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Banana Pecan Caramel Layer Cake

A moist banana cake layered with caramel and topped with crunchy pecans.

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 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup caramel sauce
  • 1/2 cup chopped pecans

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in mashed bananas, buttermilk, and vanilla.
  4. Gradually mix in the dry ingredients until just combined. Divide batter evenly between the prepared pans.
  5. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Once cooled, spread caramel sauce between layers and on top. Sprinkle with chopped pecans before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally