Dessert: Banana Layer Cake with Caramel Cream and Pecans

Ingredients

2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon (generous) fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups sugar, divided
6 large eggs
1 cup plus 2 tablespoons buttermilk
2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)

Instructions

Preheat oven to 350 °F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and sea salt into medium bowl. Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended. Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions. Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes. Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans (about 3 1/2 cups for each).
Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

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