Banana Pecan Caramel Cake

Let’s talk about comfort in cake form—because this Banana Pecan Caramel Cake is the embodiment of cozy indulgence. Imagine layers of tender, moist banana cake, packed with the crunch of toasted pecans, and all drizzled with rich, gooey caramel sauce. It’s the perfect treat to enjoy with a hot cup of coffee or to serve at your next gathering. The bananas bring a natural sweetness, the pecans add a lovely nutty bite, and that caramel? Well, it takes this cake from delicious to downright irresistible. I promise you, one bite and you’ll be hooked!

Why You’ll Love Banana Pecan Caramel Cake

This cake isn’t just tasty—it’s everything you love in a dessert: comforting, decadent, and easy to love. Here’s why it’s bound to become your new favorite:

Rich, Moist Banana Flavor: The banana cake layers are incredibly moist and packed with that rich, sweet banana flavor, making each bite pure bliss.

Nutty and Crunchy: With crunchy toasted pecans sprinkled throughout the cake, this dessert gives you that perfect balance of softness and bite. It’s a delightful surprise in every mouthful!

Caramel Bliss: The caramel sauce is the showstopper here. It’s creamy, buttery, and absolutely luxurious, pooling around the cake for that perfect sweet finish.

Perfect for All Occasions: Whether it’s a special celebration, a casual afternoon snack, or just because you’re craving something sweet, this cake fits any occasion perfectly.

Easy to Make: Despite the impressive flavor, this cake comes together easily with ingredients you likely already have in your pantry. It’s the perfect cake to make when you want something indulgent without all the fuss.

Ingredients

For the Banana Pecan Cake:

  • Ripe Bananas: The star of the cake, adding natural sweetness and moisture.
  • All-Purpose Flour: Provides the structure and texture for the cake.
  • Baking Powder and Baking Soda: The leavening agents that help the cake rise and become light and fluffy.
  • Salt: A pinch of salt balances the sweetness of the cake and enhances the flavors.
  • Butter: Adds richness and moisture to the cake.
  • Sugar: Sweetens the cake and helps it achieve the perfect texture.
  • Eggs: These help bind the cake and give it a smooth texture.
  • Vanilla Extract: Adds a warm, sweet note to the cake.
  • Buttermilk: Contributes to the softness and tender crumb of the cake.
  • Toasted Pecans: Adds a nutty crunch and enhances the overall flavor profile.

For the Caramel Sauce:

  • Brown Sugar: Gives the caramel its deep, rich flavor.
  • Butter: Helps create a smooth and velvety caramel sauce.
  • Heavy Cream: Adds richness and makes the caramel sauce creamy.
  • Vanilla Extract: Enhances the flavor of the caramel sauce.

(Note: Specific measurements are provided in the recipe card above.)

Instructions

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
  2. Prepare the Dry Ingredients
    In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Set this aside for later.
  3. Cream the Butter and Sugar
    In a large bowl, beat the butter and sugar together until light and fluffy. This should take about 3-5 minutes, allowing the butter to trap air and help the cake rise.
  4. Add the Wet Ingredients
    Add the eggs one at a time, beating well after each addition. Stir in the mashed ripe bananas and vanilla extract. Mix until everything is well combined.
  5. Combine Wet and Dry Ingredients
    Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
  6. Add the Pecans
    Gently fold in the toasted pecans, ensuring they’re evenly distributed throughout the batter.
  7. Bake the Cake
    Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Cool the Cakes
    Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the Caramel Sauce
    While the cakes are cooling, make the caramel sauce. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes until the sugar has dissolved. Add the heavy cream and bring the mixture to a simmer. Cook for another 3-4 minutes, stirring constantly, until the caramel has thickened. Remove from heat and stir in the vanilla extract.
  10. Assemble the Cake
    Once the cakes are completely cool, place one layer on a serving plate. Drizzle with a generous amount of caramel sauce and spread it evenly. Top with the second cake layer, and pour the remaining caramel sauce over the top. Allow the caramel to drip down the sides for that perfect, indulgent look.
  11. Serve and Enjoy
    Slice into this irresistible cake and enjoy the perfect blend of moist banana cake, crunchy pecans, and sweet, gooey caramel. It’s pure dessert perfection!

Nutrition Facts

Servings: 12
Calories per serving: ~400
Total Fat: 20g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 150mg
Total Carbohydrates: 55g
Dietary Fiber: 2g
Sugars: 38g
Protein: 3g

Preparation Time

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Cool Time: 1 hour
Total Time: 2 hours

How to Serve Banana Pecan Caramel Cake

  • For a Celebration: This cake is perfect for birthdays, anniversaries, or any special occasion. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • As a Dessert for a Gathering: Whether you’re hosting a family dinner or a gathering with friends, this cake will steal the show. It’s comforting yet elegant, making it suitable for any event.
  • With Coffee or Tea: Enjoy this cake with a hot cup of coffee or a chilled iced tea for the ultimate treat during your afternoon break.

