Heavenly Banana Pecan Caramel Cake Recipe – Sweet Bliss in Every Bite

Sweet aromas of caramel and banana waft through the kitchen, promising a delectable banana pecan caramel cake that melts hearts.

Layers of moist, tender cake infused with ripe banana create a symphony of flavors you’ll adore.

Every slice of this caramel pecan cake carries rich, comforting notes that transport you to moments of pure indulgence.

Pecans add a delightful crunch, complementing the soft cake and smooth caramel perfectly.

The balance of sweetness and nutty undertones makes this dessert a standout treat for any occasion.

Creamy caramel drizzles create an irresistible finish that beckons you to savor each decadent bite.

This cake is your ticket to dessert paradise, waiting to be enjoyed.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 300 kcal

Servings: 12

Banana Caramel Cake Ingredient Rundown

• All-Purpose Flour: Provides the cake's structure and ensures a tender, soft crumb.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light and airy.
• Salt: Enhances and balances the overall flavor of the cake.
• Ground Cinnamon: Adds warmth and depth to the banana cake's flavor profile.

• Unsalted Butter: Creates a rich, smooth base and adds moisture to the cake.
• Granulated Sugar, Brown Sugar: Provide sweetness and help create a soft, moist texture.
• Eggs: Bind ingredients together and contribute to the cake's structure and richness.
• Vanilla Extract: Adds depth and complexity to the cake's flavor.
• Ripe Bananas: Bring natural sweetness, moisture, and intense banana flavor to the cake.
• Buttermilk: Adds tanginess and helps create a tender, soft cake texture.

• Pecans: Introduce a delightful crunch and nutty flavor that complements the banana's sweetness.

Tools to Help You Nail Banana Cake Layers

• Stand mixer or hand mixer: Essential for creaming butter and sugar, beating eggs, and mixing batter smoothly.
• Large mixing bowl: Perfect for combining wet ingredients and creating the cake base.
• Medium mixing bowl: Used for whisking dry ingredients together.
• Whisk: Helps blend dry ingredients evenly and create smooth mixtures.
• 9×13-inch baking pan or two 9-inch round pans: Needed for baking the cake.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Spatula: Great for folding pecans and scraping batter from bowls.
• Cooling rack: Allows cake to cool evenly after baking.

Bake a Cake That’s Full of Warm Flavors

• Fire Up the Oven

Crank the temperature to 350F and get your baking pan ready by giving it a quick butter and flour massage.

• Create the Dry Base

Toss flour, baking soda, baking powder, salt, and a sprinkle of cinnamon into a bowl, whisking until they’re perfectly blended.

• Whip the Butter

In a spacious mixing bowl, beat butter and sugars until they transform into a fluffy cloud of deliciousness.

• Introduce the Eggs

Crack eggs one by one into the buttery mixture, letting each one get cozy before adding the next. Splash in some vanilla for extra flavor.

• Banana Transformation

Mash those ripe bananas and fold them into the creamy mixture, creating a golden, fragrant base.

• Gentle Mixing Technique

Slowly marry the dry ingredients with the wet ingredients, alternating with buttermilk. Use a gentle touch to keep the batter light and airy.

• Nutty Finale

Sprinkle in the chopped pecans, giving the batter a delightful crunch and texture.

• Bake to Perfection

Pour the batter into the prepared pan and slide it into the waiting oven. Bake until a toothpick comes out clean and the top is golden brown, typically around 45-50 minutes.

Tips to Balance Caramel and Banana Just Right

• Keep Your Cake Moist and Delicious
• Use overripe bananas with dark brown spots for maximum sweetness and deeper banana flavor, ensuring a more intense taste profile.
• Always bring eggs and butter to room temperature before mixing to create smoother, more evenly incorporated batter with better texture.
• Lightly toast pecans in a dry skillet before adding to the batter to enhance their nutty flavor and provide extra crunch.
• Wrap the cooled cake tightly in plastic wrap or store in an airtight container to maintain moisture for up to 4 days at room temperature.
• Making the Cake Work for Everyone
• Swap all-purpose flour with a gluten-free blend and add 1 teaspoon of xanthan gum for better structure.
• Replace buttermilk with almond milk mixed with apple cider vinegar and use coconut oil instead of butter.
• Substitute eggs with mashed bananas or commercial egg replacer, and use plant-based milk and butter alternatives.

