Imagine the comforting sweetness of bananas, the nutty crunch of pecans, and the rich, creamy decadence of caramel frosting all in one bite. That’s what you get with a Banana Pecan Caramel Cake—a show-stopping dessert that’s as delicious as it is beautiful.
Whether you’re celebrating a birthday, hosting a holiday dinner, or just craving something extraordinary, this cake is guaranteed to impress. Let’s dive into everything you need to know to create this irresistible masterpiece.
Why You’ll Love Banana Pecan Caramel Cake
- Bursting with Flavor: The combination of ripe bananas, crunchy pecans, and luscious caramel makes every bite unforgettable.
- Moist and Tender Texture: Buttermilk and mashed bananas ensure the cake is wonderfully soft and moist.
- Crowd-Pleaser: Perfect for celebrations or simply indulging in something special.
- Visually Stunning: Layered with rich caramel frosting and garnished with pecans, this cake is as beautiful as it is tasty.
Ingredients for Banana Pecan Caramel Cake
For the Cake:
- All-purpose flour: 3 cups
- Baking powder: 1 ½ teaspoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Unsalted butter, softened: 1 cup
- Granulated sugar: 1 ½ cups
- Brown sugar, packed: 1 cup
- Eggs: 3 large
- Vanilla extract: 2 teaspoons
- Mashed ripe bananas: 1 ½ cups (about 3 large bananas)
- Buttermilk: 1 cup
- Chopped pecans: 1 cup
For the Caramel Frosting:
- Unsalted butter: 1 cup
- Light brown sugar, packed: 2 cups
- Heavy cream: ½ cup
- Powdered sugar, sifted: 4 cups
- Vanilla extract: 2 teaspoons
- Chopped pecans (for garnish): 1 cup
Step-by-Step Instructions for Banana Pecan Caramel Cake
Step 1: Preheat the Oven and Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy removal of the cake layers after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the mixture aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step incorporates air, creating a tender cake texture.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas, mixing until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, stirring just until combined. Overmixing can result in a dense cake, so be gentle. Fold in the chopped pecans for added texture and flavor.
Step 6: Bake the Cake Layers
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 7: Make the Caramel Frosting
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream to reach your desired consistency.
Step 8: Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting over the top. Repeat with the second and third layers, then frost the sides of the cake. Garnish with chopped pecans for a stunning finish.
Step 9: Let the Frosting Set
Allow the frosting to set at room temperature for about 15 minutes before slicing and serving.
Pro Tips for the Best Banana Pecan Caramel Cake
- Use Ripe Bananas: Overripe bananas with brown spots are sweeter and mash easily, adding natural sweetness and moisture.
- Toast the Pecans: Toasting the pecans enhances their flavor and adds an extra layer of nuttiness to the cake.
- Sift the Powdered Sugar: Sifting prevents lumps in the frosting, ensuring a smooth and creamy texture.
- Chill Before Slicing: For cleaner cuts, refrigerate the assembled cake for 30 minutes before slicing.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 540 |
| Protein | 6g |
| Fat | 28g |
| Carbohydrates | 65g |
| Sugar | 45g |
Values may vary based on specific ingredients used and portion sizes.
Why Banana Pecan Caramel Cake Is a Must-Try Dessert
- Classic Meets Decadent: This cake combines the comforting flavors of banana bread with the indulgence of caramel frosting.
- Perfect for Any Occasion: From birthdays to holidays, this cake is always a crowd-pleaser.
- Customizable: Add shredded coconut or chocolate chips for a creative twist.
FAQ: Banana Pecan Caramel Cake
1. Can I make this cake ahead of time?
Yes! Bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake the day of serving.
2. How should I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
3. Can I freeze this cake?
Absolutely. Wrap unfrosted cake layers in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
4. What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
5. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
6. Can I make a dairy-free version?
Use plant-based butter and cream for the frosting, and substitute the buttermilk with almond or oat milk mixed with a tablespoon of lemon juice.
Make Your Own Banana Pecan Caramel Cake Today!
Now that you know how to create this decadent Banana Pecan Caramel Cake, it’s time to gather your ingredients and start baking. Whether you’re making it for a special occasion or just treating yourself, this cake is sure to impress with its rich flavors and stunning presentation.
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Banana Pecan Caramel Cake
- Total Time: 1 hour
- Yield: 12 servings
Description
Indulge in the rich, comforting flavors of this Banana Pecan Caramel Cake, where moist banana layers meet the crunch of pecans and a decadent caramel frosting. Perfect for celebrations or any day you need a slice of something sweet and irresistible, this cake is sure to delight everyone at the table.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups mashed ripe bananas (about 3 large bananas)
- 1 cup buttermilk
- 1 cup chopped pecans
For the Caramel Frosting:
-
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup heavy cream
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (for garnish)
Instructions
1. Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps create a tender cake texture.
4. Add Eggs and Flavor:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas. Mix until smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the banana mixture, alternating with buttermilk. Begin and end with the dry ingredients. Gently fold in the chopped pecans.
6. Bake the Cake Layers:
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Make the Caramel Frosting:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until the frosting is smooth and creamy. Adjust the consistency by adding more cream if needed.
8. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of caramel frosting over the top. Repeat with the second and third layers, then frost the sides of the cake. Garnish the top with chopped pecans for a beautiful finish.
9. Set and Serve:
Allow the frosting to set for about 15 minutes at room temperature. Slice and serve this decadent treat!
Notes
-
- For the best flavor, use overripe bananas with brown spots.
- Toast the pecans for added nuttiness before folding them into the batter or using them as garnish.
- If your frosting becomes too thick, add a tablespoon of heavy cream at a time to reach the desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
