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Banana Pecan Caramel Cake

Decadent Banana Pecan Caramel Cake That Wows Every Time

This Banana Pecan Caramel Cake is a delightful treat that turns overripe bananas into a rich, crowd-pleasing dessert with crunchy pecans and luscious caramel frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour Opt for cake flour for a lighter texture.
  • 1 tbsp baking powder Ensure freshness for the best rise.
  • 1 tsp baking soda Balances the batter's acidity.
  • 1 tsp salt Adjust for lower sodium diets if needed.
  • 1 cup unsalted butter Use coconut oil for a dairy-free option.
  • 1 cup granulated sugar Coconut sugar can be a lower-glycemic substitute.
  • 1 cup brown sugar Choose light or dark based on preference.
  • 4 large eggs Substitute with flax eggs for a vegan option.
  • 2 tsp vanilla extract Use pure extract for the best taste.
  • 2 cups mashed ripe bananas Use overripe bananas for maximum flavor.
  • 1 cup buttermilk Yogurt mixed with vinegar works as a great substitute.
  • 1 cup chopped pecans Omit for a nut-free variation.
For the Caramel Frosting
  • 1 cup heavy cream Replace with coconut cream for a dairy alternative.
  • 2 cups powdered sugar Adjust to your taste.
  • 1 tsp vanilla extract (for frosting) Enhances caramel flavor.
  • 1 cup chopped pecans (for garnish) Optional for extra crunch.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • Cake pans
  • Saucepan
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened unsalted butter with granulated and brown sugars until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and mashed bananas until smooth.
  5. Gradually add dry ingredients to banana mixture, alternating with buttermilk, folding until just combined.
  6. Divide batter among prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. In a saucepan, melt butter, stir in brown sugar and heavy cream, boil, then mix in powdered sugar and vanilla until smooth.
  9. Assemble the cake by layering with caramel frosting between each layer and on top.
  10. Garnish with chopped pecans, slice, and serve.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 280mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use overripe bananas for maximum sweetness and moisture. Measure ingredients accurately for best results. Bring ingredients to room temperature before mixing.

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