted butter: ½ cup, softened
  • Eggs: 3 large
  • Vanilla extract: 2 teaspoons
  • Buttermilk: ¾ cup
  • Toasted pecans: 1 cup, chopped

For the Caramel Sauce:

  • Granulated sugar: 1 cup
  • Unsalted butter: 6 tablespoons
  • Heavy cream: ½ cup
  • Salt: ½ teaspoon

For the Cream Cheese Frosting:

  • Cream cheese: 8 oz, softened
  • Unsalted butter: 4 tablespoons, softened
  • Powdered sugar: 2 cups
  • Vanilla extract: 1 teaspoon

Optional Ingredients:

  • Extra pecans: for garnish
  • Sliced bananas: for garnish

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  • Add mashed bananas and mix until combined.
  • Gradually add the flour mixture and buttermilk, alternating and beginning and ending with the flour. Fold in the toasted pecans.
  • Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in the pans for 10 minutes, then remove and let cool completely on wire racks.

2. Make the Caramel Sauce:

  • In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
  • Add the butter and stir until melted. Carefully add the heavy cream (it will bubble), and whisk until smooth. Stir in salt.
  • Remove from heat and let it cool to room temperature.

3. Prepare the Cream Cheese Frosting:

  • In a large bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until smooth and creamy.

4. Assemble the Cake:

  • Place one layer of cake on a serving plate. Drizzle caramel sauce on top, then spread a layer of cream cheese frosting. Place the second layer on top and repeat.
  • Frost the sides of the cake with the remaining frosting. Drizzle caramel sauce over the top and allow it to run down the sides. Garnish with extra pecans and sliced bananas if desired.

Tips for Success:

  • Room Temperature Ingredients: Use room temperature butter, cream cheese, and eggs for a smoother batter and frosting.
  • Perfect Caramel: Be careful with the caramel as it heats; stir constantly and don’t let it burn.
  • Chill Before Serving: For clean slices, chill the cake slightly before cutting.

Recommendations:

  • Storage: Store in the refrigerator for up to 4 days. Bring to room temperature before serving.
  • Serving Suggestion: Pair with a scoop of vanilla ice cream or whipped cream for added indulgence.

Nutrition (per slice, estimated):

  • Calories: 520
  • Protein: 6g
  • Fat: 28g
  • Carbohydrates: 64g
  • Fiber: 2g
  • Sugars: 44g
  • Sodium: 320mg

This Banana Pecan Caramel Cake combines layers of sweet and nutty flavors with a buttery caramel drizzle that makes every bite unforgettable!

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