Banana Pecan Caramel Layer Cake: A Decadent Dessert Delight

 

Ingredients

For the Banana Cake:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

3 ripe bananas, mashed

For the Caramel Frosting:

1 cup unsalted butter

1 cup packed brown sugar

1/4 cup heavy cream

4 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Pecan Topping:

1 cup pecan halves, toasted and chopped

Directions

For the Banana Cake:

Prepare the Oven and Pans:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Stir in the mashed bananas until well combined.

Bake the Cakes:

Divide the batter evenly among the prepared cake pans. 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 before transferring them to a wire rack to cool completely.

For the Caramel Frosting:

Make the Caramel Base:

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture begins to boil. Boil for 2 minutes, then remove from heat and let cool slightly.

Finish the Frosting:

Transfer the caramel mixture to a large mixing bowl. Gradually beat in the powdered sugar, vanilla extract, and salt until smooth and creamy.

For Assembly:

Frost the Cake:

Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers, spreading frosting over the top and sides of the cake.

Add the Pecan Topping:

Press the toasted and chopped pecans into the sides of the cake and sprinkle some on top.