Decadent Caramel Banana Pecan Cake

Save this recipe on:

This Decadent Caramel Banana Pecan Cake is the ultimate indulgence for dessert lovers who adore the harmony of rich banana flavor, velvety caramel, and crunchy roasted pecans. With its moist banana cake layers, luscious caramel cream filling, and glossy caramel sauce cascading down each side, it’s a showstopper at any gathering or celebration.

The balance of textures is what makes this cake truly irresistible. The softness of ripe bananas in the sponge melds beautifully with the silky filling and the nutty, toasted crunch of pecans. Drizzled generously with sticky caramel and topped with banana slices, this dessert feels like comfort and celebration in every bite.

---

Ingredients for this Decadent Caramel Banana Pecan Cake

For the Cake:

• 2 cups mashed ripe bananas (about 4 medium bananas)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the Caramel Filling:

• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Topping:

• 1 cup pecan halves, toasted
• 1 large banana, sliced
• 1/2 cup caramel sauce (store-bought or homemade)

---

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the butter, oil, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.

Step 3: Add Bananas and Sour Cream

Stir in the mashed bananas and sour cream until fully combined. Gradually fold in the dry ingredients, being careful not to overmix.

Step 4: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Caramel Filling

In a small saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat until the mixture begins to boil. Reduce heat and simmer for 2 minutes. Remove from heat, stir in vanilla extract and a pinch of salt. Cool slightly.

Step 6: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of caramel filling over the top. Add the second cake layer. Drizzle with caramel sauce.

Step 7: Decorate

Top the cake with banana slices and toasted pecan halves. Drizzle more caramel over the top for extra indulgence.

---

Frequently Asked Questions

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works perfectly in this recipe. If you have the time, homemade sauce adds a deeper flavor, but both are delicious options.

What type of bananas should I use?

Use very ripe bananas with brown spots for the best flavor and moisture in the cake. The riper the bananas, the sweeter and more flavorful your cake will be.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day ahead and store them wrapped in plastic at room temperature. Assemble and decorate the next day for freshness.

How do I toast pecans?

Place pecan halves on a baking sheet and toast in a preheated 350°F oven for 8-10 minutes, stirring once. Watch closely to avoid burning.

Can I use a different nut instead of pecans?

Yes, walnuts make a great alternative. They provide a similar crunch and pair beautifully with banana and caramel.

Is it okay to skip the filling and just use caramel sauce?

Yes, if you’re short on time, you can simplify the cake by skipping the filling and using only the caramel sauce between layers and on top.

---

Print

Save this recipe on: