Best 3 Banana Layer Cake With Caramel Cream And Pecans Recipes
Prepare to be captivated by the tantalizing flavors of our delectable Banana Layer Cake with Caramel Cream and Pecans. This extraordinary dessert features layers of moist banana cake, each one lovingly embraced by a velvety caramel cream, and adorned with a symphony of crunchy pecans. The symphony of flavors in this cake is a delightful dance on your palate, leaving you utterly smitten.
Indulge in the detailed recipe, meticulously crafted to guide you through each step of creating this culinary masterpiece. Learn how to whip up the luscious banana cake batter, ensuring a tender and flavorful base for your cake. Discover the secrets of crafting the velvety caramel cream, a symphony of rich flavors that will tantalize your taste buds. And don't forget the crunchy pecan topping, adding a textural contrast that elevates the cake to new heights of deliciousness.
CARAMEL PECAN BANANA CAKE
Caramel, bananas, AND pecans? What an amazing flavor combination... Why had we never thought to try this before?! This Bundt cake starts with a boxed cake mix. It's very impressive when served, no one would guess how easy it was to make. It's packed with banana and pecan flavor. Great recipe, Tresa!
Provided by Tresa Hargrove
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees. Mash 2 bananas and 1 tablespoon lemon juice in a bowl. Set aside.
- 2. Slice remaining 3 bananas into 1/2 inch slices on an angle. Pour the remaining tablespoon of lemon juice on top and set aside.
- 3. Beat cake mix, banana pudding mix, milk, eggs, and 1/4 cup butter on medium speed for 2 minutes. Add mashed bananas in lemon juice and beat for 1 more minute. Let batter rest for 5 minutes.
- 4. Meanwhile, spray 12 cup Bundt pan with non-stick cooking spray. Arrange 8 pecans halves in the deep wells of the pan. Top with sliced bananas (overlapping bananas) at the bottom of the Bundt pan.
- 5. Sprinkle the 1/2 cup toasted pecans on top of bananas.
- 6. Mix butterscotch pudding mix and brown sugar together and sprinkle over pecans. Pour remaining 1/4 cup melted butter over pudding mix. Let butter and pudding set for 5 minutes.
- 7. Pour cake mix over top of the butter pudding mixture. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- 8. Remove from oven and let cool for 10 minutes.
- 9. Invert onto cake plate leaving pan on top for 15 minutes.
BANANA LAYER CAKE
"Years ago I combined two recipes to come up with this delicious iced cake," says Jennie Krell of El Cajon, California. "It has a wonderful banana flavor."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 629 calories, Fat 20g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 549mg sodium, Carbohydrate 109g carbohydrate (87g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA LAYER CAKE WITH CARAMEL CREAM AND PECANS
Steps:
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch diameter cake pans with 1 1/2-inch high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions.
- Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- For Banana-Caramel Cream:
- Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth. Add 1 1/2 cups whipping cream; blend. Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils. Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes.
- Pour caramel into bowl. Cool to room temperature, whisking occasionally. Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.
- Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top. Scatter roasted pecans over top of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Mise en place: Before you start baking, measure and prep all your ingredients. This will help you stay organized and ensure you don't miss anything.
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with yellow skin and brown spots.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a light and airy cake.
- Add the eggs one at a time: This will help prevent the batter from curdling.
- Fold in the dry ingredients gradually: Overmixing can result in a tough cake. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350°F (175°C). A lower temperature will result in a denser cake, while a higher temperature will cause the cake to brown too quickly.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
This banana layer cake with caramel cream and pecans is a delicious and decadent dessert that is perfect for any occasion. The moist and fluffy cake layers are complemented perfectly by the rich and creamy caramel cream and the crunchy pecans. This cake is sure to be a hit with everyone who tries it.
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