If you are craving a dessert that feels like a warm hug from the inside out, look no further than this Banana Pecan Caramel Cake Recipe. This cake combines the natural sweetness and moistness of ripe bananas with the rich crunch of toasted pecans, all enveloped in layers of luscious caramel sauce and creamy buttercream frosting. Every bite bursts with flavor and texture, making it the perfect centerpiece for cozy family gatherings or just a special treat to brighten your day. Once you try this Banana Pecan Caramel Cake Recipe, I promise you’ll be reaching for it again and again.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together harmoniously to create a stunning cake. Each component plays a vital role, whether it’s providing structure, moisture, flavor, or that irresistible caramel richness that elevates the whole dessert.
- All-purpose flour: The foundation that holds your cake together with just the right crumb and texture.
- Baking soda: Helps the cake rise, ensuring it’s light and fluffy.
- Salt: Enhances all the sweet flavors and balances the taste.
- Ground cinnamon (optional): Adds a warm, subtle spice that complements the bananas perfectly.
- Unsalted butter (softened): Provides richness and tenderness to the cake.
- Granulated sugar: Sweetens and helps create a delicate crumb.
- Large eggs: Bind everything together, adding moisture and structure.
- Ripe bananas (mashed): The star ingredient that brings natural sweetness and moistness.
- Buttermilk (or regular milk): Offers slight acidity for a tender crumb and balances the sweetness.
- Vanilla extract: Infuses the batter with a warm, inviting aroma.
- Chopped pecans (toasted): Adds crunch and a nutty flavor that contrasts beautifully with the cake’s softness.
- Brown sugar (packed): The base for that deep, buttery caramel sauce.
- Heavy cream: Makes the caramel sauce smooth and velvety.
- Powdered sugar: Sweetens and smooths the buttercream frosting.
- Milk: Adjusts the frosting’s consistency to perfectly spreadable.
How to Make Banana Pecan Caramel Cake Recipe
Step 1: Preheat and Prep Your Pans
To start this Banana Pecan Caramel Cake Recipe right, preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to ensure your cakes will release effortlessly after baking, giving you perfectly shaped layers to build your cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon if you’ve chosen to include it. This step evenly distributes the leavening and seasoning throughout the batter for consistent flavor and texture.
Step 3: Make the Cake Batter
In a large bowl, cream the softened butter and granulated sugar until the mixture turns light and fluffy—that’s where the magic starts. Beat in the eggs one at a time, giving each a good mix before adding the next. Then stir in the mashed bananas, buttermilk, and vanilla extract; these ingredients combine to give the cake its moist, sweet character with a fragrant depth. Lastly, fold the dry ingredients into the wet mix just until combined to avoid overworking the batter, and gently fold in the toasted pecans to add irresistible crunch.
Step 4: Bake Your Layers
Divide the batter equally between your two prepared pans and smooth the tops with a spatula for even rising. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack; this prevents them from breaking and lets them cool completely, which is essential before frosting.
Step 5: Prepare the Caramel Sauce
In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until the sugar dissolves and the mixture begins to boil. Let it cook for another 3 to 4 minutes, stirring occasionally to develop a deep, rich caramel flavor. Remove from heat, then stir in vanilla extract and salt to balance the sweetness, letting the sauce cool slightly so it thickens just right to drizzle between your cake layers.
Step 6: Whip Up the Buttercream Frosting
Beat softened butter, powdered sugar, and vanilla extract together until smooth and creamy. Slowly add milk one tablespoon at a time to achieve a spreadable consistency—neither too stiff nor too runny—perfect for frosting the cake beautifully without sliding off.
Step 7: Assemble the Cake
Place one cake layer on your serving plate and generously drizzle caramel sauce over it, allowing the sauce to soak into the cake’s soft crumb. Spread a thick layer of buttercream frosting on top of the caramel, then gently set the second cake layer on top. Repeat the process of drizzling caramel and frosting, finishing the top layer with leftover caramel and a sprinkle of toasted pecans for a crunchy, elegant finish.
How to Serve Banana Pecan Caramel Cake Recipe
Garnishes
To make each slice even more inviting, garnish with extra toasted pecans or a small drizzle of warm caramel sauce just before serving. This adds an extra touch of charm and enhances the nutty caramel flavors that make this cake unforgettable.
Side Dishes
This Banana Pecan Caramel Cake Recipe pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, serve alongside fresh berries or a small fruit salad, which can brighten the richness of the dessert.