Additional Tips

  • Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Use bananas with lots of spots for the best result.
  • Toast the Pecans: Toasting the pecans before adding them to the cake enhances their flavor and adds an extra crunch to each bite.
  • Make the Caramel Ahead: If you’re short on time, the caramel sauce can be made ahead and stored in the fridge. Simply reheat it before drizzling over the cake.
  • Make it Gluten-Free: To make this cake gluten-free, swap the all-purpose flour for a gluten-free flour blend and add 1 teaspoon of xanthan gum to help with texture.

FAQ Section

Q1: Can I use walnuts instead of pecans?
A1: Absolutely! Walnuts would make a great substitute. They’ll add a slightly different flavor but still provide that nice crunchy texture.

Q2: Can I make this cake in advance?
A2: Yes! You can bake the cake layers a day ahead and store them in an airtight container. Add the caramel sauce just before serving to keep it fresh and gooey.

Q3: Can I make the caramel sauce without heavy cream?
A3: Yes, you can substitute the heavy cream with coconut cream or use milk for a lighter version of the caramel sauce, though the consistency may vary.

Q4: How do I store leftover cake?
A4: Store leftover cake in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave for a few seconds for that fresh, warm taste.

Q5: Can I freeze this cake?
A5: Yes, you can freeze the cake layers! Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before frosting and serving.

Q6: How can I make this cake dairy-free?
A6: Use dairy-free butter and a plant-based milk like almond or oat milk in the cake. For the caramel sauce, use coconut milk or a dairy-free cream alternative.

Q7: Can I use a different type of sugar for the caramel?
A7: Yes, you can use coconut sugar or maple sugar for a more natural flavor, but the caramel may have a slightly different color and taste.

Q8: Can I add other fruits to the cake?
A8: Yes, you can add other fruits like blueberries or chopped apples to the cake for a unique twist. Just be sure to adjust the sweetness if needed.

Q9: How do I prevent the cake from being too sweet?
A9: If you find the cake too sweet, reduce the amount of sugar in the cake batter slightly. You can also skip the frosting and serve the cake plain or with just a drizzle of caramel.

Q10: What’s the best way to reheat this cake?
A10: Reheat individual slices in the microwave for about 20-30 seconds, or warm up the whole cake in a low oven (around 250°F) for about 10-15 minutes.

Conclusion

This Banana Pecan Caramel Cake is a true indulgence—moist, flavorful, and perfect for any occasion. Whether you’re celebrating or simply treating yourself, this cake is guaranteed to be a crowd-pleaser. Enjoy every sweet, nutty, caramel-soaked bite!

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Banana Pecan Caramel Cake


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  • Author: Olivia
  • Total Time: 0 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Banana Pecan Caramel Cake is a decadent dessert that combines the richness of bananas, the crunch of toasted pecans, and a luscious homemade caramel sauce. A true crowd-pleaser for any occasion!


Ingredients

Scale

For the cake:

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon (optional)
  • 1 cup Unsalted butter (softened)
  • 1 1/2 cups Granulated sugar
  • 2 Large eggs
  • 4 Ripe bananas (mashed)
  • 1/2 cup Buttermilk (or regular milk)
  • 1 tsp Vanilla extract
  • 1 cup Chopped pecans (toasted)

For the caramel sauce:

  • 1 cup Brown sugar (packed)
  • 1/2 cup Unsalted butter
  • 1/4 cup Heavy cream
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt

For the frosting:

  • 1/2 cup Unsalted butter (softened)
  • 1 1/2 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 23 tbsp Milk (to adjust consistency)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
  3. Make the cake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, buttermilk, and vanilla extract. Gradually add the dry ingredients and mix until just combined. Fold in the toasted chopped pecans.
  4. Bake the cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  5. Make the caramel sauce: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the sugar is dissolved and the mixture begins to boil. Let it cook for about 3-4 minutes, stirring occasionally. Remove from heat, stir in the vanilla extract and salt, and let the sauce cool slightly.
  6. Make the frosting: In a medium bowl, beat together the softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add milk one tablespoon at a time until the frosting reaches your desired consistency (smooth and spreadable).
  7. Assemble the cake: Place one cake layer on a serving plate. Drizzle a generous amount of the caramel sauce over the top, then frost with a layer of buttercream frosting. Place the second cake layer on top and repeat the process, adding more caramel sauce and frosting.
  8. Serve: Drizzle any remaining caramel sauce over the top of the frosted cake and sprinkle with additional toasted pecans. Slice and enjoy!

Notes

  • For extra flavor, you can add a pinch of cinnamon or nutmeg to the frosting.
  • If you want a more intense caramel flavor, you can make the caramel sauce ahead of time and refrigerate it. Reheat slightly before drizzling over the cake.
  • Toasting the pecans before adding them to the cake enhances their flavor and adds extra crunch.
  • Prep Time: 25 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 40g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0 g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

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