Caramel Banana Pecan Cake Recipe 🍌🍰
Indulge in this moist and flavorful Caramel Banana Pecan Cake, a delightful dessert that combines the natural sweetness of ripe bananas, the crunch of pecans, and the lusciousness of caramel. Perfect for any special occasion or a weekend treat!
🟣 Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1 cup sour cream
- 1 cup chopped pecans
For the Topping and Garnish:
- Frosting of your choice (cream cheese, buttercream, or chocolate ganache)
- 1/2 cup caramel sauce, plus extra for drizzling
- 1 cup banana slices (for garnish)
- Extra pecans (for garnish)
🟪 Step-by-Step Instructions
Step 1: Preheat and Prepare the Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour four 7-inch round cake pans. Line the bottoms with parchment paper for easier removal.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Make the Batter
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas and sour cream until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing to keep the cake tender.
- Fold in the chopped pecans gently.
Step 4: Bake the Cake
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- 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 them to a wire rack to cool completely.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Repeat the process with the second and third layers, spreading frosting between each layer.
- Drizzle caramel sauce over the top of the cake, letting it drip down the sides for a beautiful effect.
Step 6: Garnish and Serve
- Decorate the top with banana slices and extra pecans for added texture and flavor.
- Serve with additional caramel sauce on the side for an extra indulgent treat.
🌟 Tips for Success
- Perfectly Ripe Bananas: Use bananas with brown spots for maximum sweetness and flavor.
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smoother batter.
- Toast the Pecans: Toast the pecans lightly for a deeper, nuttier flavor before folding them into the batter.
- Avoid Soggy Bananas: Add banana slices for garnish right before serving to prevent them from browning.
❓ Frequently Asked Questions
Q: Can I use a different size pan?
A: Yes! Use two 9-inch pans instead. Adjust the baking time to 30–35 minutes and check for doneness.
Q: How do I store this cake?
A: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Assemble the cake just before serving.
🚩 Common Mistakes and Solutions
Mistake: Cake is dry.
- Solution: Avoid overbaking and ensure you measure ingredients accurately, especially the bananas and sour cream.
Mistake: Layers are uneven.
- Solution: Use a kitchen scale to divide the batter evenly between the pans.
Mistake: Frosting is too runny.
- Solution: Chill the frosting slightly before spreading it on the cake.
This Caramel Banana Pecan Cake is the perfect dessert for banana lovers and caramel fans alike. Its moist texture, nutty crunch, and gooey caramel topping make it an irresistible treat for any occasion. Enjoy!
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