Heavenly Banana Caramel Dream Cake

Embark on a culinary journey with the Heavenly Banana Caramel Dream Cake, a dessert masterpiece that combines moist banana cake layers with a rich caramel filling, all crowned with a luxurious cream cheese frosting. This Heavenly Banana Caramel Dream Cake is not just a treat; it’s an unforgettable experience designed to delight your senses and elevate any occasion into something truly special.

Ingredients

F or the Banana Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1/2 cup sour cream
• 1 tsp vanilla extract

Fo r the Caramel Filling:

• 1 cup brown sugar
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

F or the Cream Cheese Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract

Fo r the Drizzle:

• 1/2 cup caramel sauce
• Whole pecans for garnish

Directions

1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
3. Cream Butter and Sugars: In another bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, then incorporate the mashed bananas, sour cream, and vanilla.
4. Combine: Gradually mix in dry ingredients until just combined. Divide batter among prepared pans.
5. Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
6. Make the Caramel Filling: Combine brown sugar, heavy cream, and butter in a saucepan. Bring to a boil, then simmer for 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temperature.
7. Prepare the Frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla.
8. Assemble the Cake: Layer the cake with frosting and caramel filling. Frost the outside of the cake. Drizzle with caramel sauce and garnish with pecans.

Prep and Cooking Details

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hours
• Kcal: 700 kcal
• Servings: 12

Notes

• Use ripe bananas for the best flavor.
• Allow the caramel to cool to prevent it from melting the frosting.
• The cake can be prepared a day in advance; refrigerate and bring to room temperature before serving.
• For an extra touch of indulgence, serve with whipped cream or vanilla ice cream.

Nutritional Breakdown (per serving)

• Calories: 700 kcal
• Carbohydrates: 102 g
• Protein: 6 g
• Fat: 32 g
• Saturated Fat: 20 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 115 mg
• Sodium: 320 mg
• Potassium: 300 mg
• Fiber: 2 g
• Sugar: 76 g
• Vitamin A: 1100 IU
• Vitamin C: 5 mg
• Calcium: 60 mg
• Iron: 2 mg

This cake is not only a delight for the senses but also provides a good balance of nutrients, including potassium from the bananas and healthy fats from the nuts.

FAQs

1. Can I make this cake gluten-free? Yes, by using a gluten-free flour blend in place of all-purpose flour.
2. How should I store this cake? Keep in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without the caramel drizzle and pecans for up to a month.
3. Can I use a different type of frosting? Yes, buttercream or whipped cream frosting can be used as alternatives to cream cheese frosting.
4. What can I use instead of sour cream? Greek yogurt is a great substitute for sour cream, maintaining the cake’s moist texture.

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