Banana Pecan Caramel Cake (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
270 g self-rising flour
02 -
1.5 teaspoons ground cinnamon
03 -
0.5 teaspoon ground ginger
04 -
0.5 teaspoon ground nutmeg
→ Wet Ingredients
05 -
270 ml soy milk
06 -
75 g dairy-free yogurt
07 -
115 g light brown sugar
08 -
60 ml maple syrup
09 -
3 large overripe bananas, mashed
10 -
80 g unsalted vegan butter, softened
11 -
2 teaspoons vanilla extract
→ Pecans
12 -
60 g pecans, toasted and chopped, plus extra for garnish
→ Caramel Sauce
13 -
200 g granulated sugar
14 -
180 ml coconut cream
15 -
30 g unsalted vegan butter
16 -
1 pinch sea salt
→ Assembly and Garnish
17 -
Vegan buttercream frosting (prepared as desired)
18 -
Whole toasted pecan halves, for decoration
# Step-by-Step Directions:
01 -
Line the bases of three 15 cm or two 20 cm round cake pans with parchment paper and lightly grease the sides with non-stick spray.
02 -
Scatter pecans on a baking tray and toast at 175°C for 8-10 minutes, stirring once, until fragrant and golden. Let cool and then chop coarsely.
03 -
In a large bowl, sift together self-rising flour, cinnamon, ginger, and nutmeg.
04 -
In a separate bowl, beat together brown sugar, softened vegan butter, and maple syrup until pale and aerated. Add mashed bananas, soy milk, dairy-free yogurt, and vanilla extract. Mix until combined.
05 -
Fold the dry ingredients into the wet mixture in batches, mixing gently until just combined. Do not overmix.
06 -
Fold in the chopped toasted pecans, reserving extra for decorating.
07 -
Divide batter evenly among prepared pans. Bake in a preheated oven at 175°C for 25-27 minutes until a skewer inserted in the center emerges clean. Cool cakes in their tins for 10 minutes, then transfer to a wire rack to cool completely.
08 -
Place sugar in a clean, heavy-bottomed saucepan over medium heat and let melt undisturbed, swirling the pan occasionally, until amber. Carefully whisk in coconut cream, vegan butter, and sea salt. Simmer for 2-3 minutes until smooth. Cool to room temperature.
09 -
Level cake layers as needed. Place the first layer on a serving board. Spread a thin layer of caramel sauce, top with buttercream, and sprinkle with pecans. Repeat with remaining layers.
10 -
Spread a thin crumb coat of buttercream over the entire cake and chill for 15 minutes to set.
11 -
Spread a final layer of buttercream on the cake. Decorate with swirls, a drizzle of caramel sauce cascading down the sides, and arrange toasted pecan halves on top.
12 -
Allow cake to reach room temperature before slicing and serving. Store in an airtight container in the refrigerator for up to 4 days.
# Helpful Notes:
01 -
Use overripe bananas with dark brown skins for maximum flavor and moisture.
02 -
Caramel sauce can be made up to 2 days ahead and refrigerated.
03 -
Ensure all ingredients are at room temperature before mixing for a smooth batter and even crumb.