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Ingredients:
For the Cake:
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 ½ cups mashed ripe bananas (about 3 large bananas)
1 cup buttermilk
1 cup chopped pecans
For the Caramel Frosting:
1 cup unsalted butter
2 cups packed light brown sugar
½ cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped pecans (for garnish)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.
Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
Mick Lite is a versatile entrepreneur, photographer, and blogger with a huge passion for Music, Sports, Movies, Food, and Gaming. He has worked as an official scorer, social media manager, and photographer for various college, semi pro, and pro sports teams, including the River City Rascals, St. Louis Attack, Missouri Monsters, St. Charles Chill, SLU Billikens, Gateway Steam, St. Louis Riversharks, and Gateway Grizzlies. Served 12 years in the USN/USAF/USN.
