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Banana Pecan Caramel Layer Cake Recipe

Banana Pecan Caramel Layer Cake


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  • Author: Rita Ana

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


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