Banana Pecan Caramel Layer Cake

Ingredients:

• For the Cake:
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp cinnamon
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 1 1/2 cups vegetable oil
• 1 1/2 cups granulated sugar
• 1 1/2 tsp pure vanilla extract
• 1 1/2 cups mashed bananas (very ripe and spotty)
• Chopped pecans (quantity as desired)
• For the Vegan Caramel Sauce:
• 1 1/4 cup sugar
• 1/4 cup water
• 1 cup full-fat coconut milk or heavy cream
• 1 Tbsp butter (vegan or regular)
• For the Swiss Meringue Buttercream:
• 2 cups granulated sugar
• 1 1/2 cups salted butter, softened
• 2 tsp vanilla extract
• 3-4 tbsp caramel sauce

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare three 6-inch cake pans by lining the bottoms with parchment paper and spraying the sides with non-stick spray. Alternatively, use two 8-inch cake pans.
2. Sift the flour, cinnamon, baking soda, baking powder, and salt together on a large piece of parchment paper.
3. In a stand mixer with a paddle attachment, mix the eggs, oil, sugar, and vanilla until smooth. Add the mashed bananas and mix again.
4. Slowly incorporate the sifted dry ingredients, mixing just until combined. Add the chopped pecans and mix to distribute evenly.
5. Pour the batter into the prepared pans and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes sit for 5 minutes, then remove from pans onto cooling racks.

For the Caramel Sauce:

1. Combine the sugar and water in a saucepan. Simmer until the mixture turns golden brown.
2. Whisk in the coconut milk and butter until smooth.

For the Swiss Meringue Buttercream:

1. Beat the egg whites and sugar over a pot of boiling water until the sugar dissolves and the mixture reaches 160°F (71°C).
2. Whip the mixture until stiff peaks form, then gradually add the cubed butter until the mixture is light and fluffy.
3. Mix in the vanilla extract and 3-4 tablespoons of caramel sauce.

For the Cake Assembly:

1. Trim the tops of the cakes to level them.
2. Stack the cake layers with buttercream and caramel between each layer.
3. For the drip effect, cool the cake and then pour the caramel sauce over the cake, allowing it to drip down the sides.

Enjoy!