Name: Banana Pecan Caramel Layer Cake
Ingredients: 3 cups (360g) all-purpose flour; 1½ tsp baking powder; 1½ tsp baking soda; 1 tsp salt; 1 tsp ground cinnamon; 1½ cups (300g) granulated sugar; ¾ cup (170g) unsalted butter, softened; 3 large eggs, room temperature; 1½ cups (340g) mashed very ripe bananas (about 4 medium); ¾ cup (180ml) buttermilk, room temperature; 2 tsp vanilla extract; 1 cup (120g) toasted pecans, chopped

Description

Banana Pecan Caramel Layer Cake is a dessert that commands reverence and admiration—a towering masterpiece that combines the comforting familiarity of banana bread with the elegance of a professional patisserie creation.

Ingredients

Scale

- 3 cups (360g) all-purpose flour

- 1½ tsp baking powder

- 1½ tsp baking soda

- 1 tsp salt

- 1 tsp ground cinnamon

- 1½ cups (300g) granulated sugar

- ¾ cup (170g) unsalted butter, softened

- 3 large eggs, room temperature

- 1½ cups (340g) mashed very ripe bananas (about 4 medium)

- ¾ cup (180ml) buttermilk, room temperature

- 2 tsp vanilla extract

- 1 cup (120g) toasted pecans, chopped

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Instructions

1. Prepare the Pans:
  - - Preheat oven to 350°F (175°C).
  - - Grease three 8-inch round cake pans and line with parchment paper.
  - - Wrap dampened cake strips around the outside of each pan (for even baking).

1. Mix Dry Ingredients:
  - - In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
  - - Repeat sifting two more times for absolute uniformity. Set aside.

1. Cream Butter and Sugar:
  - - In a stand mixer fitted with paddle attachment, beat butter and sugar on medium speed for exactly 4 minutes until light and fluffy.
  - - Scrape down bowl as needed to ensure even mixing.

1. Add Eggs:
  - - Add eggs one at a time, mixing for 90 seconds after each addition.
  - - The mixture should become pale and ribbony.

1. Combine Wet Ingredients:
  - - In a separate bowl, whisk together mashed bananas, buttermilk and vanilla.

1. Alternate Dry and Wet Ingredients:
  - - With mixer on low, add ⅓ of dry ingredients, mixing just until combined.
  - - Add ½ of banana mixture, mixing until incorporated.
  - - Repeat, ending with final ⅓ of dry ingredients. Mix only until no flour streaks remain.

1. Fold in Pecans:
  - - Using a silicone spatula, gently fold in chopped pecans until evenly distributed.

1. Bake:
  - - Divide batter evenly between prepared pans (about 500g per pan).
  - - Bake in center of oven for 22 minutes.
  - - Rotate pans and continue baking 3-5 minutes more until cakes spring back when lightly pressed.
  - - A toothpick inserted should come out with a few moist crumbs.

1. Cool:
  - - Let cakes cool in pans exactly 10 minutes.
  - - Run a knife around edges and invert onto wire racks to cool completely.

Notes

Baker’s Notes:

- For best results, use a kitchen scale to measure ingredients

- Room temperature ingredients incorporate more evenly

- Do not open oven door during first 20 minutes of baking

- Cakes can be wrapped and frozen at this stage for up to 1 month