Decadent Banana Pecan Caramel Layer Cake Recipe
Ingredients:
– 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 (quantity unspecified in the original recipe)
Vegan Caramel Sauce (can also be made non-vegan):
– 1 + 1/4 cup sugar
– 1/4 cup water
– 1 cup full-fat coconut milk or heavy cream
– 1 Tbsp butter (vegan or regular)
*Directions:
1. Preheat the oven to 350°F (175°C).
2. Prepare three 6-inch cake pans by lining the bottoms with parchment paper and spraying the sides with non-stick spray. Alternatively, use two 8-inch cake pans.
3. Sift flour, cinnamon, baking soda, baking powder, and salt together on a large piece of parchment paper.
4. In a stand mixer with a paddle attachment, mix eggs, oil, sugar, and vanilla until smooth. Add mashed bananas and mix again.
5. Slowly incorporate the sifted dry ingredients, mixing just until combined. Add chopped pecans and mix to distribute evenly.
6. Pour the batter into the prepared pans and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes sit for 5 minutes, then remove from pans onto cooling racks.
Swiss Meringue Buttercream:
– 2 cups granulated sugar
– 1 1/2 cups salted butter, softened
– 2 tsp vanilla extract
– 3-4 tbsp caramel sauce
8. Beat egg whites and sugar over a pot of boiling water until the sugar dissolves and the mixture reaches 160°F (71°C). Whip until stiff peaks form, then gradually add cubed butter until the mixture is light and fluffy.
9. For the cake assembly, trim the tops of the cakes to level, stack with buttercream and caramel between each layer. For the drip, cool the cake and then pour caramel sauce over the cake, allowing it to drip down the sides.
