Pecan Caramel Banana Cake Recipe

Introduction

This simple and delicious Pecan Caramel Banana Cake Recipe is the perfect way to use up ripe bananas for an impressive dessert. With a moist banana cake base, crunchy pecans, and rich caramel, it’s a crowd-pleaser that comes together easily. For more comforting recipes, try this French Onion Soup or this classic Tomato Soup.

Ingredients

This Banana Pecan Caramel Cake Recipe yields a wonderfully moist and tender cake with a delightful nutty crunch and sweet, gooey caramel finish that makes every bite irresistible.

• 2 cups cake/pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup ripe mashed bananas (about 2-3 bananas)
• 1 teaspoon vanilla extract
• 1/2 cup plain yogurt
• 1/2 cup finely chopped pecans
• For the crumb topping:
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, softened
• 1/4 cup finely chopped pecans
• For the caramel drizzle:
• Caramel sauce (store-bought or homemade), amount as desired

Timing

Prep Time	25 minutes
Cook Time	40 minutes
Total Time	1 hour 5 minutes

Context: This Banana Pecan Caramel Cake Recipe is approximately 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Bananas and Oven

Preheat your oven to 350°F (175°C). Mash 3 ripe bananas until smooth; this yields about 1 ½ cups for maximum moisture and flavor in your Banana Pecan Caramel Cake Recipe.

Step 2 — Combine Dry Ingredients

Whisk together 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a medium bowl. This ensures even leavening and spice distribution.

Step 3 — Cream Butter and Sugars

Beat ½ cup softened butter with ¾ cup brown sugar and ¼ cup granulated sugar until light and fluffy, about 3 minutes. Scrape the bowl to incorporate fully.

Step 4 — Mix Wet Ingredients

Add 2 eggs and 1 tsp vanilla to the butter mixture, beating well after each. Stir in mashed bananas and ½ cup sour cream until just combined.

Step 5 — Fold in Dry Mix and Pecans

Gradually mix dry ingredients into wet until no flour streaks remain. Fold in 1 cup chopped pecans, reserving a few for topping.

Step 6 — Bake the Cake

Pour batter into a greased 9×13-inch pan. Bake 35–45 minutes at 350°F until a toothpick inserted comes out clean. Cool in pan 10 minutes before transferring.

Step 7 — Prepare Caramel Topping

While cake cools, warm 1 cup caramel sauce gently. Drizzle evenly over the cake, then sprinkle reserved pecans on top for crunch and visual appeal.

Step 8 — Serve and Store

Slice the Banana Pecan Caramel Cake once fully cooled. Store covered at room temperature up to 3 days, or refrigerate for longer freshness.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	58g
Fat	16g
Fiber	2g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and moisture while reducing fat, creating a tangy contrast to the sweet caramel.
• Almond or coconut flour — A gluten-free option that lends a nutty flavor, complementing the pecans in this Banana Pecan Caramel Cake Recipe.
• Unsweetened applesauce for sugar — Naturally sweetens with fewer carbs and calories, allowing the banana flavor to shine.
• Coconut oil instead of vegetable oil — A dairy-free swap that imparts a subtle tropical note to the cake.
• Date caramel for traditional caramel — Lower in refined sugar and sodium, offering a rich, natural sweetness.
• Egg whites for whole eggs — Reduces cholesterol and fat while maintaining structure, ideal for a lighter version.
• Stevia or monk fruit sweetener — A zero-carb alternative that keeps the cake sweet without spiking blood sugar.
• Walnuts or almonds for pecans — Provides similar crunch and nutrients, allowing for variety if pecans are unavailable.

Serving Suggestions

• Pair warm slices with a scoop of vanilla bean ice cream for a classic dessert experience.
• Serve alongside a freshly brewed cup of coffee or a glass of cold milk to complement the rich caramel.
• Perfect for holiday gatherings, potlucks, or as a special weekend treat for family and friends.
• Dust with powdered sugar or garnish with extra toasted pecans for an elegant presentation.
• Transform leftovers into a decadent breakfast by warming a slice and serving with Greek yogurt.
• Create individual portions by baking in a muffin tin for easy serving at parties.

This Banana Pecan Caramel Cake Recipe shines when served slightly warm, allowing the caramel flavors to fully meld with the moist banana cake and crunchy pecans.

Common Mistakes to Avoid

• Mistake: Using underripe bananas that lack sweetness and moisture. Fix: Use very ripe, heavily spotted bananas for maximum flavor and natural sugar.
• Mistake: Overmixing the batter, which develops gluten and creates a tough, dense cake. Fix: Mix just until the dry ingredients are incorporated for a tender crumb.
• Mistake: Adding toasted pecans too early, causing them to become soggy in the batter. Fix: Fold in toasted, chopped pecans at the very end to preserve their crunch.
• Mistake: Pouring hot caramel sauce over a warm cake, leading to a soupy, absorbed mess. Fix: Allow the cake to cool completely before drizzling or spreading the caramel.
• Mistake: Not properly preparing the pan, resulting in a broken cake that sticks. Fix: Thoroughly grease and flour the pan, or use parchment paper for easy release.
• Mistake: Baking at the wrong oven temperature, causing uneven cooking or a dry cake. Fix: Use an oven thermometer to verify the correct temperature before baking.
• Mistake: Making caramel sauce with insufficient heat, which prevents proper browning and flavor development. Fix: Cook the sugar over medium heat without stirring until it reaches a deep amber color.
• Mistake: Skipping the step of toasting the pecans, resulting in a less nutty, flavorful cake. Fix: Toast pecans in a dry skillet or the oven for 5-7 minutes to enhance their aroma.
• Mistake: Overbaking the cake, which dries it out and makes it crumbly. Fix: Start checking for doneness a few minutes early; a toothpick should have moist crumbs attached.
• Mistake: Using cold ingredients straight from the refrigerator, which can prevent proper emulsification. Fix: Bring eggs, butter, and dairy to room temperature for a smoother, more uniform batter.

Storing Tips

• Fridge: Store your Banana Pecan Caramel Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing it in a freezer-safe container; it will keep for up to 3 months.
• Reheat: For a warm slice, reheat in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for about 10 minutes until it reaches a safe internal temperature of 165°F (74°C) if needed.

Always allow the cake to cool completely before storing to prevent condensation and sogginess. For best results, bring frozen cake to room temperature before serving or reheating.

Conclusion

We hope you enjoy making and eating this delicious Banana Pecan Caramel Cake Recipe! If you try it, please leave a comment with your review. For more sweet treats, check out our Luscious Walnut Banana Caramel Cake Recipe or our Brown Sugar Cinnamon Butter Recipe. Don’t forget to subscribe for more amazing recipes!

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FAQs

Can I make this Banana Pecan Caramel Cake ahead of time?

Yes, you can prepare this Banana Pecan Caramel Cake Recipe a day in advance. Store it in an airtight container at room temperature. The flavors often meld and improve, making it even more delicious the next day.

What can I use if I don’t have pecans?

If you don’t have pecans, walnuts make an excellent substitute in this Banana Pecan Caramel Cake Recipe. You could also use toasted almonds or simply omit the nuts entirely for a simpler banana caramel cake.

How do I know when the banana cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges will also pull away slightly from the pan. Avoid overbaking to keep your Banana Pecan Caramel Cake Recipe moist and tender.