Banana Pecan Caramel Cake Recipe
If you’re searching for a showstopper dessert that’s as comforting as it is impressive, this Banana Pecan Caramel Cake is what you need in your baking life. Imagine a moist banana cake, generously studded with buttery pecans and crowned with a glossy caramel drizzle—each bite delivers a swoon-worthy combination of sweet, nutty, and spiced flavors. Whether it’s for a family celebration or a cozy weekend treat, this cake has a way of making any moment extra special. Trust me, if you love the classic flavors of banana bread but crave something a little more decadent, this Banana Pecan Caramel Cake will become your new favorite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe is that it relies on simple pantry staples and a few fresh ingredients, all working together to create a cake that’s incredibly moist and flavorful. Every component has a purpose, whether it’s lending richness, structure, or that irresistible caramel finish.
- Mashed ripe bananas: Overripe bananas are key for natural sweetness and a soft, tender crumb.
- All-purpose flour: Provides the perfect balance of structure and softness for the cake.
- Baking soda and baking powder: These leaveners help the cake rise beautifully and stay light.
- Salt: Just enough to enhance all the other flavors without overpowering them.
- Ground cinnamon and nutmeg: Add warm, cozy spice notes that complement the banana and caramel.
- Unsalted butter (softened): Makes the cake rich and tender, and ensures the crumb stays moist.
- Granulated sugar: Sweetens the cake and helps with a delicate texture.
- Light brown sugar (packed): Brings a deeper, molasses-y sweetness and extra moisture.
- Large eggs: Bind everything together and add a bit of loft to the batter.
- Sour cream: The secret to a lusciously moist cake that stays tender for days.
- Vanilla extract: Infuses the batter with aromatic sweetness and rounds out the flavor.
- Chopped pecans: Add a delightful crunch and buttery nutty flavor throughout the cake.
- Caramel sauce: Drizzled on top for a glossy, gooey finish that pairs perfectly with banana and pecan.
- Chopped pecans (for topping): Extra pecans on top add crunch and make the cake look irresistible.
How to Make Banana Pecan Caramel Cake
Step 1: Prep Your Pan and Preheat
Start by heating your oven to 350°F (175°C) and greasing a 9-inch round or square cake pan. This ensures your Banana Pecan Caramel Cake doesn’t stick and makes for easy removal once it’s baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step ensures the leaveners and spices are evenly distributed, so every bite is flavorful and light.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This creates an airy base for your cake and helps it rise just right.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, then stir in the mashed bananas, sour cream, and vanilla extract until the mixture is smooth and well incorporated. The bananas and sour cream give this Banana Pecan Caramel Cake its signature moist texture.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—this keeps your cake tender and soft.
Step 6: Fold in the Pecans
Gently fold in the chopped pecans. If you want extra depth, toast the pecans before adding them for a richer, nuttier flavor.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Add the Caramel and Pecans
Once your Banana Pecan Caramel Cake has cooled, drizzle caramel sauce generously over the top and sprinkle with the remaining chopped pecans. For an extra indulgent touch, add a second drizzle of caramel just before serving.
How to Serve Banana Pecan Caramel Cake
Garnishes
A final shower of chopped pecans and a generous caramel drizzle make this cake look as good as it tastes. If you want to take things up a notch, a dusting of powdered sugar or a scoop of vanilla ice cream on the side makes for a truly decadent dessert experience.
Side Dishes
Pair your Banana Pecan Caramel Cake with a cup of strong coffee, a chai latte, or even a glass of cold milk. Fresh berries or sliced bananas also make a lovely, light side that balances the cake’s richness.
Creative Ways to Present
For celebrations, cut the cake into squares and serve on a tiered platter, or bake in mini loaf pans for adorable single servings. You can even warm slices slightly and top with extra caramel and a dollop of whipped cream for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Pecan Caramel Cake in an airtight container at room temperature for up to two days, or in the fridge for up to five days. The caramel keeps the cake moist, and the flavor actually deepens as it sits!
Freezing
For longer storage, wrap individual slices or the whole cake (without caramel and pecan topping) tightly in plastic wrap and aluminum foil. Freeze for up to three months; just thaw at room temperature, then add your fresh caramel and pecans before serving.
Reheating
If you love your cake a little warm, just pop a slice in the microwave for about 15–20 seconds. This softens the crumb and makes the caramel gooey again—absolute perfection for a quick dessert or snack.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts add a slightly different, earthy flavor and work beautifully in this cake. Just be sure to chop them coarsely and toast them if you want extra crunch.
What’s the best caramel sauce for this recipe?
You can use store-bought caramel sauce for convenience, but homemade caramel sauce brings a rich, buttery depth. Either way, make sure it’s not too thin so it sits nicely on top of the cake.
Can I make this cake gluten-free?
Yes, you can substitute a high-quality gluten-free all-purpose flour blend for the regular flour. Just double-check that your baking powder is gluten-free, and proceed as usual!
How do I keep my cake from getting too dense?
Be careful not to overmix the batter once you add the flour. Just stir until everything is combined—overmixing can develop too much gluten and make the cake tough rather than tender and moist.
Can I make Banana Pecan Caramel Cake ahead for a party?
Definitely! Bake the cake a day in advance and store it (unfrosted) at room temperature. Add the caramel and pecan topping just before serving to keep everything fresh and glossy.
Final Thoughts
If you’re craving a dessert that’s both nostalgic and a little bit luxurious, give this Banana Pecan Caramel Cake a try. It’s a true crowd-pleaser that’s simple enough for weeknights but special enough for celebrations. I can’t wait for you to share it with the people you love!
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Banana Pecan Caramel Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful Banana Pecan Caramel Cake combines ripe mashed bananas, warm spices, and crunchy pecans, all layered with luscious caramel sauce for a delightful dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1/2 cup chopped pecans (plus 1/2 cup for topping)
- 1/2 cup caramel sauce (plus more for drizzling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with both granulated and light brown sugars until the mixture is light and fluffy, ensuring a tender cake texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to incorporate them fully. Then mix in the mashed bananas, sour cream, and vanilla extract until the batter is well combined and smooth.
- Combine Mixtures: Gradually add the dry flour mixture to the wet banana mixture, mixing gently just until combined to avoid overmixing, which can toughen the cake.
- Fold in Pecans: Fold in 1/2 cup chopped pecans carefully to evenly distribute the nuts without deflating the batter.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Decorate: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, drizzle caramel sauce over the top and sprinkle with the remaining chopped pecans. Optionally, add an extra caramel drizzle before serving.
Notes
- For enhanced flavor and crunch, toast the pecans before folding them into the batter.
- This cake is delicious served warm topped with vanilla ice cream for an indulgent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8th of the cake)
- Calories: 420
- Sugar: 32g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
