Banana Pecan Caramel Layer Cake
Indulgent layers of moist banana cake studded with crunchy pecans. Finished with a luscious caramel frosting for a decadent dessert experience.
Ingredients
- 2¼ cups cake flour
- ¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup butter softened
- 1¼ cups sugar
- 2 large eggs room temperature
- 2 ripe bananas mashed
- 1 tsp vanilla extract
- ¼ cup plain yogurt room temperature
- ¼ cup finely chopped roasted pecans optional
- ½ cup brown sugar
- ¼ cup + 2 tbsp all-purpose flour 47g total
- 3 tbsp butter melted
- ¼ cup finely chopped pecans
- 1 cup vanilla buttercream frosting
- Caramel sauce store-bought or homemade
- Extra pecans for decoration
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20 cm) cake pans.
- Prepare the crumb topping: In a bowl, mix brown sugar, flour, and chopped pecans. Stir in melted butter until crumbly. Set aside.
- For the cake: In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In another large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a medium bowl, mix mashed bananas, vanilla, and yogurt.
- Alternately add the flour mixture and banana mixture to the butter mixture, beginning and ending with the flour mixture.
- Divide the batter evenly between the two prepared pans. Sprinkle each cake with half of the crumb topping.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to a wire rack to cool completely.
- Once cooled, spread a thin layer of buttercream frosting on top of the first cake layer. Place the second cake layer on top.
- Generously drizzle the top of the cake with caramel sauce. Decorate with extra pecans if desired.
Notes
To make cake flour: For each cup of all-purpose flour, remove 2 tbsp of flour and replace with 2 tbsp of cornstarch. Whisk together to remove any lumps.
Storage: This cake can be stored in an airtight container at room temperature for 2-3 days, or refrigerated for up to 5-7 days. It can also be frozen for up to 3 months.