INGREDIENTS
For the Cake:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup chopped pecans
F or the Filling:
1 cup caramel sauce
2 ripe bananas, sliced
For the Frosting:
1 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
For the Topping:
1/2 cup caramel sauce
1/2 cup chopped pecans
Banana slices, for garnish
INSTRUCTIONS
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, mashed bananas, and vanilla. Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Fold in chopped pecans.
Divide batter between prepared pans. Bake for 25-30 minutes. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until light and fluffy.
To assemble, place one cake layer on a plate, top with banana slices, and spread with half of the caramel sauce. Repeat with second cake layer, caramel, and banana slices. Top with final cake layer.
Frost top and sides of cake with buttercream. Drizzle with caramel sauce and garnish with pecans and banana slices before serving.
