If you love the cozy flavors of ripe bananas, crunchy pecans, and rich caramel all wrapped up in a moist, tender crumb, then this Banana Pecan Caramel Cake Recipe is about to become your new favorite indulgence. It’s a beautiful balance of textures with the soft banana-infused cake layers, a luscious homemade caramel sauce, and a silky buttercream frosting that’s just sweet enough to satisfy any dessert craving. Whether you’re baking for a special occasion or just treating yourself to something special, this cake offers such a warm, comforting experience with every bite.
Ingredients You’ll Need
Getting the ingredients right is the first step toward baking this show-stopping cake. Each component is simple but essential, helping to build layers of flavor, moisture, and texture that make this cake unforgettable.
- All-purpose flour (2 1/2 cups): The sturdy base that creates a tender, soft cake crumb.
- Baking soda (1 1/2 tsp): Helps the cake rise and keeps it light.
- Salt (1/2 tsp): Balances sweetness and enhances flavors throughout.
- Ground cinnamon (1 tsp, optional): Adds a subtle warm spice that complements the bananas beautifully.
- Unsalted butter (1 cup softened + 1/2 cup for caramel + 1/2 cup softened for frosting): Adds richness and moisture in and on the cake.
- Granulated sugar (1 1/2 cups): Sweetens the cake perfectly without overpowering.
- Large eggs (2): Provide structure and help bind the batter.
- Ripe bananas (4, mashed): Bring natural sweetness and moistness with that unmistakable banana flavor.
- Buttermilk (1/2 cup): Gives the cake a tender crumb and slight tang.
- Vanilla extract (3 tsp total): Boosts the flavor with its fragrant warmth.
- Chopped pecans (1 cup toasted): Add crunch and a nutty depth that pairs perfectly with the caramel.
- Brown sugar (1 cup packed): The star of the caramel sauce, delivering a deep, molasses flavor.
- Heavy cream (1/4 cup): Enriches the caramel and frosting for a silky texture.
- Powdered sugar (1 1/2 cups): Creates the smoothest, sweetest frosting texture.
- Milk (2-3 tbsp, to adjust frosting): Helps achieve the perfect spreadable consistency.
How to Make Banana Pecan Caramel Cake Recipe
Step 1: Prepare Your Bakeware and Oven
Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper so your cake layers come out effortlessly after baking. This little step saves you from any sticky moments and ensures your cakes have that perfect shape.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon if you’re adding it. This step evenly distributes the leavening agents and spices, ensuring that every bite of your Banana Pecan Caramel Cake Recipe is perfectly balanced.
Step 3: Mix Wet Ingredients and Batter
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy — this process traps air to give your cake a lovely lift. Add the eggs one at a time, beating well after each. Then stir in your mashed bananas, buttermilk, and vanilla extract. Gradually add the dry ingredients until just combined, being careful not to overmix. Finish by folding in the toasted pecans, which give a wonderfully crunchy texture that contrasts delightful with the soft cake.
Step 4: Bake the Cake Layers
Divide the batter equally between your prepared pans. Smooth the tops gently with a spatula, then bake for about 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely — this cool-down period helps the cakes set nicely without crumbling.
Step 5: Make the Caramel Sauce
On medium heat, combine brown sugar, butter, and heavy cream in a saucepan. Stir constantly until the sugar dissolves and the mixture begins to boil, then let it cook for 3-4 minutes, stirring occasionally. Remove it from heat, stir in vanilla extract and salt, and let it cool slightly. This luscious caramel is the magic touch that turns your cake into something truly spectacular.
Step 6: Prepare the Buttercream Frosting
Beat softened butter, powdered sugar, and vanilla until smooth and creamy. Add milk one tablespoon at a time until the frosting reaches a perfect spreadable texture. This frosting compliments the caramel and banana flavors without being overly sweet, tying all the elements of the cake together.
Step 7: Assemble Your Banana Pecan Caramel Cake Recipe
Place one cake layer on your serving plate. Drizzle a generous amount of caramel sauce over it, then spread a layer of buttercream frosting. Add the second cake layer on top and repeat the caramel and frosting steps. Finish by drizzling any remaining caramel over the top and sprinkling with toasted pecans for a crunchy, visually stunning finish.
Step 8: Slice and Enjoy
Once assembled, slice your Banana Pecan Caramel Cake Recipe and dive in! Every bite is an experience — moist cake, creamy frosting, sticky, sweet caramel, and crunchy pecans all in perfect harmony.
