Caramel Banana Pecan Cake is an indulgent dessert that brings together the perfect combination of rich banana flavor, buttery caramel, and crunchy pecans. This cake is soft and moist, thanks to the ripe bananas, and has the ideal balance of sweetness and texture with the caramel topping and toasted pecans. Whether you’re serving it for a special occasion, a family gathering, or just as a treat for yourself, this cake is guaranteed to impress.
Ingredients
For the cake, you will need 2 ripe bananas, mashed, 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter (softened), 1 1/2 cups sugar, 3 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk. For the topping, gather 1 cup chopped pecans, 1/2 cup unsalted butter, 1 cup brown sugar, 1/2 cup heavy cream, and 1/2 teaspoon salt.
Instructions
To start, preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure the cake does not stick during baking. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. This mixture will provide the dry ingredients needed for the cake batter.
In a large mixing bowl, cream together 1 cup unsalted butter and 1 1/2 cups sugar until the mixture is light and fluffy. This step is crucial for achieving a smooth, tender cake. Beat in 3 large eggs one at a time, making sure each egg is fully incorporated before adding the next. After the eggs, add 1 teaspoon vanilla extract and the mashed bananas. The ripe bananas contribute to both the flavor and the moistness of the cake.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk. Begin with the dry ingredients and end with the buttermilk, mixing until just combined. This method ensures the batter remains smooth and avoids over-mixing, which can result in a dense cake.
Once the batter is ready, divide it evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before assembling.
For the caramel topping, melt 1/2 cup unsalted butter in a saucepan over medium heat. Once the butter has melted, stir in 1 cup brown sugar, 1/2 cup heavy cream, and 1/2 teaspoon salt. Cook the mixture for 3 to 4 minutes, stirring frequently, until the caramel sauce thickens. Once the sauce is ready, remove it from the heat and allow it to cool slightly before pouring over the cooled cakes.
Once the cakes have cooled and the caramel sauce is ready, layer the cakes. Place one layer of cake on a serving plate and spread a generous amount of caramel sauce over the top. Sprinkle 1 cup chopped pecans over the caramel for added crunch and flavor. Place the second layer of cake on top and repeat the process by pouring the remaining caramel sauce over the top. Add more chopped pecans if desired, allowing the topping to set before serving.
Tips for the Best Caramel Banana Pecan Cake
Make sure the bananas are ripe, as they will provide the best flavor and moisture for the cake. Overripe bananas with lots of brown spots work especially well in this recipe. If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for a few minutes before using it.
For a more intense caramel flavor, cook the caramel sauce a bit longer until it thickens to your desired consistency. However, be careful not to burn it. You can also toast the pecans slightly in a dry skillet for a deeper, nuttier flavor before adding them to the cake.
To keep the cake extra moist, you can wrap the cooled layers in plastic wrap and let them sit for a few hours before frosting. This will allow the flavors to meld together and make for an even more delicious cake.
Serving Suggestions
Caramel Banana Pecan Cake is rich and flavorful on its own, but you can serve it with a variety of accompaniments to enhance the experience. A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully with the warm caramel and toasted pecans. For a more decadent treat, drizzle additional caramel sauce over each slice. A cup of hot coffee or iced tea would also complement the cake perfectly, providing a balance to the sweetness.
If you’re serving this cake as part of a larger spread, consider pairing it with other fruity desserts, like apple pie or a fruit salad, for a sweet, refreshing contrast.
Storage and Reheating
If you have leftover cake, store it in an airtight container at room temperature for up to 3 days. The cake should stay moist and delicious. If you need to store it for a longer period, you can refrigerate it for up to a week. To keep the pecans crunchy, try to store the cake uncovered or with minimal wrapping, as excess moisture can soften them.
To reheat, place a slice of cake in the microwave for 15 to 20 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes. Reheat with a drizzle of caramel sauce for extra richness.
FAQ
Can I use another type of nut for the topping?
Yes, you can substitute pecans with other nuts such as walnuts or almonds. Keep in mind that the flavor will change slightly, but these options will still provide a great texture and taste.
Can I freeze this cake?
Yes, this cake freezes well! After baking and cooling the cake layers, wrap them tightly in plastic wrap and freeze for up to 2 months. When ready to serve, allow the cake to thaw at room temperature before adding the caramel topping.
Can I make this cake in advance?
Yes, you can make the cake a day or two in advance. Just wait to add the caramel topping and pecans until the day you plan to serve it to keep the cake fresh and prevent the pecans from losing their crunch.
Is this cake suitable for special diets?
This cake contains butter, eggs, and buttermilk, so it is not dairy-free or vegan. However, you can make substitutions such as non-dairy butter, a flaxseed egg replacer, and a non-dairy milk alternative to accommodate these dietary restrictions.
Conclusion
Caramel Banana Pecan Cake is a show-stopping dessert that combines the sweetness of ripe bananas, the richness of caramel, and the crunch of toasted pecans. With a soft, moist cake and a decadent topping, this dessert is perfect for any occasion. Whether you’re making it for a special celebration or as a simple treat for your family, it will quickly become a favorite. Follow the steps, and enjoy a slice of this irresistible cake that brings the best of flavors together in every bite.
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Caramel Banana Pecan Cake
Description
A moist and decadent banana cake topped with a luscious caramel sauce and crunchy pecans for the ultimate dessert experience.
Ingredients
• 2 ripe bananas (mashed)
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (softened)
• 1 1/2 cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup chopped pecans
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1/2 tsp salt
Instructions
1️⃣ Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2️⃣ In a bowl, whisk flour, baking powder, baking soda, and salt.
3️⃣ Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and mashed bananas.
4️⃣ Gradually mix in dry ingredients, alternating with buttermilk.
5️⃣ Divide batter between pans and bake for 25-30 minutes. Cool completely.
6️⃣ For caramel, melt butter in a saucepan, add brown sugar, cream, and salt. Cook 3-4 minutes until thick.
7️⃣ Layer cake with caramel and pecans. Pour caramel over the top, spreading evenly.
8️⃣ Let set before serving. Enjoy!