Description
A decadent layered dessert featuring moist banana cake, crunchy pecans, creamy filling, and a rich caramel glaze. Perfect for special occasions or whenever you crave something indulgent and unforgettable.
Ingredients
Scale
1 1/2 cups mashed ripe bananas
1 cup toasted chopped pecans
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (softened)
1 1/2 cups brown sugar
3 large eggs
1 tbsp vanilla extract
Filling:
8 oz cream cheese
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla extract
(Optional) 1/4 cup mashed banana
Caramel Glaze:
1/2 cup butter
1/2 cup brown sugar
2 tbsp heavy cream
Garnish:
Banana slices
Whole or halved pecans
Instructions
- Prep and Preheat: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Toast the Pecans: Bake pecans at 350°F for 5–7 minutes until fragrant. Cool and chop.
- Make the Batter: Cream butter and brown sugar. Add eggs one at a time. Mix in vanilla and mashed bananas. Combine dry ingredients separately and add to wet. Fold in pecans.
- Bake: Divide batter into pans and bake 25–30 minutes. Cool completely.
- Prepare the Filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Chill.
- Assemble: Spread filling on one cake layer, top with second layer.
- Caramel Glaze: Simmer butter, brown sugar, and cream. Cool slightly before pouring over cake.
- Garnish: Top with banana slices and pecans.