How to Serve Banana Pecan Caramel Cake Recipe
Garnishes
Top your cake with extra toasted pecans or banana chips for a fresh, crunchy finish. A light dusting of cinnamon can also enhance the warm flavors. If you’re feeling indulgent, a touch of sea salt sprinkled over the caramel drizzle creates a delightful sweet-salty contrast.
Side Dishes
This cake pairs beautifully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream. Fresh berries, such as blueberries or raspberries, add a bright, tart balance to all the sweet richness. For a cozy twist, serve with a hot cup of coffee or spiced tea.
Creative Ways to Present
For parties, serve the Banana Pecan Caramel Cake Recipe as mini cake rounds or cupcakes with little caramel drizzle on top. You can even layer it in a trifle dish alternating cake with whipped cream and bananas for an elegant presentation. Wrapping a slice with a decorative napkin makes a lovely gift for friends and family.
Make Ahead and Storage
Storing Leftovers
Store your cake leftovers tightly wrapped in plastic wrap or an airtight container at room temperature for up to 2 days. If kept in the fridge, it will last about 4-5 days but bring it back to room temperature before serving for the best taste and texture.
Freezing
This Banana Pecan Caramel Cake Recipe freezes wonderfully. Wrap individual cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge and assemble or frost as usual.
Reheating
If you want to enjoy a slightly warm slice, microwave a piece for 10-15 seconds or let it sit at room temperature. Avoid reheating the entire cake as the frosting and caramel might separate or get too soft.
FAQs
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk on hand, regular milk works fine. To mimic buttermilk’s tanginess, add 1 tablespoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.
How ripe should the bananas be for the best flavor?
The riper, the better! Look for bananas with lots of brown spots or fully brown skins. These are sweeter and mash smoothly, giving the most flavor and moisture to the cake.
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds are excellent swaps if you prefer. Just make sure to toast them lightly to bring out their natural flavors.
Is this recipe suitable for high altitude baking?
For high altitude, you may want to slightly reduce baking powder and increase flour by a few tablespoons. Also, watch the baking time closely since cakes bake faster at higher altitudes.
Can I make the caramel sauce in advance?
Yes, you can prepare the caramel sauce a day ahead and store it in the refrigerator. Rewarm gently on low heat before using it to assemble the cake.
Final Thoughts
This Banana Pecan Caramel Cake Recipe is such a heartfelt dessert that promises to fill your kitchen with amazing aromas and your gatherings with smiles. It’s a wonderful way to celebrate the simple joy of combining humble ingredients into something extraordinary. So grab those bananas, toast your pecans, and whip up this delicious cake — I promise it will become a cherished favorite in no time!
Print
Banana Pecan Caramel Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Pecan Caramel Cake is a moist and flavorful dessert that combines ripe bananas, toasted pecans, and a rich homemade caramel sauce layered with creamy buttercream frosting. Perfect for celebrations or a special treat, this cake brings together warm spices and luscious textures in every bite.
Ingredients
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon (optional)
Cake Ingredients
- 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)
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
Buttercream Frosting
- 1/2 cup Unsalted butter (softened)
- 1 1/2 cups Powdered sugar
- 1 tsp Vanilla extract
- 2–3 tbsp Milk (to adjust consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon until well combined. Set aside for later use.
- Cream Butter and Sugar, Add Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the mashed ripe bananas, buttermilk, and vanilla extract until well blended.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing. Gently fold in the toasted chopped pecans, distributing them evenly throughout the batter.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Sauce: In a medium saucepan over medium heat, combine brown sugar, unsalted butter, and heavy cream. Stir constantly until the sugar dissolves and the mixture begins to boil. Continue cooking for 3-4 minutes, stirring occasionally. Remove from heat, then stir in vanilla extract and salt. Let the sauce cool slightly to thicken.
- Prepare the Buttercream Frosting: In a separate medium bowl, beat softened butter, powdered sugar, and vanilla extract together until smooth and creamy. Add milk one tablespoon at a time until you reach a smooth and spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Generously drizzle with caramel sauce, then spread a layer of buttercream frosting over the top. Add the second cake layer and repeat with caramel sauce and frosting. Drizzle any remaining caramel sauce over the top and sprinkle with additional toasted pecans for garnish. Slice and serve.
Notes
- Make sure to use ripe bananas for the best flavor and moistness in the cake.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes, stirring occasionally, until fragrant.
- Adjust the amount of milk in the buttercream frosting to get your preferred consistency.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
