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Ingredients (Quantities) :
For the cake:
All-purpose flour : 2 ½ cups
Baking powder : 1 ½ teaspoon
Baking soda : ½ teaspoon
Salt : ½ teaspoon
Cinnamon : 1 teaspoon
Ripe mashed bananas : 1 ½ cups (about 3-4 bananas)
Granulated sugar : 1 cup
Brown sugar : ½ cup, packed
Unsalted butter : ½ cup, softened
Eggs : 3 large
Vanilla extract : 2 teaspoons
Buttermilk : ¾ cup
Toasted pecans : 1 cup, chopped
For the caramel sauce:
Granulated sugar : 1 cup
Unsalted butter : 6 tablespoons
Heavy cream : ½ cup
Salt : ½ teaspoon
For the cream cheese frosting:
Cream Cheese : 8 oz, softened
Unsalted butter : 4 tablespoons, softened
Powdered sugar : 2 cups
Vanilla extract : 1 teaspoon
Optional ingredients :
Extra pecans : for garnish
Sliced bananas : for garnish
Instructions :
1. Prepare the cake :
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, beat together softened butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla extract.
Add the mashed bananas and mix until well combined.
Gradually add the flour mixture and buttermilk, alternating and beginning and ending with the flour. Stir in the toasted pecans.
Divide the batter among the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
2. Prepare the caramel sauce :
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