Here’s a delicious Caramel Banana Pecan Cake recipe for you! It’s moist, flavorful, and loaded with bananas, crunchy pecans, and a rich caramel drizzle. Perfect for any occasion.
Caramel Banana Pecan Cake
Ingredients:
For the Cake:
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2 ½ cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg (optional)
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1 cup unsalted butter, softened
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1 ½ cups granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1 cup sour cream (or Greek yogurt)
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3 ripe bananas, mashed (about 1 ½ cups)
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1 cup chopped pecans, toasted
For the Caramel Sauce:
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1 cup granulated sugar
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6 tbsp unsalted butter, cut into pieces
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½ cup heavy cream, warmed
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½ tsp vanilla extract
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Pinch of salt
For Garnish:
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Chopped pecans
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Banana slices (optional)
Instructions:
1. Prepare the Cake:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
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In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).
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Add eggs one at a time, beating well after each addition. Stir in vanilla.
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Mix in sour cream until combined.
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Fold in the mashed bananas.
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Gradually add the dry ingredients, folding gently until just combined. Don’t overmix!
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Fold in the toasted pecans.
2. Bake:
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Divide batter evenly between the pans.
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Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
3. Make the Caramel Sauce:
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In a medium saucepan over medium heat, melt sugar, stirring constantly until it turns an amber color. Be careful not to burn it.
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Add butter and stir until melted and combined.
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Slowly pour in the warm heavy cream while stirring (mixture will bubble up).
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Cook for another 1-2 minutes until smooth. Remove from heat and stir in vanilla and salt. Let cool slightly.
4. Assemble:
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Place one cake layer on a serving plate. Drizzle some caramel sauce on top.
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Add the second cake layer. Drizzle caramel over the top and sides.
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Garnish with extra chopped pecans and banana slices if desired.
Tips:
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Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant.
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Use very ripe bananas for the best sweetness and flavor.
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Store leftovers in an airtight container in the fridge; warm slightly before serving for best caramel texture.