Decadent Banana Pecan Caramel Cake

Indulge in the delightful flavors of this banana pecan caramel cake, a dessert that combines the natural sweetness of ripe bananas with the rich, nutty taste of pecans and the irresistible allure of caramel. This cake is perfect for special occasions or whenever you want to treat yourself and your loved ones to something extraordinary.

Ingredients:

For the Cake:

• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup chopped pecans

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

For the Frosting:

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1/4 cup caramel sauce (from above)
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (if needed)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the chopped pecans.
3. Bake the Cakes:
   • Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4. Make the Caramel Sauce:
   • In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color. Carefully add the heavy cream (it will bubble up), then whisk in the butter, vanilla extract, and salt until smooth. Let the caramel cool to room temperature.
5. Prepare the Frosting:
   • In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the caramel sauce and vanilla extract, and continue to beat until well combined. If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until the desired consistency is reached.
6. Assemble the Cake:
   • Place one cake layer on a serving plate and spread a layer of frosting on top. Drizzle with a bit of caramel sauce. Repeat with the remaining layers. Frost the top and sides of the cake, then drizzle with more caramel sauce. Garnish with banana slices and pecans.

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