Description
Irresistible banana pecan caramel layer cake extravaganza delivers a symphony of sweet, nutty flavors that dance across your palate. Rich layers of moist banana cake, caramel drizzle, and crunchy pecans create a dessert masterpiece you won’t forget.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 1/2 cups (340 grams) mashed bananas (very ripe)
- 3 eggs
- 1 1/2 cups (360 milliliters) vegetable oil
Dry Ingredients:
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (300 grams) granulated sugar
Flavor and Topping Ingredients:
- 1 1/2 teaspoons pure vanilla extract
- Chopped pecans (to taste)
- 1 1/4 cups (250 grams) sugar (for caramel sauce)
- 1/4 cup (60 milliliters) water
- 1 cup (240 milliliters) full-fat coconut milk or heavy cream
- 1 tablespoon butter (vegan or regular)
- 2 cups (400 grams) granulated sugar (for buttercream)
- 1 1/2 cups (340 grams) salted butter, softened
- 2 teaspoons vanilla extract
- 3–4 tablespoons caramel sauce
Instructions
- Prepare the oven environment by heating to 350F (175C), ensuring an optimal baking temperature for the cake.
- Carefully line cake pans with parchment paper, lightly spraying sides to prevent potential sticking during baking.
- Meticulously sift together flour, cinnamon, baking soda, baking powder, and salt onto a clean surface, creating a uniform dry mixture.
- Utilize a stand mixer to blend eggs, oil, sugar, and vanilla until achieving a smooth, consistent texture. Incorporate mashed bananas, mixing thoroughly.
- Gradually introduce dry ingredients into the wet mixture, stirring gently until fully integrated. Gently fold chopped pecans throughout the batter, distributing evenly.
- Distribute batter among prepared pans, ensuring equal volume. Bake for 40-45 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cakes to rest in pans for 5 minutes, then carefully transfer to cooling racks, permitting complete temperature reduction.
- Create caramel sauce by heating sugar and water over medium heat until achieving a rich golden color. Whisk in coconut milk and butter, blending until smooth and glossy.
- Prepare buttercream by warming egg whites and sugar over boiling water, whisking continuously until reaching 160F. Remove from heat, whip to stiff peaks. Gradually incorporate softened butter until fluffy. Blend in vanilla extract and caramel sauce until perfectly smooth.
- Level cake layers by trimming tops. Stack layers, generously spreading buttercream and caramel sauce between each tier.
- Refrigerate assembled cake to set, then artfully drizzle additional caramel sauce over the top for a stunning final presentation.
Notes
- Banana Selection Choose ripe, spotty bananas with deep brown spots for maximum natural sweetness and intense banana flavor.
- Pecan Toasting Lightly toast pecans in a dry skillet before chopping to enhance their nutty, rich flavor and create a deeper, more complex taste profile.
- Caramel Precision Watch caramel sauce carefully during cooking to prevent burning, using a light-colored pan helps monitor color changes and ensures perfect golden hue.
- Dairy-Free Adaptation Substitute dairy butter with coconut oil or vegan butter, and use coconut milk or almond milk to create a completely plant-based version of this decadent cake.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 520 kcal
- Sugar: 48 g
- Sodium: 190 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg