Description
Indulge in this moist and flavorful Banana Pecan Caramel Layer Cake, featuring layers of banana goodness and a luscious caramel drizzle. Perfect for any celebration!
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup caramel sauce (homemade or store-bought)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix Wet Ingredients: Stir in the mashed bananas, buttermilk, sour cream, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the banana mixture, mixing until just combined. Gently fold in the chopped pecans.
- Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Layer and Serve: Once the cakes are completely cool, spread caramel sauce between the layers and drizzle over the top of the cake.
Notes
Serve with whipped cream for an extra touch!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
