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Decadent Caramel Banana Pecan Cake

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This decadent caramel banana pecan cake is a rich and moist dessert that combines the sweet flavors of ripe bananas, crunchy pecans, and a luscious caramel glaze. With its tender crumb and nutty caramel topping, this cake is perfect for special occasions, holidays, or whenever you crave a comforting homemade treat.

Why You’ll Love This Recipe

  • Moist & Flavorful – The combination of bananas and caramel creates an ultra-soft, rich cake.
  • Easy to Make – Simple ingredients and a straightforward process.
  • Perfectly Nutty – Toasted pecans add crunch and depth of flavor.
  • Show-Stopping Dessert – Ideal for gatherings, potlucks, or celebrations.

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 powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Butter, softened
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Sour cream or Greek yogurt
  • Chopped pecans

For the Caramel Sauce:

  • Butter
  • Brown sugar
  • Heavy cream
  • Vanilla extract
  • Salt

Directions

this recipe

Make the Cake:

  1. Preheat the Oven – Set to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Cream Butter & Sugar – In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add Wet Ingredients – Mix in eggs one at a time, then add mashed bananas, vanilla extract, and sour cream.
  5. Combine & Fold – Gradually add the dry ingredients, mixing until just combined. Fold in chopped pecans.
  6. Bake – Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Make the Caramel Sauce:

  1. Melt Butter & Sugar – In a saucepan over medium heat, melt butter and stir in brown sugar until dissolved.
  2. Add Cream & Simmer – Slowly pour in heavy cream, stirring continuously. Simmer for 2-3 minutes.
  3. Finish & Cool – Remove from heat and stir in vanilla and salt. Let cool slightly before pouring over the cake.

Assemble & Serve:

  1. Pour the warm caramel sauce over the cooled cake.
  2. Sprinkle with extra chopped pecans for garnish.
  3. Slice and serve!

Servings and Timing

  • Servings: 8-10
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Variations

  • Chocolate Twist – Add chocolate chips to the batter for extra indulgence.
  • Salted Caramel – Increase the salt in the caramel sauce for a sweet-salty contrast.
  • Nut-Free Version – Skip the pecans or replace them with shredded coconut.
  • Cream Cheese Frosting – Instead of caramel, top the cake with cream cheese frosting for a tangy twist.

Storage/Reheating

  • Refrigerate – Store in an airtight container for up to 4 days.
  • Freeze – Wrap slices individually and freeze for up to 3 months. Thaw overnight before serving.
  • Reheat – Warm slices in the microwave for 10-15 seconds for a gooey caramel topping.

FAQs

Can I use frozen bananas?

Yes! Thaw and drain any excess liquid before mashing.

What can I substitute for sour cream?

Greek yogurt or buttermilk works well as a replacement.

Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and add the caramel sauce before serving.

How do I prevent my cake from sticking?

Grease and flour the pan well, or use parchment paper for easy removal.

Can I use store-bought caramel sauce?

Yes, but homemade caramel enhances the flavor and richness.

Can I make this cake gluten-free?

Use a 1:1 gluten-free flour blend for best results.

Can I add bananas on top?

Yes! Sliced bananas make a great decorative topping before serving.

How do I toast pecans?

Bake at 350°F for 5-7 minutes or toast in a dry skillet over medium heat.

Can I bake this in a loaf pan?

Yes, but increase the baking time to about 50-55 minutes.

Can I make cupcakes with this recipe?

Yes! Bake in muffin tins for 18-22 minutes at 350°F.

Conclusion

This decadent caramel banana pecan cake is a must-try for any dessert lover. Moist, flavorful, and topped with rich caramel, it’s the perfect balance of sweetness and nuttiness. Whether for a holiday, a family gathering, or a casual treat, this cake is guaranteed to impress. Try it today!

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Decadent Caramel Banana Pecan Cake

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8–10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This Caramel Banana Pecan Cake is rich, moist, and loaded with ripe bananas, crunchy pecans, and a luscious caramel drizzle. Perfect for special occasions or when you need an indulgent treat!

Ingredients

Units Scale
For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup sour cream (or Greek yogurt)
  • 3/4 cup chopped pecans
For the Caramel Sauce:
  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
For Garnish (Optional):

  • 1/2 cup chopped pecans
  • Sliced bananas

Instructions

Make the Cake:

  1. Preheat Oven & Prepare Pan:

    • Preheat oven to 350°F (175°C).
    • Grease and flour a 9-inch round cake pan or bundt pan.

  2. Mix Dry Ingredients:

    • In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

  3. Cream Butter & Sugar:

    • In a large bowl, beat butter, oil, brown sugar, and granulated sugar until light and fluffy.
    • Add eggs and vanilla, mixing well.

  4. Add Bananas & Sour Cream:

    • Stir in mashed bananas and sour cream until combined.

  5. Combine & Fold in Pecans:

    • Gradually mix in dry ingredients until just combined.
    • Fold in chopped pecans.

  6. Bake:

    • Pour batter into the prepared pan.
    • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
    • Let cool for 10 minutes before removing from the pan.

Make the Caramel Sauce:

  1. Melt Butter & Sugar:

    • In a saucepan over medium heat, melt butter and stir in brown sugar.
    • Cook for 2 minutes, stirring frequently.

  2. Add Cream & Simmer:

    • Slowly whisk in heavy cream and bring to a gentle boil.
    • Cook for 3-5 minutes until slightly thickened.
    • Remove from heat and stir in vanilla and salt.

Assemble & Serve:

  1. Drizzle & Garnish:

    • Pour warm caramel sauce over the cooled cake.
    • Garnish with extra pecans and sliced bananas if desired.

  2. Enjoy!

  • Slice and serve warm or at room temperature.

Notes

  • Want an extra crunch? Toast the pecans before adding them to the batter.
  • For a richer caramel, cook the sauce for an extra 2 minutes to thicken further.
  • Store leftovers in the fridge for 3 days; warm slices before serving.

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