This moist, delicious banana cake is topped with a rich caramel frosting.

Banana Layer Cake


  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 egg yolks
  • 1 teaspoon baking soda
  • 1/3 cup buttermilk
  • 2 cups all-purpose flour
  • 3 large ripe bananas, mashed
  • 1 cup chopped pecans
  • 2 egg whites
  • 1 1/4 cups white sugar
  • 3/4 cup packed brown sugar
  • 1 cup evaporated milk
  • 1/2 cup butter


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.

2 In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.

3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.

4 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake.

5 To make the Caramel Frosting: In a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. Cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees F; 116 degrees C). Remove from heat, and beat until spreading consistency; add additional milk if necessary. Spread immediately on cooled cake.


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