Description
A decadent layer cake with moist banana cake, crunchy pecans, and rich caramel frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 cup caramel sauce
- 1/2 cup heavy cream
- 2 cups powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in mashed bananas, buttermilk, and vanilla extract. Gradually add the dry ingredients, mixing until just combined. Fold in chopped pecans.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the frosting, whip heavy cream until stiff peaks form. Gently fold in caramel sauce and powdered sugar until smooth.
- Assemble the cake by spreading caramel frosting between layers and over the top. Drizzle with extra caramel and pecans if desired.
Notes
You can customize the seasonings to taste.