The Banana Pecan Caramel Layer Cake is a delightfully decadent dessert that perfectly combines the sweetness of ripe bananas and caramel with the nutty crunch of pecans. This recipe offers a twist with its option for vegan modifications, ensuring that everyone can enjoy a slice regardless of dietary preferences. Ideal for special occasions or just a lavish treat to brighten a regular day, this cake promises to be a crowd-pleaser.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups mashed bananas (very ripe and spotty)
- Chopped pecans (to taste)
Vegan Caramel Sauce (adjustable to non-vegan)
- 1 1/4 cups sugar
- 1/4 cup water
- 1 cup full-fat coconut milk or heavy cream
- 1 Tbsp butter (vegan or regular)
Swiss Meringue Buttercream
- 2 cups granulated sugar
- 1 1/2 cups salted butter, softened
- 2 tsp vanilla extract
- 3-4 tbsp caramel sauce
Directions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare Cake Pans: Line three 6-inch cake pans or two 8-inch cake pans with parchment paper and spray the sides with non-stick spray.
- Mix Dry Ingredients: Sift together the flour, cinnamon, baking soda, baking powder, and salt onto a large piece of parchment paper.
- Combine Wet Ingredients: In a stand mixer with a paddle attachment, blend eggs, oil, sugar, and vanilla until smooth. Add the mashed bananas and continue to mix.
- Combine Ingredients: Gradually add the dry ingredients to the wet mix, stirring just until combined. Fold in chopped pecans.
- Bake: Distribute the batter evenly among the prepared pans and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to sit in the pans for 5 minutes before transferring them to cooling racks.
Making Caramel Sauce
- Combine sugar and water in a saucepan over medium heat. Simmer until the mixture turns golden brown. Gradually whisk in coconut milk and butter until smooth.
Making Swiss Meringue Buttercream
- Heat egg whites and sugar over a pot of boiling water, whisking until the sugar dissolves and the mixture reaches 160°F (71°C). Whip until stiff peaks form, then gradually beat in cubed butter until light and fluffy.
Assembly
- Trim and Level: Trim the tops of the cakes to create flat surfaces.
- Layer and Frost: Stack the cakes with a layer of buttercream and drizzles of caramel between each layer.
- Final Touches: After the cake is assembled and chilled, pour additional caramel sauce over the top, allowing it to gently drip down the sides.
Notes
- Pecan Quantity: Adjust the amount of chopped pecans based on your preference for texture and flavor.
- Vegan Adjustments: Use vegan butter and coconut milk for a fully vegan cake and caramel sauce.
FAQs
Can I make the cake gluten-free? Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Ensure it is suitable for baking cakes for the best results.
How should I store the cake? Store the cake in an airtight container in the refrigerator. It should keep for up to 5 days.
Can I prepare parts of this cake in advance? Yes, the caramel sauce and the cakes can be made a day ahead. Store the cakes wrapped tightly in plastic wrap and the caramel sauce in the refrigerator.
Conclusion
The Banana Pecan Caramel Layer Cake is not just a dessert; it’s an experience. Each bite offers a burst of flavors from the sweet bananas, the rich caramel, and the buttery pecans, all complemented by the smooth texture of the Swiss meringue buttercream. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress.
