Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Prepare the Cake Batter:
– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
– In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– Mix in the vanilla extract and mashed ripe bananas.
– Gradually add the flour mixture, alternating with the buttermilk, starting and ending with the flour mixture. Fold in the chopped pecans.
3. Bake the Cake Layers:
– 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.
4. Prepare the Caramel Frosting:
– In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream, and bring to a boil, stirring constantly.
– Remove from heat and let cool slightly.
– Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
5. Assemble the Cake:
– 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.
– Frost the sides of the cake with the remaining caramel frosting.
– Garnish with chopped pecans. Allow the frosting to set slightly before serving.
Prep Time:30 minutes.
Cooking Time: 30 minutes.
Total Time: 1 hour 30 minutes.
Calories: 600 kcal per serving.
Servings: 12.
Enjoy this mouthwatering Banana Pecan Caramel Layer Cake for your next special occasion! This cake is a perfect blend of moist banana cake, crunchy pecans, and rich caramel frosting
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