Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Gradually add the mashed bananas to the butter mixture.
Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Pecan Frosting:
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and cook, stirring constantly, until the mixture comes to a boil.
Reduce the heat and simmer for 2 minutes, then remove from heat.
Stir in the heavy cream and vanilla extract. Let the mixture cool slightly.
Gradually mix in the powdered sugar until the frosting reaches a spreadable consistency.
Stir in the finely chopped pecans.
3. Prepare the Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
Remove from heat and carefully add the butter, stirring until fully incorporated.
Gradually stir in the heavy cream and salt, then return to low heat and cook until smooth.
Remove from heat and stir in the vanilla extract. Let the caramel sauce cool slightly before using.
4. Assemble the Cake:
Place one layer of banana cake on a serving plate or cake stand.
Spread a layer of pecan frosting over the top of the cake layer.
Add the second cake layer and repeat the frosting layer.
Top with the third cake layer.
Spread a thin layer of frosting over the entire cake to create a crumb coat. Chill the cake for 30 minutes.
After the crumb coat is set, frost the cake with the remaining pecan frosting.
5. Decorate and Serve:
Drizzle the caramel sauce over the top of the frosted cake, allowing it to drip down the sides.
Garnish with whole pecans and additional caramel sauce, if desired.
Slice and serve. Enjoy the rich, decadent flavors of this delightful cake!
Tips for Success
Bananas: Use very ripe bananas for the best flavor and moisture.
Frosting Consistency: If the pecan frosting is too thick, add a bit more heavy cream; if too thin, add more powdered sugar.
Caramel Sauce: The caramel will thicken as it cools, so make sure it’s still pourable when drizzling over the cake.
Conclusion
Banana Pecan Caramel Layer Cake is a sumptuous dessert that brings together the sweet and comforting flavors of banana, pecan, and caramel in every bite. With its moist banana layers, creamy pecan frosting, and rich caramel drizzle, this cake is sure to be a hit at any celebration. Enjoy making and sharing this decadent treat!
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