Banana Pecan Caramel Layer Cake is an irresistible dessert that combines moist banana cake layers with the rich crunch of pecans and the decadent sweetness of caramel. Perfect for special occasions or a delightful treat for any day, this cake offers a symphony of flavors and textures that will captivate your taste buds. The buttery caramel drips elegantly over layers of tender cake, while the pecans add a satisfying nutty crunch that makes each bite unforgettable.
The history of banana cakes dates back to the early 20th century when bananas became widely available in North America. As creative bakers began incorporating bananas into baked goods, the banana cake quickly gained popularity due to its moist texture and natural sweetness. Pecans, native to North America, have been enjoyed for centuries by Indigenous peoples and later became a beloved ingredient in Southern cuisine. Caramel, with its roots in the early use of sugar cooking techniques, adds a luxurious touch to this layered cake, creating a harmonious blend of historical influences.
Ingredients Breakdown
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup buttermilk
- 1 cup chopped pecans
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- A pinch of salt
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Recipe: 1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas. Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with the dry ingredients. Gently fold in the chopped pecans. Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Caramel Sauce: In a medium saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves, then stop stirring and let the mixture cook until it turns a deep amber color. Carefully add the heavy cream, whisking constantly as the mixture will bubble vigorously. Stir in the butter, vanilla extract, and salt. Remove from heat and let the caramel cool to room temperature.
3. Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract. If needed, chill the frosting for 15 minutes to thicken.
4. Assemble the Cake: Place one cake layer on a serving platter and spread a generous layer of frosting on top. Drizzle some caramel sauce over the frosting and sprinkle with chopped pecans. Repeat with the second layer. Place the third layer on top and frost the entire cake. Drizzle caramel sauce over the top, allowing it to drip down the sides. Garnish with additional pecans.
Tips for the Perfect Cake:
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Toast the pecans lightly to enhance their nutty aroma.
- Let the caramel sauce cool before adding it to the cake to avoid melting the frosting.
- For even cake layers, use a kitchen scale to divide the batter equally among the pans.
Variations and Customizations:
- Add a layer of sliced bananas between the cake layers for extra fruitiness.
- Incorporate dark chocolate chips into the batter for a banana-chocolate twist.
- Use maple syrup in place of caramel for a seasonal variation.
- Sprinkle sea salt over the caramel for a salted caramel version.
Health Considerations and Nutritional Value: This Banana Pecan Caramel Layer Cake is rich in calories, sugar, and fats, making it a decadent treat best enjoyed in moderation. A typical slice contains approximately 500-600 calories. Bananas provide potassium and dietary fiber, while pecans add healthy fats and protein. Consider reducing sugar or using whole wheat flour to make a slightly healthier version.
FAQ: 1. Can I use frozen bananas? Yes, thawed frozen bananas work well in this recipe. 2. How should I store the cake? Store the cake in an airtight container in the refrigerator for up to 5 days. 3. Can I freeze the cake? Yes, wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 3 months. 4. Why did my caramel crystallize? Stirring the sugar too much or cooking at too low a temperature can cause crystallization.
Banana Pecan Caramel Layer Cake Recipe
Ingredients
Crumb Topping
- 1/2 cup brown sugar
- 1/4 cup + 2 tablespoons all-purpose flour 47 grams total
- 3 tablespoons melted butter
- 1/4 cup finely chopped pecans walnuts, or hazelnuts
Banana Cake
- 2 1/4 cups cake flour**
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1 1/4 cups sugar
- 2 large eggs room temperature
- 2 ripe bananas mashed
- 1 teaspoon vanilla
- 1/4 cup plain yogurt room temperature
- 1/4 cup finely chopped roasted pecans walnuts, or hazelnuts (optional)
Note:
- To make cake flour for every cup of all-purpose flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Whisk thoroughly to remove lumps.
- For room temperature ingredients remove them from the refrigerator about 1 hour before use.
Instructions
Crumb Topping
- In a medium bowl, use a fork to combine the sugar, flour, and nuts. Stir in the melted butter until the mixture becomes crumbly. Set aside.
Banana Cake
- Preheat the oven to 350°F (180°C). Grease and flour an 8-inch cake pan, preferably a springform pan, or line it with parchment paper for easy removal.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate medium bowl, combine the mashed bananas, vanilla extract, and yogurt using a wooden spoon or spatula.
- Gradually add the flour mixture and banana mixture alternately to the creamed butter mixture. Mix gently with a wooden spoon or spatula until the batter is smooth.
- Pour half of the batter into the prepared cake pan. Sprinkle half of the crumb topping evenly over the batter. Add the remaining batter on top, then finish with the rest of the crumb topping.
- Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. Drizzle with caramel topping before serving. Enjoy!
Caramel Topping
- Use your favorite store-bought caramel topping or melt caramels to drizzle over the cake.