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Banana Pecan Caramel Cake

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.
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Ingredients
  

For the cake:

  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar packed
  • 3 large eggs
  • 2 tsp 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 tsp vanilla extract
  • 1 cup chopped pecans for garnish

Instructions
 

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