Heavenly Banana Pecan Caramel Cake Recipe
This moist banana pecan caramel cake transforms those overripe bananas sitting on your counter into something your family will beg you to make again. Homemade caramel sauce soaks into soft banana cake studded with toasted pecans, creating a dessert that's irresistibly nutty, gooey, and completely craveable.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups mashed ripe bananas
- ½ cup buttermilk
- 1 cup chopped pecans
- 1 cup caramel sauce
Instructions
Preheat and Prepare Pans:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch pans.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking soda, and salt.
Cream Butter and Sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then vanilla.
Combine Wet and Dry Ingredients:
- Gradually mix in mashed bananas and buttermilk. Add dry ingredients and stir until just combined.
Fold in Pecans:
- Gently fold in the chopped pecans. Pour the batter into prepared pans.
Bake:
- Bake for 35-40 minutes or until a toothpick comes out clean. Cool completely before adding caramel.
Finish with Caramel Sauce:
- Drizzle caramel sauce generously over the cooled cake before serving.
Notes
- Make Ahead:
This cake tastes even better the next day! Bake and store in an airtight container at room temperature for up to 3 days. - Customizing the Flavor:
Swap pecans for walnuts or add chocolate chips for a richer taste. Drizzle with cream cheese glaze for extra indulgence. - Serving Suggestions:
Serve warm or at room temperature with a drizzle of caramel sauce on top. Pair with a scoop of vanilla ice cream. - Storage Tips:
Wrap leftovers in plastic wrap or store in an airtight container. For longer storage, freeze slices for up to 3 months.