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 banana caramel pecan cake

Easy Banana Caramel Pecan Cake – A Perfect Dessert

This Banana Caramel Pecan Cake is ultra-moist, packed with ripe bananas, crunchy pecans, and layered with a buttery caramel sauce. It’s perfect as a dessert or a sweet treat with coffee!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 Slices
Calories 420 kcal

Ingredients
  

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • 1 ½ cups mashed ripe bananas about 3 bananas
  • ¾ cup chopped pecans
  • For the Caramel Sauce:
  • ½ cup brown sugar packed
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
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Instructions
 

  • Make the Cake Batter:
  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  • Mix in mashed bananas and buttermilk until combined.
  • Gradually fold in the dry ingredients, then stir in chopped pecans.
  • Bake the Cake:
  • Pour batter into the prepared cake pan and smooth the top.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the Caramel Sauce:
  • In a saucepan over medium heat, melt butter and brown sugar.
  • Add heavy cream and salt, stirring constantly until smooth (about 3-4 minutes).
  • Remove from heat and stir in vanilla extract. Let cool slightly before using.
  • Assemble And Serve:
  • Drizzle warm caramel sauce over the cooled cake.
  • Sprinkle with extra chopped pecans for garnish.
  • Slice and enjoy!

Notes

  • Want a Layered Cake? Double the recipe and spread caramel sauce between layers.
  • Make It Extra Moist: Add ¼ cup sour cream to the batter.
  • Storage: Store at room temp for 1 day or refrigerate for up to 5 days.
  • Serving Tip: Serve with vanilla ice cream or whipped cream!

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 5gFat: 18gSugar: 35g