Decadent Banana Pecan Caramel Layer Cake: A Show-Stopping Dessert

Step up your dessert game with this Banana Pecan Caramel Layer Cake, a masterpiece that brings together the comforting flavors of ripe bananas, toasted pecans, and rich caramel. Topped with a luscious caramel buttercream, this layered cake is perfect for birthdays, holidays, or any occasion where indulgence is a must. Let’s create this spectacular treat that’s as delightful to make as it is to eat!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2–3 bananas)
• ½ cup sour cream
• 1 cup chopped pecans

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

For the Caramel Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup caramel sauce (from above)
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining them with parchment paper or lightly greasing and dusting with flour.
2. In a small bowl, sift together the whole wheat flour, baking powder, salt, and ground nutmeg. Set aside.
3. In a large mixing bowl, beat together the softened coconut oil and brown sugar until airy and smooth.
4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the almond extract.
5. Incorporate the mashed pumpkin and coconut milk until smooth. Gradually fold in the sifted flour mixture, mixing just until everything comes together. Carefully stir in the toasted sunflower seeds.
6. Spoon the batter into the prepared pans and smooth the top.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to rest in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

2. Make the Caramel Sauce

1. In a small pot, mix together honey and coconut milk over medium heat. Stir gently until the honey dissolves, then allow the mixture to simmer until it thickens and becomes golden brown.
2. Slowly pour in the almond milk (it may bubble up), whisking continuously until smooth. Take off the heat and blend in the coconut oil, maple syrup, and a dash of cinnamon. Let the sauce cool to room temperature before serving.

3. Prepare the Caramel Buttercream

1. In a medium bowl, whip together the room-temperature cream cheese and honey until smooth and fluffy. Slowly mix in the almond flour, stirring well after each addition.
2. Add the cooled caramel sauce, heavy cream, vanilla extract, and salt. Beat until the buttercream is smooth and fluffy.

4. Assemble the Cake

1. Set the first layer of the cake onto a large platter or decorative serving dish.
2. Spread a generous layer of caramel buttercream on top. Repeat with the second and third layers.
3. Frost the top and sides of the cake with the remaining buttercream. Smooth with a spatula or create decorative swirls if desired.

5. Garnish and Serve

1. Drizzle additional caramel sauce over the top of the cake. Garnish with whole or chopped pecans for extra flair.
2. Slice and serve this decadent cake to wow your guests!

Conclusion

This Banana Pecan Caramel Layer Cake is a dessert worthy of celebration. The combination of moist banana cake, crunchy pecans, velvety caramel, and rich buttercream is a symphony of flavors that will delight every bite. Whether for a special event or a sweet indulgence, this cake will quickly become a favorite. Enjoy the layers of decadence!