There is something truly special about the Banana Pecan Caramel Cake Recipe that makes it a standout dessert to share with family and friends. This cake brings together the natural sweetness and moist texture of ripe bananas, the rich crunch of toasted pecans, and the luscious warmth of homemade caramel glaze. Every bite is a delightful mix of flavors and textures that feels both comforting and celebratory. Whether you’re baking it for a weekend treat or a special occasion, this cake promises to become a treasured favorite in your baking repertoire.
Ingredients You’ll Need
Getting ready to make this Banana Pecan Caramel Cake Recipe means gathering a handful of ingredients that each play an important role in creating the perfect balance of flavor, texture, and color. Simple pantry staples combine brilliantly with fresh additions to make something truly irresistible.
- 2 ripe bananas mashed: They add natural sweetness and moisture that keep the cake tender.
- 2 cups all-purpose flour: Provides the structure for the cake with a soft crumb.
- 1½ teaspoons baking powder: Helps the cake rise to fluffy perfection.
- ½ teaspoon baking soda: Works with the bananas to lighten the texture.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- ½ teaspoon cinnamon: Adds a warm, cozy spice note to complement the bananas.
- ½ cup unsalted butter, softened: Brings richness and a tender crumb.
- 1 cup brown sugar: Infuses a deep molasses flavor and moisture.
- 2 large eggs: Bind the ingredients and add structure.
- 1 teaspoon vanilla extract: Boosts the overall flavor with aromatic sweetness.
- ½ cup sour cream: Keeps the cake moist and adds a slight tang.
- ½ cup chopped pecans: Provides delightful crunch and a nutty contrast.
- Caramel glaze ingredients: Brown sugar, butter, heavy cream, salt, and vanilla come together to make a sticky, buttery topping that elevates the cake to pure magic.
- Optional extra pecans: For garnish and added texture.
How to Make Banana Pecan Caramel Cake Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and greasing and flouring a 9-inch baking pan — either round or square works beautifully. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures the dry ingredients are evenly distributed, which is key to a perfectly textured cake.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light, fluffy, and full of air. This step is essential because it creates the moist, tender crumb that makes this Banana Pecan Caramel Cake Recipe stand out.
Step 3: Mix in Eggs, Bananas, and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the mashed bananas, vanilla extract, and sour cream. The bananas bring natural sweetness and moisture, while the sour cream adds a slight tang that balances the sweetness perfectly.
Step 4: Combine with Dry Ingredients and Add Pecans
Gently fold the dry ingredient mixture into the wet ingredients until just combined—you want to avoid overmixing to keep the cake light. Finally, fold in the chopped pecans, which will add delightful crunch to every bite.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will start to hint at the delightful treat ahead.
Step 6: Make the Caramel Glaze
While the cake cools slightly, prepare the caramel glaze by combining brown sugar, butter, heavy cream, and salt in a small saucepan over medium heat. Stir constantly until it gently boils, then let it cook for 2 minutes. Remove the pan from heat, stir in vanilla, and let the glaze cool for 5 minutes before drizzling it over your warm cake.
Step 7: Add Finishing Touches
Pour the luscious caramel glaze evenly over the cake, allowing it to seep into every nook and cranny. Sprinkle additional chopped pecans on top for added texture and visual appeal. Now your Banana Pecan Caramel Cake Recipe is ready to enjoy!
How to Serve Banana Pecan Caramel Cake Recipe
Garnishes
To make your cake even more irresistible, use extra chopped pecans on top for crunch and a rustic look. A light dusting of powdered sugar or a drizzle of extra caramel sauce can add an elegant touch perfect for gatherings.
Side Dishes
Pairing this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream creates a dreamy combination that balances the richness of the caramel. For a fresh contrast, sliced strawberries or a bright berry compote offer a wonderful tartness against the sweet nutty flavors.
Creative Ways to Present
Serve the Banana Pecan Caramel Cake Recipe on a wooden board or pretty cake stand to highlight its homemade charm. For parties, cut it into small squares for a bite-sized treat, or layer slices with extra caramel drizzle between for mini cake sandwiches that will disappear quickly!
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cake covered at room temperature for up to 2 days to maintain freshness. For longer storage, place it in an airtight container in the fridge where it will stay moist and delicious for several days.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil to protect it, then freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge to retain that perfect moist texture.
Reheating
To bring back the just-baked warmth, reheat slices in the microwave for about 15-20 seconds or in a low-temperature oven for 10 minutes. This enhances the flavors and softens the caramel glaze perfectly before serving.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts provide a similar crunch and slightly different flavor that works wonderfully in this Banana Pecan Caramel Cake Recipe. Just chop them to similar sizes and fold them in as you would the pecans.
What if I don’t have sour cream? Can I substitute?
You can substitute the sour cream with Greek yogurt or buttermilk in an equal measure. Both will add moisture and that subtle tang that complements the bananas and caramel so well.
Is this cake suitable for freezing after glazing?
It’s best to freeze the cake before adding the caramel glaze. Once thawed, you can make and drizzle the glaze fresh to maintain its glossy perfection and taste.
Can I make this cake dairy-free?
Yes, by swapping the butter with a dairy-free margarine and using a plant-based cream or milk alternative in the glaze, you can enjoy a delicious dairy-free version of this Banana Pecan Caramel Cake Recipe.
How ripe should the bananas be?
The bananas should be very ripe with plenty of brown spots to ensure maximum sweetness and moisture. Under-ripe bananas won’t give the cake that lush banana flavor and soft texture.
Final Thoughts
There is so much joy wrapped up in making and sharing the Banana Pecan Caramel Cake Recipe. From the simple, wholesome ingredients to the rich swirl of caramel glaze, this cake is a celebration of comforting homemade goodness. I wholeheartedly encourage you to give it a try—once you do, it will surely become one of your go-to desserts to brighten any day or occasion.
Print
Banana Pecan Caramel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Banana Pecan Caramel Cake featuring ripe bananas and crunchy pecans, topped with a rich homemade caramel glaze. Perfect for dessert lovers seeking a sweet, nutty treat with a tender crumb and luscious finish.
Ingredients
Cake
- 2 ripe bananas, mashed
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup chopped pecans
Caramel Glaze
- ½ cup brown sugar
- ¼ cup unsalted butter
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Optional Topping
- Extra chopped pecans for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, indicating good aeration for the cake’s texture.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the mashed bananas, vanilla extract, and sour cream to add moisture and flavor.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter. Fold in the chopped pecans evenly.
- Bake the Cake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, signaling doneness.
- Prepare Caramel Glaze: While the cake bakes, combine brown sugar, unsalted butter, heavy cream, and salt in a small saucepan over medium heat. Stir constantly and bring to a gentle boil. Let boil for 2 minutes to develop a smooth caramel sauce.
- Finish Glaze: Remove from heat and stir in vanilla extract. Allow the glaze to cool for 5 minutes, thickening slightly.
- Glaze the Cake: Once the cake has cooled slightly, pour the warm caramel glaze evenly over the top. Sprinkle additional chopped pecans on top if desired for added texture and decoration.
- Serve: Serve the cake warm or at room temperature to enjoy the full richness and flavor of the caramel and banana pecan combination.
Notes
- This cake can also be baked in a bundt pan; if using, extend baking time to 45–50 minutes due to the larger volume.
- Store the cake covered at room temperature for up to 2 days to maintain freshness.
- For longer storage, refrigerate the cake, which helps preserve moisture and flavor.
