Banana Pecan Caramel Layer Cake
Ingredients:
Cake Layers:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 1/4 cups granulated sugar
3 large eggs
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 teaspoon vanilla extract
1/2 cup whole milk
Pecan Filling:
1 cup chopped pecans, toasted
1/2 cup brown sugar
1/4 cup unsalted butter
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Caramel Frosting:
1 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
4 cups powdered sugar, sifted
Optional Garnishes:
Extra toasted pecans
Caramel drizzle
Directions:
Prepare Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed bananas and vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make Pecan Filling:
In a small saucepan, combine brown sugar, butter, and cream. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens (about 5 minutes). Remove from heat and stir in vanilla extract and toasted pecans. Set aside to cool slightly.
Prepare Caramel Frosting:
In a saucepan over medium heat, melt butter and brown sugar, stirring constantly until the sugar dissolves. Add heavy cream and bring the mixture to a boil, then remove from heat.
Allow to cool slightly before transferring to a mixing bowl. Gradually beat in powdered sugar and vanilla extract until smooth and creamy.
Assemble the Cake:
Place one cake layer on a serving plate and spread the pecan filling over the top.
Add the second cake layer and frost the entire cake with the caramel frosting.
For extra garnish, drizzle caramel sauce over the top and sprinkle with toasted pecans.
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour
Kcal: Approx. 500 per slice | Servings: 12 slices