Get ready to fall in love with this Caramel Banana Pecan Cake—a rich, moist, and downright irresistible dessert! Imagine the comforting sweetness of ripe bananas, the crunch of toasted pecans, and the deep, buttery goodness of caramel all coming together in one glorious bite. It’s the kind of cake that feels like a warm hug, perfect for special occasions or just because you deserve a treat. Trust me, once you taste this, you’ll be making it on repeat!
Why You’ll Love Caramel Banana Pecan Cake
This cake isn’t just about the flavors—it’s about creating a dessert that brings comfort and joy. Whether you’re baking for a celebration or simply craving something sweet, here’s why this recipe is a must-try:
Versatile: Perfect for birthdays, holidays, or an indulgent weekend bake.
Budget-Friendly: Made with simple, pantry-friendly ingredients.
Quick and Easy: No fancy techniques required—just mix, bake, and enjoy!
Customizable: Swap pecans for walnuts, add chocolate chips, or drizzle extra caramel for a sweeter touch.
Crowd-Pleasing: The combination of bananas, pecans, and caramel is a guaranteed hit with everyone!
Ingredients
Ingredients in Caramel Banana Pecan Cake
Every ingredient plays a role in making this cake moist, flavorful, and absolutely delicious:
Bananas: The riper, the better! They add natural sweetness and keep the cake soft.
Pecans: Toasted pecans bring a buttery crunch that complements the soft cake perfectly.
Caramel Sauce: A rich, velvety drizzle that takes this cake to the next level.
Butter: Adds moisture and a deep, buttery flavor.
Brown Sugar: Enhances the caramel notes in the cake.
Eggs: Provide structure and a tender crumb.
Flour: The base of the cake, keeping it light and fluffy.
Baking Powder & Baking Soda: Helps the cake rise beautifully.
Cinnamon: A hint of warmth that pairs beautifully with bananas and pecans.
Vanilla Extract: Rounds out the flavors with a sweet, aromatic touch.
Milk: Keeps the batter smooth and moist.
Instructions
Let’s dive into the steps to create this rich and indulgent cake:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
Prepare the Bananas: Mash the ripe bananas in a bowl until smooth. Set aside.
Mix the Wet Ingredients: In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, vanilla extract, and mashed bananas.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and a pinch of salt.
Blend Everything Together: Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir until just combined—don’t overmix!
Fold in the Pecans: Gently fold in the toasted pecans, ensuring they are evenly distributed.
Bake to Perfection: Pour the batter into the prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Drizzle with Caramel: Let the cake cool for 10 minutes before removing it from the pan. Drizzle warm caramel sauce generously over the top.
Serve and Enjoy: Slice and serve while slightly warm for the ultimate gooey caramel experience!
Nutrition Facts
Servings: 8-10
Calories per serving: 320
Notes:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
How to Serve Caramel Banana Pecan Cake
This cake is already incredible on its own, but here are a few serving ideas to take it up a notch:
- With a scoop of vanilla ice cream for extra creaminess.
- Topped with whipped cream and a sprinkle of cinnamon.
- Paired with a cup of coffee or tea for a cozy treat.
- Drizzled with extra caramel and a handful of crushed pecans.
- Served warm with a side of fresh banana slices for more fruitiness.
Additional Tips
Here are some extra tips to ensure your cake turns out perfect every time:
- Use overripe bananas for the best sweetness and texture.
- Toast the pecans beforehand to enhance their nutty flavor.
- Don’t overmix the batter to keep the cake soft and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Make it even more indulgent by adding chocolate chips or a cream cheese frosting.
FAQ’s
1. Can I make this cake ahead of time?
Yes! It stays fresh for up to 3 days at room temperature or can be refrigerated for up to a week.
2. Can I freeze this cake?
Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 3 months.
3. What if I don’t have pecans?
You can substitute with walnuts, almonds, or even leave them out.
4. Can I use a store-bought caramel sauce?
Yes, but homemade caramel sauce will give the best flavor.
5. Can I make this cake gluten-free?
Yes! Just use a 1:1 gluten-free flour blend.
6. How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean, it’s ready!
7. Can I add chocolate chips?
Yes! Chocolate pairs beautifully with bananas and caramel.
8. What size cake pan should I use?
An 8-inch or 9-inch round cake pan works best.
9. Can I make this into cupcakes?
Yes! Adjust the baking time to about 18-22 minutes.
10. What’s the best way to reheat leftovers?
Warm a slice in the microwave for 10-15 seconds to soften the caramel.
Conclusion
This Caramel Banana Pecan Cake is pure comfort in every bite—moist, nutty, sweet, and dripping with luscious caramel. Whether you’re making it for a special occasion or just treating yourself, this cake is guaranteed to impress. Give it a try and get ready for a dessert that will quickly become a family favorite!
Print
Caramel Banana Pecan Cake
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
Description
A moist and decadent cake featuring ripe bananas, crunchy pecans, and a rich caramel drizzle. Perfect for dessert lovers seeking a blend of sweet and nutty flavors.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1/2 cup sour cream
– 1 tsp vanilla extract
– 1/2 cup chopped pecans (toasted)
– 1/3 cup caramel sauce (plus extra for drizzling)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in mashed bananas, sour cream, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the toasted pecans and caramel sauce.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
10. Drizzle additional caramel sauce over the cooled cake before serving.
Notes
– For a deeper caramel flavor, consider adding an extra 1/4 cup of caramel sauce to the batter.
– Top with extra toasted pecans for added crunch and texture.
– Best served warm or at room temperature.
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg