Caramel Banana Pecan Cake
This scrumptious cake combines ripe bananas, crunchy pecans, and luscious caramel sauce, making it a perfect dessert for gatherings.
Servings: 12 servings
Calories: 450kcal
Equipment
- Mixing Bowl
- Cake Pans
- Hand Mixer
- Wire Rack
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups mashed ripe bananas (about 3 bananas)
- 1 cup sour cream
- 1 cup chopped pecans
- 0.5 cup caramel sauce, plus extra for drizzling
- 1 cup banana slices (for garnish)
- extra pecans (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in mashed bananas and sour cream until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just incorporated.
- Fold in chopped pecans.
- Divide batter evenly between prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- To assemble, place one cake layer on a serving plate and spread with caramel sauce. Repeat with the second layer.
- Place the third layer on top, drizzle with additional caramel sauce, and garnish with banana slices and extra pecans.
- Slice and serve!
Notes
Use ripe bananas for the best flavor. Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. To freeze, wrap individual layers in plastic wrap and foil, and freeze for up to 3 months.
Nutrition
Calories: 450kcal | Fat: 22g