Heavenly Banana Pecan Caramel Layer Cake Recipe That Dazzles

Whipping up a delectable banana pecan caramel layer cake can transport you to a world of pure dessert bliss.

Sweet memories of grandma’s kitchen drift through the air as layers of moist banana cake promise pure indulgence.

Caramel ribbons weave between tender cake layers, creating a symphony of flavor that dances across your palate.

Nutty pecans add a delightful crunch, contrasting beautifully with the silky smooth caramel.

Carefully selected ingredients blend harmoniously, ensuring each bite tells a delicious story.

Rich, decadent, and utterly irresistible, this cake beckons you to slice into its golden-brown perfection.

Prepare to be enchanted by a dessert that celebrates comfort and culinary creativity.

Banana Pecan Caramel Layer Cake: What Makes It Irresistible

• Tackle Any Skill Level: Perfect for bakers ranging from beginners to seasoned pros, this recipe offers clear steps that guide you smoothly through cake creation.
• Crowd-Pleasing Flavor Fusion: Combining sweet bananas, crunchy pecans, and rich caramel creates a dessert that delights taste buds and sparks conversation at gatherings.
• Versatile Celebration Dessert: Ideal for birthdays, family reunions, potlucks, or weekend treat moments, this cake transforms ordinary days into special occasions with its impressive layers and decadent taste.
• Customize with Ease: Swap nuts, adjust caramel intensity, or modify decorations to match personal preferences, making this recipe wonderfully adaptable for different palates and events.

Key Ingredients for Banana Pecan Caramel Layer Cake

• All-Purpose Flour: A fundamental dry ingredient that provides structure to the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Provides richness and moisture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vanilla Extract: Adds a warm, classic flavor to the cake.

• Ripe Bananas: Bring natural sweetness and moisture to the cake.
• Buttermilk: Adds tanginess and helps create a soft, tender crumb.
• Pecans: Provide a nutty crunch and additional flavor to the cake layers.

• Caramel Sauce: Creates a rich, sweet layer between the cake components.

How to Bake Banana Pecan Caramel Layer Cake

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F (175C). Grab your cake pans and give them a quick spray with cooking oil, then dust with a light coating of flour to prevent sticking.

Step 2: Create the Dry Mixture

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 3: Cream Butter and Sugar

Using an electric mixer, beat butter and sugar until the mixture becomes light, fluffy, and looks like soft clouds.

Step 4: Add Eggs and Vanilla

Crack eggs into the butter mixture one at a time, beating well after each addition. Pour in vanilla extract and mix until combined.

Step 5: Incorporate Bananas

Mash ripe bananas until smooth, then stir them into the butter mixture until evenly distributed.

Step 6: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Start and end with the dry ingredients to ensure a smooth, well-blended batter.

Step 7: Fold in Pecans

Gently fold chopped pecans into the batter, making sure they’re evenly spread throughout.

Step 8: Prepare for Baking

Divide the batter equally among the three prepared cake pans, spreading it smoothly.

Step 9: Bake the Cake

Place pans in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Step 10: Cool the Cakes

Let the cakes rest in their pans for 10 minutes. Then carefully turn them out onto wire racks to cool completely before frosting or decorating.

Pro Tips for Moist Banana Pecan Caramel Layer Cake

• Master Banana Ripeness: Choose overripe bananas with dark brown spots for maximum sweetness and deeper flavor intensity.
• Prevent Pecan Sinking: Lightly coat chopped pecans in flour before folding into batter to prevent them from dropping to cake bottom during baking.
• Buttermilk Substitution: No buttermilk? Mix regular milk with a tablespoon of white vinegar or lemon juice and let stand for 5 minutes to create a perfect buttermilk alternative.
• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smoother batter and more even cake texture.
• Cool Completely Before Frosting: Wait until cake layers are totally cool to prevent caramel frosting from melting and sliding off layers.

Delicious Variations of Banana Pecan Caramel Layer Cake

• Gluten-Free Banana Pecan Delight: Swap wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder and ensure all ingredients are certified gluten-free.
• Vegan Banana Caramel Creation: Replace eggs with flax eggs, use plant-based butter, and substitute buttermilk with almond milk. Add vegan caramel sauce made from coconut milk and brown sugar.
• Chocolate Banana Pecan Remix: Incorporate cocoa powder into the cake batter for a rich chocolate flavor. Drizzle dark chocolate ganache between layers instead of traditional caramel sauce.
• Low-Sugar Banana Nutty Option: Use monk fruit sweetener or stevia instead of sugar. Replace caramel with a sugar-free alternative made from sugar-free syrup and cream.

