Dreamy Caramel Banana Pecan Cake Recipe: Sweet Indulgence!

Indulging in a luscious caramel banana pecan cake promises pure dessert magic that will melt hearts.

Sweet bananas create a soft, moist foundation for this incredible treat.

Caramel drizzles add rich complexity to every single slice.

Toasted pecans bring a delightful crunch that elevates the entire experience.

Each bite reveals layers of comforting flavors and textures that dance across your palate.

The combination of ripe bananas, buttery caramel, and nutty pecans creates a symphony of deliciousness.

You won’t be able to resist this decadent dessert that turns an ordinary moment into something extraordinary.

Tools to Make the Perfect Caramel Banana Pecan Cake

• Large mixing bowl: Perfect for combining dry and wet ingredients with ample space.
• Electric mixer or stand mixer: Essential for creaming butter and sugar to fluffy perfection.
• Whisk: Crucial for evenly blending dry ingredients without lumps.
• 9-inch round cake pan or bundt pan: Key for shaping and baking the cake.
• Measuring cups and spoons: Necessary for accurate ingredient quantities.
• Rubber spatula: Great for folding pecans and scraping batter sides.
• Toothpick: Used to test cake doneness by checking for clean insertion.

How to Bake a Banana Pecan Cake with Caramel

• Fire Up the Oven and Prep the Pan

Crank your oven to a toasty 350F. Lovingly coat your favorite cake pan with butter and dust it with flour, creating a non-stick magic carpet for your cake.

• Whip Together Dry Ingredients

Grab a mixing bowl and dance your whisk through flour, baking soda, baking powder, salt, and cinnamon until they’re perfectly blended.

• Create a Creamy Butter Base

Unleash your mixer and beat butter, oil, brown sugar, and white sugar until they transform into a fluffy cloud of deliciousness. Splash in eggs and vanilla, mixing until everything looks silky smooth.

• Introduce Banana Magic

Fold in those ripe, smushed bananas and sour cream, stirring until they mingle harmoniously with your butter mixture.

• Combine and Sprinkle Pecan Goodness

Gently blend dry ingredients into your wet mixture, being careful not to overmix. Tenderly fold in crunchy pecan pieces for that irresistible texture.

• Bake and Celebrate

Pour your luscious batter into the prepared pan. Slide it into the oven and bake for 40-45 minutes. Your cake is ready when a toothpick comes out clean. Let it cool for 10 minutes before releasing this beauty from its pan.

Tips to Enhance Your Banana Pecan Cake Game

• Use overripe, deeply speckled bananas for maximum sweetness and moisture, ensuring a rich, tender cake texture.
• Lightly toast pecans in a dry skillet before adding to the batter to enhance their nutty flavor and create a deeper, more complex taste profile.
• Create a homemade caramel sauce by slowly melting sugar until golden brown, then drizzle over the cooled cake for an extra layer of decadent sweetness.
• Swap regular flour with a gluten-free all-purpose blend to make this cake accessible for those with gluten sensitivities, maintaining the same delicious results.
• Replace butter with coconut oil and use dairy-free sour cream or Greek yogurt alternative to make the cake suitable for dairy-free diets without sacrificing moisture or flavor.

Serving Ideas for Caramel Banana Pecan Cake Lovers

• Sweet Sidekick Scoop: Pair this luscious caramel banana pecan cake with a scoop of vanilla bean ice cream for a creamy, cool contrast that melts beautifully against the warm cake.
• Beverage Bliss: Serve with a rich coffee or smooth caramel latte to complement the cake's deep, nutty flavors and enhance the overall dessert experience.
• Garnish Glamour: Top with extra toasted pecans and a delicate drizzle of warm caramel sauce right before serving to add elegant texture and amplify the cake's decadent profile.
• Brunch Brilliance: Slice and plate this cake as a stunning centerpiece for weekend brunches, offering guests a delightful sweet treat that bridges breakfast and dessert worlds.

