Banana Pecan Carmel Cake

Banana Pecan Caramel Cake Recipe

Ingredients:

For the Cake:

3 cups all-purpose flour

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 cup packed brown sugar

3 large eggs

2 tsp vanilla extract

1 ½ cups mashed ripe bananas (about 3 bananas)

1 cup buttermilk

1 cup chopped pecans

For the Caramel Frosting:

1 cup unsalted butter

2 cups packed light brown sugar

½ cup heavy cream

4 cups powdered sugar, sifted

2 tsp vanilla extract

1 cup chopped pecans (for garnish)

Directions:

Preheat Oven: Preheat to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Prepare Cake Batter: Whisk flour, baking powder, baking soda, and salt. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and mashed bananas. Gradually add flour mixture, alternating with buttermilk. Fold in chopped pecans.

Bake: Divide batter among pans and bake for 25-30 minutes. Cool completely.

Prepare Frosting: Melt butter, then add brown sugar and cream. Boil, then cool slightly. Gradually beat in powdered sugar and vanilla until smooth.

Assemble Cake: Layer and frost the cake with caramel frosting. Garnish with pecans.

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