Best Pairings for Banana Pecan Caramel Layer Cake

• Pair with Velvety Caramel Coffee: Rich, smooth coffee with caramel notes perfectly complements the cake's sweet layers and enhances the nutty pecan undertones.
• Serve with Vanilla Bean Ice Cream: Creamy, cold vanilla ice cream provides a luxurious contrast to the warm cake, balancing its rich banana and caramel flavors.
• Complement with Spiced Rum Cocktail: A well-crafted rum cocktail with hints of cinnamon and nutmeg creates a delightful harmony with the cake's deep, sweet profile.
• Match with Salted Caramel Latte: The blend of salt, caramel, and espresso intensifies the cake's complex flavor landscape, offering a sophisticated tasting experience.

How to Store Banana Pecan Caramel Layer Cake

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Wrap each layer separately with plastic wrap to maintain moisture and prevent drying out.
• Carefully wrap the entire assembled cake in two layers of plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Wrap individual cake slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for quick single-serving treats.
• Bring refrigerated cake to room temperature for 30 minutes.

FAQs About Banana Pecan Caramel Layer Cake

• How do I prevent my cake from being dry?

Use ripe, overripe bananas with dark spots, which provide more moisture and natural sweetness. Don’t overmix the batter, and check the cake a few minutes before the recommended baking time to ensure it doesn’t overbake.

• Can I use a different type of nut?

Absolutely! While pecans add a rich, buttery flavor, you can substitute with walnuts or almonds. Just chop them to a similar size for consistent texture throughout the cake.

• Why is buttermilk important in this recipe?

Buttermilk helps create a tender, soft crumb by breaking down gluten proteins. Its slight acidity also activates the baking soda, helping the cake rise and become lighter.

Banana Pecan Caramel Layer Cake Recipe

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4.8 from 23 reviews

• Total Time: 45-50 minutes
• Yield: 8 1x

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Description

Delectable banana pecan caramel layer cake promises pure dessert bliss with rich caramel undertones and nutty pecan crunch. Sweet layers meld together, creating an irresistible Southern-inspired masterpiece you’ll crave from first delightful bite.

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Ingredients

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Main Ingredients:

• 3 ripe bananas, mashed
• 1 cup chopped pecans
• 2 cups all-purpose flour

Cake Base Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and preparing three 9-inch round cake pans with gentle greasing and flour dusting.
2. Combine flour, leavening agents, and seasoning in a medium mixing vessel, whisking thoroughly to distribute ingredients evenly.
3. Utilize a large mixing bowl to cream butter and sugar until the mixture transforms into a light, airy consistency with enhanced volume.
4. Incorporate eggs individually, ensuring complete integration after each addition, then infuse vanilla extract for aromatic depth.
5. Introduce mashed bananas, blending smoothly to create a uniform, moisture-rich base.
6. Alternate adding dry ingredient mixture and buttermilk to the banana blend, initiating and concluding with dry ingredients to maintain optimal batter structure.
7. Gently fold chopped pecans throughout the batter, distributing nutty fragments for balanced texture.
8. Partition batter meticulously across prepared cake pans, ensuring equal volume distribution.
9. Position pans in preheated oven and bake for 25-30 minutes, monitoring doneness through a clean toothpick test in the cake’s center.
10. Allow cakes to rest in pans for 10 minutes to stabilize, then carefully transfer to wire cooling racks for complete temperature reduction.

Notes

• Toast pecans beforehand to enhance their nutty flavor and add a deeper, richer taste to the cake.
• Use overripe bananas for maximum sweetness and moisture in the cake layers.
• Consider replacing buttermilk with Greek yogurt for a tangier, lighter texture if desired.
• Gluten-free option: Swap all-purpose flour with a 1:1 gluten-free baking blend to make the cake suitable for those with gluten sensitivities.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 352
• Sugar: 19 g
• Sodium: 184 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.3 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 45 mg