Creative Ways to Present
Serve individual slices on vintage cake plates with a delicate sprinkle of cinnamon or a dusting of powdered sugar, giving it a cozy, homemade look. You could also create mini versions in cupcake liners for a charming party platter or gift wrapped slices for a thoughtful homemade gift that everyone will adore.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your cake, store leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. This keeps the cake moist and the frosting fresh. If your home is warm, refrigeration is a safe option but allow slices to come back to room temperature before serving.
Freezing
If you want to save part of this Banana Pecan Caramel Cake Recipe for later, it freezes beautifully. Wrap individual slices or the whole cake (without caramel drizzle) tightly in plastic wrap and then in foil. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge and add fresh caramel sauce and pecans before serving to restore its fresh-from-the-oven charm.
Reheating
To enjoy your cake warm, gently microwave a slice for about 15-20 seconds or let it sit at room temperature with a warm caramel drizzle added just before eating. This revives the gooey caramel and brings out the banana and pecan flavors beautifully.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, regular milk will work just fine. For a bit of acidity to mimic buttermilk, you can add a teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.
What type of pecans should I use?
Use raw pecans that you toast yourself for maximum flavor and crunch. Toasting the pecans before folding them into the batter and sprinkling on top brings out their natural oils and nuttiness, essential in this Banana Pecan Caramel Cake Recipe.
Can I make the caramel sauce ahead of time?
Yes, you can prepare the caramel sauce a day ahead. Store it covered at room temperature or in the fridge. Warm it gently before drizzling to restore its smooth, pourable texture.
Is this cake very sweet? Can I reduce sugar?
This cake has a balanced sweetness from the bananas and caramel. If you prefer less sweet, you can reduce the granulated sugar slightly, but keep the brown sugar in the caramel the same for that signature richness.
How do I prevent the frosting from melting?
Use room-temperature butter and keep the cake in a cool place or refrigerate if your kitchen is warm. Also, adding frosting right before serving helps keep it looking fresh and prevents melting from humidity or heat.
Final Thoughts
I hope you’re as excited as I am to dive into this Banana Pecan Caramel Cake Recipe. It’s one of those rare cakes that feels indulgent yet comforting, with layers of flavor and texture that invite smiles with every bite. Whether for a special occasion or a weekend treat, baking this cake will fill your kitchen with warmth and your heart with joy. Go ahead and give it a try—you deserve that perfect slice of happiness!
Print
Banana Pecan Caramel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Pecan Caramel Cake is a moist and flavorful dessert combining ripe bananas, crunchy toasted pecans, and rich caramel sauce layered between tender cake layers. The cake is layered with a luscious buttercream frosting and drizzled with homemade caramel, making it a perfect treat for special occasions or any time you crave a deliciously indulgent cake.
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 Batter
- 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 the oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. Set this mixture aside for later use in the batter.
- Make the cake batter: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the mashed ripe bananas, buttermilk, and vanilla extract until well combined. Gradually add the dry ingredients and mix just until combined, being careful not to overmix. Finally, fold in the toasted chopped pecans evenly into the batter.
- Bake the cake: Divide the cake batter evenly between the two prepared pans. Smooth the tops with a spatula to ensure even baking. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Make the caramel sauce: In a medium saucepan over medium heat, combine the brown sugar, unsalted butter, and heavy cream. Stir constantly until the sugar dissolves and the mixture comes to a boil. Let it simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in vanilla extract and salt. Allow the caramel sauce to cool slightly before using.
- Make the frosting: In a medium bowl, beat the softened unsalted butter with powdered sugar and vanilla extract until smooth and creamy. Add milk one tablespoon at a time until the frosting reaches a smooth and spreadable consistency suitable for layering and decorating the cake.
- Assemble the cake: Place one cake layer on a serving plate. Drizzle a generous amount of the caramel sauce over the top, then spread a layer of buttercream frosting evenly over it. Add the second cake layer on top and repeat the caramel and frosting layering. Ensure even coverage for a beautiful presentation.
- Serve: Drizzle any remaining caramel sauce over the top of the frosted cake. Sprinkle with additional toasted pecans for garnish. Slice the cake and enjoy this decadent treat with friends and family.
Notes
- Use ripe bananas for the best sweetness and flavor in the cake.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-8 minutes until fragrant, stirring once.
- If buttermilk is not available, substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar for acidity.
- Adjust the milk quantity in the frosting to achieve desired thickness; less milk for piping, more for spreading.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
