Welcome to the ultimate guide to creating a mouth-watering Decadent Banana Pecan Caramel Cake that promises to steal the show at any gathering. This cake combines the moistness of ripe bananas with the crunch of pecans, all draped in a luscious caramel sauce that’s simply irresistible. Let’s dive into the world of baking to bring this masterpiece to your table.
Ingredients:
For the cake:
3 ripe bananas, mashed
2 1/4 cups all-purpose flour
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs, at room temperature
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 cup buttermilk
1 cup chopped pecans
For the frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla extract
For the caramel sauce:
1 cup brown sugar, packed
1/2 cup heavy cream
4 tbsp unsalted butter
Pinch of salt
1 tsp vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in mashed bananas and vanilla.
Sift together flour, baking powder, and salt. Alternate adding the dry ingredients and buttermilk to the banana mixture, starting and ending with dry ingredients.
Fold in chopped pecans and divide the batter evenly among the prepared pans. Bake for 25-30 minutes.
For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beat until creamy.
For the caramel sauce, combine brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir until sugar is dissolved and mixture is thickened. Remove from heat, add salt and vanilla.
Once cakes are cooled, layer with cream cheese frosting and drizzle with caramel sauce. Top with whole pecans for garnish.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 580 | Servings: 12