How to Handle Leftovers of This Cake

• Keep cake covered at room temperature for 3-4 days in an airtight container, preventing moisture loss.
• Wrap individual slices in plastic wrap, store in sealed container in refrigerator for up to 1 week, maintaining freshness and texture.
• Slice cake completely cool, wrap tightly in plastic wrap, then aluminum foil. Freeze flat for maximum 2-3 months. Thaw overnight in refrigerator before serving, preserving delicious flavor profile.
• Prepare cake batter one day ahead, store covered in refrigerator. Allow to reach room temperature before baking, ensuring consistent results and saving precious morning preparation time.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 150 kcal

Servings: 8

What You Need for Caramel Banana Pecan Cake

• All-Purpose Flour: Provides structure and texture, choose unbleached for richer flavor.
• Baking Soda, Baking Powder: Essential leavening agents that help cake rise evenly.
• Salt, Ground Cinnamon: Enhance overall flavor profile and add warm, subtle spice.

• Butter, Vegetable Oil: Create tender crumb and lock in moisture, use room temperature butter.
• Brown Sugar, Granulated Sugar: Add sweetness and help caramelize edges, select pure cane varieties.
• Eggs: Bind ingredients and provide richness, use fresh large eggs.
• Vanilla Extract: Deepens flavor complexity, choose pure extract over artificial.
• Sour Cream: Adds tanginess and incredible softness to cake texture.

• Ripe Bananas: Provide natural sweetness and moisture, select fully spotted bananas for intense flavor.
• Pecans: Introduce delightful crunch and nutty undertones, toast lightly before chopping for enhanced taste.

Luscious Caramel Banana Pecan Cake Recipe

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4.7 from 32 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Caramel banana pecan cake delivers pure comfort with layers of Southern sweetness and nutty richness. Warm spices and creamy frosting create an irresistible dessert you’ll savor down to the last delightful crumb.

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Ingredients

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• 3 ripe bananas, mashed
• 2 large eggs
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• ½ cup sour cream (or Greek yogurt)
• ¾ cup chopped pecans
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ½ cup unsalted butter
• 1 cup brown sugar, packed
• ½ cup heavy cream
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ cup chopped pecans
• Sliced bananas

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Instructions

1. Preparation Activation: Calibrate oven to 350F (175C) and meticulously coat a 9-inch round or bundt pan with grease and flour to ensure seamless cake release.
2. Dry Component Fusion: Thoroughly integrate flour, baking soda, baking powder, salt, and cinnamon using a whisk, creating a uniform dry mixture with consistent texture.
3. Creaming & Emulsification: Whip butter, oil, brown and granulated sugars until achieving a voluminous, aerated consistency. Incorporate eggs and vanilla, blending until smooth and homogeneous.
4. Moisture Infusion: Gently fold mashed bananas and sour cream into the creamed mixture, ensuring complete integration without overmixing to maintain cake’s delicate structure.
5. Ingredient Harmonization: Delicately introduce dry ingredients into wet mixture, stirring until just combined. Tenderly fold chopped pecans throughout the batter, distributing them evenly.
6. Thermal Transformation: Transfer batter into prepared pan, spreading uniformly. Bake for 40-45 minutes until a probing toothpick emerges clean. Allow cake to rest for 10 minutes before carefully extracting from pan, permitting residual heat to settle.

Notes

• Choose overripe, soft bananas with brown spots for maximum sweetness and deeper banana flavor, which enhances the cake’s moisture and natural richness.
• Lightly dust chopped pecans with flour before folding into batter to prevent them from dropping to the bottom during baking, ensuring even distribution.
• Allow butter, eggs, and sour cream to reach room temperature before mixing, ensuring smoother blending and more consistent cake texture.
• Use the toothpick test carefully – insert near the center and look for minimal crumbs; moist crumbs indicate perfect moisture, while wet batter means more baking time is needed.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 350
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg