Description
This rich and indulgent cake features moist banana layers studded with chopped pecans, all wrapped in a luscious caramel frosting that melts in your mouth. Perfect for holidays, birthdays, or any special occasion, this dessert blends classic Southern charm with irresistible flavor and texture.
Ingredients
For the Cake:
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3 cups all-purpose flour
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup unsalted butter, softened
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1 ½ cups granulated sugar
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1 cup brown sugar, packed
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3 large eggs
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2 teaspoons vanilla extract
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1 ½ cups mashed ripe bananas (about 3 large bananas)
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1 cup buttermilk
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1 cup chopped pecans
For the Caramel Frosting:
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1 cup unsalted butter
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2 cups packed light brown sugar
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½ cup heavy cream
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4 cups powdered sugar, sifted
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2 teaspoons vanilla extract
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1 cup chopped pecans (for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside.
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In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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Mix in mashed bananas, followed by half of the flour mixture. Add buttermilk, then the remaining flour mixture, mixing until just combined.
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Fold in chopped pecans. Divide batter evenly among the prepared pans.
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Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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To make frosting, melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved. Stir in heavy cream and bring to a simmer.
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Remove from heat and let cool slightly. Beat in powdered sugar and vanilla extract until smooth and spreadable.
- Frost the cooled cakes, stacking layers and spreading frosting between each. Garnish with chopped pecans on top.
Notes
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Use very ripe bananas for the best flavor and moisture.
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Let the caramel frosting cool slightly before frosting to achieve the right consistency.
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Store cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Toast the pecans for added depth of flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American