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Decadent Caramel Banana Pecan Cake

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  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Description

This indulgent caramel banana pecan cake is a showstopper dessert! Moist banana cake layers are filled with creamy caramel frosting, topped with a rich caramel drizzle, and finished with crunchy toasted pecans. Perfect for special occasions or whenever you’re craving something sweet and luxurious!

Ingredients

For the Banana Cake:

  • 2 1/2 cups (315g) all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 cup (115g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 1/2 cup (100g) brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups (340g) mashed ripe bananas (about 3-4 bananas)

  • 1/2 cup (120ml) buttermilk (or substitute with 1/2 cup milk + 1 1/2 teaspoons lemon juice)

For the Caramel Frosting:

  • 1/2 cup (115g) unsalted butter

  • 1 cup (200g) brown sugar

  • 1/4 cup (60ml) heavy cream

  • 1/2 teaspoon salt

  • 2 cups (250g) powdered sugar

  • 1 teaspoon vanilla extract

For the Topping:

  • 1/2 cup (120ml) caramel sauce (store-bought or homemade)

  • 1 cup (100g) toasted pecans, chopped

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

  2. Make the Banana Cake:
    In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
    In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Mix in the mashed bananas.
    Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.

  3. Bake the Cake:
    Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  4. Make the Caramel Frosting:
    In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly. Remove from heat and let cool slightly.
    Gradually whisk in the powdered sugar and vanilla extract until smooth and creamy.

  5. Assemble the Cake:
    Place one cake layer on a serving plate. Spread a layer of caramel frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

  6. Add Toppings:
    Drizzle caramel sauce over the top of the cake and sprinkle with toasted pecans.

Notes

  • For a nut-free version, omit the pecans or substitute with crushed pretzels for a sweet-and-salty twist.

  • Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

  • Toast the pecans by baking them at 350°F (175°C) for 5-7 minutes, or until fragrant.

Find it online: https://newsvks.com/decadent-caramel-banana-pecan-cake/