This Banana Pecan Caramel Layer Cake combines rich banana flavors, nutty pecans, and a decadent caramel frosting to create a dessert that will impress at any occasion.

Whether for a family dinner or a special celebration, this cake is sure to be a hit!

Ingredients

For the cake:

3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 ½ cups mashed ripe bananas (about 3 large bananas)
1 cup buttermilk
1 cup chopped pecans

For the caramel frosting:

1 cup unsalted butter
2 cups packed light brown sugar
½ cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped pecans (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas.

Step 3: Gradually add the flour mixture to the banana mixture, alternating with the buttermilk.

Begin and end with the flour mixture, and fold in the chopped pecans.

Step 4: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 5: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream, stirring constantly until it comes to a boil.

Remove from heat and let it cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.

If the frosting is too thick, add more cream until the desired consistency is reached.

Step 6: Place one cake layer on a serving plate and spread a generous amount of caramel frosting over the top.

Repeat with the second and third layers, then frost the sides of the cake.

Garnish with chopped pecans. Let the frosting set before serving.

Tips

Make sure your bananas are fully ripe for the best flavor. The riper they are, the sweeter and more flavorful your cake will be.

Use room temperature butter, eggs, and buttermilk for a smoother batter and even baking.

If your caramel frosting is too runny, let it cool a little longer before frosting the cake. If it’s too thick, add a little more cream to loosen it up.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake layers ahead of time and store them in the freezer. Frost the cake the day you plan to serve it for the best results.

2. Can I substitute the pecans?

If you’re not a fan of pecans or have a nut allergy, you can use walnuts or leave the nuts out entirely. The cake will still be delicious!

3. Why is my frosting too thick?

If the caramel frosting is too thick, add a little more cream, one tablespoon at a time, until it reaches the desired consistency.