How to Present This Cake with Confidence

• Caramel Drizzle Delight: Generously pour warm caramel sauce over each slice, creating a glistening golden cascade that enhances the cake's rich banana flavor.
• Nutty Crunch Topping: Sprinkle additional toasted pecans on top of the cake for extra texture and a delightful crunch that complements the soft cake interior.
• Ice Cream Pairing Perfection: Serve a slice alongside a scoop of vanilla bean ice cream, letting the cool creaminess contrast with the warm cake's comforting flavors.
• Brunch Centerpiece: Present this cake as a stunning centerpiece for weekend brunches, accompanied by fresh coffee or a light mimosa for a memorable gathering.

Store It Without Losing Moisture

• Mix dry ingredients and chop pecans a day before baking to streamline cake assembly. Store dry mix in sealed container and refrigerate chopped nuts in airtight bag.
• Slice cake into individual portions and wrap separately for quick grab-and-go breakfast or dessert options. Keeps well in refrigerator for 3-4 days.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze up to 6 weeks. Thaw overnight in refrigerator before serving for best texture and flavor.
• Store cake covered at room temperature for 2 days maximum. Refrigerate if adding cream-based frosting or if room is warmer than 70°F to prevent spoilage.

FAQs

• Can I use other nuts instead of pecans?

Yes, you can substitute pecans with walnuts or almonds for a similar crunchy texture and nutty flavor.

• Is buttermilk necessary for this recipe?

Buttermilk helps create a tender, moist cake. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

• How ripe should the bananas be?

Use very ripe bananas with brown or black spots. The riper the bananas, the sweeter and more intense the banana flavor will be in the cake.

• Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure it contains xanthan gum or add it separately to help with texture.

Irresistible Banana Pecan Caramel Cake

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4.5 from 38 reviews

• Total Time: 40 minutes
• Yield: 13 1x

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Description

Creamy banana pecan caramel cake brings Southern comfort to dessert tables. Rich layers meld sweet fruit, toasted nuts, and silky caramel for a memorable indulgence you’ll savor with each delightful bite.

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Ingredients

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• 3 ripe bananas, mashed
• 2 large eggs
• ½ cup (115 grams) unsalted butter, softened
• ½ cup (120 milliliters) buttermilk
• 1 cup (200 grams) granulated sugar
• ½ cup (100 grams) brown sugar, packed
• 1 tsp vanilla extract
• 2 cups (250 grams) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon (optional)
• 1 cup (120 grams) chopped pecans
• ½ cup (100 grams) brown sugar, packed
• 4 tbsps (60 grams) unsalted butter
• 2 tbsps heavy cream or milk
• ½ tsp vanilla extract
• ¼ tsp salt

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Instructions

1. Oven Preparation: Preheat the oven to 350F (175C) and thoroughly grease and flour a 9×13-inch baking pan or two 9-inch circular pans to prevent adhesion.
2. Dry Ingredient Fusion: Whisk flour, baking soda, baking powder, salt, and cinnamon in a medium bowl until uniformly blended, creating a consistent dry foundation.
3. Butter and Sugar Transformation: Cream butter, granulated sugar, and brown sugar using an electric mixer until the mixture becomes light, fluffy, and voluminous, developing a rich, smooth base.
4. Egg and Flavor Integration: Blend eggs individually into the sugar-butter mixture, ensuring complete incorporation after each addition, then introduce vanilla extract to elevate the aromatic profile.
5. Banana and Pecan Incorporation: Fold mashed bananas into the mixture, creating a smooth, cohesive base, then gently fold in chopped pecans to distribute nutty texture and flavor throughout the batter.
6. Batter Composition: Alternate adding dry ingredient mixture and buttermilk, starting and ending with dry ingredients. Mix until just combined, preserving the cake’s delicate texture and preventing overmixing.

Notes

• Prevent Banana Browning: Select ripe bananas with brown spots for deeper, sweeter flavor and natural caramelization, ensuring optimal moisture and richness in the cake.
• Manage Mixing Technique: Blend ingredients gently to avoid tough cake texture, stopping mixer when ingredients are just combined to maintain delicate, tender crumb.
• Control Nut Distribution: Lightly dust chopped pecans with flour before folding into batter to prevent sinking and ensure even nut placement throughout the cake.
• Customize Dietary Needs: Swap regular flour with gluten-free alternatives, use plant-based butter and egg substitutes for vegan version, maintaining original recipe’s delectable texture and taste.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 367
• Sugar: 34 g
• Sodium: 144 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 41 mg