Indulge in the sweet, nutty goodness of this heavenly banana pecan caramel cake. With layers of moist banana cake, crunchy pecans, and luscious caramel sauce, this dessert is a show-stopping treat for any occasion.
Why You’ll Love This Recipe
- Decadent Flavors: Combines the natural sweetness of bananas with buttery pecans and rich caramel.
- Moist and Tender: The perfect texture makes every bite delightful.
- Elegant and Impressive: A great centerpiece for gatherings or celebrations.
- Easy to Customize: Add your favorite nuts or a twist of spices for a unique take.
- Crowd-Pleaser: Loved by kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Ripe bananas, mashed
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
For the Filling and Topping:
- Pecans, chopped
- Caramel sauce (store-bought or homemade)
- Cream cheese (for optional frosting)
- Powdered sugar (for optional frosting)
Directions
Make the Cake:
- Preheat the Oven: Set the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream Butter and Sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Bananas: Mix in the eggs one at a time, followed by the mashed bananas and vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Assemble the Cake:
- Layer with Caramel and Pecans: Spread a layer of caramel sauce over the top of the first cake layer and sprinkle with chopped pecans. Place the second layer on top.
- Add Frosting (Optional): For a cream cheese frosting, beat cream cheese and powdered sugar until smooth, then spread it over the top and sides of the cake.
- Top with Caramel and Pecans: Drizzle caramel sauce over the frosting and sprinkle with additional pecans for a beautiful finish.
Servings and Timing
- Servings: Serves 12
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: About 1 hour
Variations
- Spiced Banana Cake: Add cinnamon, nutmeg, or allspice to the batter for a warm, spiced flavor.
- Nut-Free Option: Substitute pecans with toffee bits or omit nuts entirely.
- Extra Caramel: Swirl caramel directly into the cake batter for an even richer taste.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Cupcakes: Turn this recipe into cupcakes by baking in a muffin tin for 15–20 minutes.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10–15 seconds to enhance the caramel flavor.
FAQs
Can I use overripe bananas?
Yes, overripe bananas are perfect for this recipe as they enhance the sweetness and moisture.
Can I make this cake without nuts?
Absolutely! You can skip the pecans or replace them with chocolate chips for a nut-free version.
Is homemade caramel sauce better than store-bought?
Homemade caramel sauce offers a richer, fresher taste, but store-bought works well for convenience.
Can I use a bundt pan?
Yes, bake the batter in a greased bundt pan for 40–50 minutes.
What’s a substitute for buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Can I make this cake in advance?
Yes, bake the cake layers a day ahead, wrap them tightly, and frost just before serving.
How do I prevent the cake from sticking?
Grease the pans well and line the bottoms with parchment paper for easy removal.
Can I use walnuts instead of pecans?
Yes, walnuts are a great substitute and provide a similar nutty flavor.
What frosting pairs well with this cake?
Cream cheese frosting is a classic choice, but whipped cream or buttercream also work well.
How do I keep the cake moist?
Store it covered in an airtight container and avoid overbaking to retain moisture.
Conclusion
This heavenly banana pecan caramel cake is a stunning and delicious dessert that’s sure to impress your family and friends. The combination of moist banana cake, crunchy pecans, and gooey caramel sauce creates a perfect harmony of flavors. Try this recipe for your next gathering and watch it disappear in no time!
Print
Heavenly Banana Pecan Caramel Cake Recipe
- Prep Time: 20 minutes
- Chill Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Category: Desserts, Cakes
- Method: Baking
- Cuisine: American
Description
This Heavenly Banana Pecan Caramel Cake is a moist, flavorful dessert loaded with ripe bananas, crunchy pecans, and topped with a rich caramel glaze. Perfect for celebrations or as a comforting treat any day.
Ingredients
For the cake:
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk
- 3 ripe bananas, mashed
- 1 cup (120 g) chopped pecans
For the caramel glaze:
- 1/2 cup (100 g) brown sugar, packed
- 4 tbsp (60 g) unsalted butter
- 2 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
1. Prepare the cake batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix in the mashed bananas until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients.
- Fold in the chopped pecans.
2. Bake the cake:
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for 35–40 minutes (for a 9×13 pan) or 30–35 minutes (for round pans), or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the caramel glaze:
- In a small saucepan, melt the butter and brown sugar over medium heat, stirring until the sugar dissolves.
- Add the heavy cream, vanilla extract, and salt. Stir and bring to a gentle boil. Cook for 1–2 minutes, then remove from heat. Let cool slightly.
4. Assemble the cake:
- Pour the warm caramel glaze over the cooled cake, spreading evenly. If using round pans, you can pour some glaze between the layers as well.
- Sprinkle additional chopped pecans on top for garnish, if desired.
5. Serve:
- Let the glaze set for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
- Substitute walnuts for pecans, if preferred.
- For extra flavor, toast the pecans before adding them to the batter.
- Leftovers can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.