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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.