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