Go Back
–+ servings
Banana Pecan Caramel Cake

Heavenly Banana Pecan Caramel Cake That You'll Adore

This Banana Pecan Caramel Cake features layers of moist cake paired with rich caramel frosting, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use cake flour for a lighter, fluffier texture
  • 2 teaspoons baking powder Make sure it’s fresh for the best rise
  • 1 te teaspoon baking soda Balances acidity in the batter
  • 1 teaspoon salt Enhances flavor; adjust or omit for lower sodium diets
  • 1 cup unsalted butter Softened; substitute with coconut oil for dairy-free options
  • 1 cup granulated sugar Coconut sugar can be used for a lower glycemic version
  • 1/2 cup brown sugar Choose light or dark based on preference
  • 3 large eggs For vegan options, consider flax eggs
  • 2 teaspoons vanilla extract Pure extract works best for flavor
  • 1 cup mashed ripe bananas Overripe bananas yield the best flavor and moisture
  • 1/2 cup buttermilk Substitute with yogurt or milk mixed with vinegar
  • 1 cup chopped pecans Optional; can be left out for a nut-free version
For the Caramel Frosting
  • 1/2 cup heavy cream Coconut cream serves as a dairy alternative
  • 2 cups powdered sugar Feel free to adjust for sweetness
  • 1 teaspoon vanilla extract Adjust to taste preferences
  • 1/2 cup chopped pecans Optional, for garnish

Equipment

  • Oven
  • mixing bowls
  • Cake pans
  • Saucepan
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a larger mixing bowl, beat the softened unsalted butter with granulated and brown sugars until light and fluffy.
  4. Add the eggs, vanilla extract, and mashed ripe bananas to the butter mixture, blending well until smooth.
  5. Gradually alternate adding the dry flour mixture and the buttermilk into the banana mixture, folding gently to combine.
  6. Evenly distribute the batter among the three prepared cake pans and bake for 25-30 minutes.
  7. In a saucepan, melt the butter and stir in the brown sugar and heavy cream, bringing it to a boil.
  8. Once bubbling, remove from heat and let it cool before beating in the powdered sugar and vanilla extract.
  9. Stack the cooled cake layers, spreading caramel frosting between each layer and on the top and sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 4 days or freeze un-frosted layers for up to 3 months.

Tried this recipe?

Let us know how it was!