Moist banana cake loaded with pecans, stacked high with caramel frosting and dripping with golden caramel sauce! Pure indulgence in every bite \ud83d\ude0d
\nIngredients:
\n**For the Cake:**
\n* 2 cups mashed ripe bananas (about 4 large)
\n* 2 1\/2 cups all-purpose flour
\n* 1 tsp baking soda
\n* 1\/2 tsp salt
\n* 1 tsp cinnamon
\n* 1\/2 cup unsalted butter, softened
\n* 1\/2 cup vegetable oil
\n* 1 cup brown sugar
\n* 1\/2 cup granulated sugar
\n* 3 large eggs
\n* 1 tsp vanilla extract
\n* 1\/2 cup sour cream
\n* 1 1\/2 cups chopped pecans
\n**For the Caramel Frosting:**
\n* 1\/2 cup unsalted butter
\n* 1 cup brown sugar
\n* 1\/4 cup milk or heavy cream
\n* 2 cups powdered sugar
\n* 1\/2 tsp vanilla extract
\n**For Garnish:**
\n* Sliced fresh bananas
\n* Whole pecans
\n* Warm caramel sauce for drizzling
\nInstructions:
\n1. Preheat oven to 350\u00b0F (175\u00b0C). Grease and line three 8-inch round cake pans.
\n2. In a bowl, whisk flour, baking soda, salt, and cinnamon.
\n3. In a large bowl, cream butter, oil, and both sugars until fluffy. Add eggs one at a time, then vanilla.
\n4. Mix in mashed bananas and sour cream. Gradually add dry ingredients, then fold in chopped pecans.
\n5. Divide batter evenly between pans and bake for 30\u201335 minutes. Cool completely before frosting.
\n6. For frosting: Melt butter in a saucepan, stir in brown sugar and milk. Bring to a boil, then remove from heat and let cool slightly.
\n7. Whisk in powdered sugar and vanilla until smooth. Let it thicken slightly before spreading.
\n8. Stack cake layers with caramel frosting between each one. Pour extra caramel on top and let it drip down the sides.
\n9. Garnish with fresh banana slices and pecans just before serving.
\nPro Tip:
\nAdd a thin layer of lemon juice on your banana slices to keep them from browning if prepping ahead<\/p>\n","protected":false},"excerpt":{"rendered":"
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