Banana Pecan Caramel Layer Cake

Ingredients:

3 ripe bananas, mashed

1 cup chopped pecans, plus extra for garnish

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1/2 cup caramel sauce, plus extra for drizzling

Directions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, one at a time, then stir in vanilla and mashed bananas.

Gradually add the flour mixture to the banana mixture, alternating with buttermilk, starting and ending with flour. Fold in 1 cup chopped pecans.

Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Once cool, layer the cakes with caramel sauce between each layer and on top. Drizzle additional caramel over the top and garnish with more pecans.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 530 per serving | Servings: 8