Caramel Banana Pecan Cake 

Byzitouni

🛒 What You’ll Need

For the Banana Pecan Cake:

  • 3 cups All-purpose flour 🌾
  • 2 cups Granulated sugar 🍬
  • 1 tsp Baking soda & 1 tsp Cinnamon 🍂✨
  • ½ tsp Salt 🧂
  • 3 Large eggs, room temperature 🥚
  • 1 cup Vegetable oil 🫒
  • 1 ½ tsp Vanilla extract 🍦
  • 2 cups Mashed ripe bananas (about 4-5 bananas) 🍌
  • 1 cup Chopped pecans, toasted 🥜

For the Caramel Frosting & Drizzle:

  • 1 cup Unsalted butter 🧈
  • 2 cups Brown sugar, packed 🤎
  • ½ cup Heavy cream 🥛
  • 4 cups Powdered sugar ☁️
  • Extra pecans & banana slices for garnish 🥜🍌

👩‍🍳 Instructions

  1. Preheat & Prep: Heat your oven to 350°F. Grease and flour three 8-inch round cake pans. 🌡️🔥
  2. Mix Dry & Wet: In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and salt. Add the eggs, oil, vanilla, and mashed bananas. Stir until just combined. 🥣🌪️🍌
  3. Add the Crunch: Fold in the toasted chopped pecans. 🥜🤝
  4. Bake: Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the layers cool completely. ⏲️📈🍰
  5. The Caramel Base: In a saucepan, melt butter and brown sugar together. Bring to a boil for 2 minutes, then stir in the heavy cream. Remove from heat and let it cool slightly. 🍯🔥🥄
  6. Whip the Frosting: Gradually beat in the powdered sugar to the caramel mixture until it’s thick and spreadable. ☁️🌪️✨
  7. Assemble: Stack the cake layers with frosting in between. Pour an extra bit of the caramel sauce over the top so it drips down the sides, then garnish with fresh banana slices and whole pecans as seen in the photo! 🍰🍯👑✨

🔥 Pro Tips:

  • The “Toasting” Secret: Always toast your pecans in a dry pan for 3–5 minutes before adding them to the batter. It unlocks a much deeper, nuttier flavor! 🥜🛡️💎
  • Perfect Slices: If you’re adding fresh banana slices on top, add them right before serving so they stay bright and beautiful! 🍌⏱️🎯

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