Caramel Banana Pecan Cake

Creamy caramel, tender banana cake layers, and toasty pecans — does anything sound more comforting? This Caramel Banana Pecan Cake is everything you want from a dessert: moist, warmly spiced, and finished with a glossy caramel drizzle that makes every slice feel like a celebration. Whether you bake for a weekday treat or a weekend gathering, this cake comes together with straightforward steps and ingredients you probably already have on hand.

If you enjoy rich banana-caramel combinations, you might also like the banana caramel nut cheesecake featured on the blog — different texture, same crave-worthy flavors. Fun fact: ripe bananas not only add sweetness but also keep baked goods irresistibly moist, which is why this cake stays delicious for days. Read on — you’ll be excited to bake this for family, friends, or a very deserving you.

What is Caramel Banana Pecan Cake?

What’s in a name? Caramel Banana Pecan Cake sounds like a dessert designed for hugs, doesn’t it? Imagine fluffy banana-infused cake layers sandwiched with sticky caramel and the satisfying crunch of pecans — a trifecta of textures and flavors. Why the pecans? They add that buttery, nutty contrast to the soft cake. Why caramel? Because everything tastes better when it’s draped in golden sweetness. And yes, as the old saying goes, “the way to a man’s heart is through his stomach.” Maybe that’s why this cake disappears so quickly at family gatherings. Ready to try it? You won’t regret it.

Why You’ll Love This

• Irresistible highlight: Soft, banana-scented layers meet a creamy caramel finish and crunchy pecans for a perfect balance of sweet, silky, and nutty textures.
• Cost-saving benefits: Bananas that are slightly overripe are perfect here — no need to toss them. You’re turning pantry staples into a bakery-style cake without the price tag.
• Flavor enhancements: The sour cream keeps the crumb tender and tangy, while vanilla and pecans deepen the overall flavor profile. A drizzle of extra caramel makes each bite decadent without being cloying.

Compared to some overly sweet bundt cakes, this version is layered and more elegant — think of it as the layered cousin to a simple banana loaf. If you loved the caramel notes in other recipes, try our butterscotch cake with caramel icing for another caramel-forward treat. Now put on your apron and make a cake people will talk about.

How to Make:

Quick Overview

This recipe is easy enough for weekday baking yet impressive enough for guests. Preparation is mostly mixing and folding—no advanced techniques required. Expect a soft, moist crumb with a rich, creamy caramel layer and a lightly crunchy pecan texture. Total time: about 15 minutes prep, 25–30 minutes baking per batch, plus cooling and assembly (allow about 1.5 to 2 hours total including cooling).

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 bananas), mashed until smooth
• 1 cup sour cream, at room temperature
• 1 cup chopped pecans, toasted if desired
• 1/2 cup caramel sauce, plus extra for drizzling at the end
• 1 cup banana slices (for garnish), thinly sliced
• Extra pecans (for garnish), whole or halved

Directions

1. Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use a hand mixer to cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
4. Add the eggs one at a time, beating well after each addition, then mix in vanilla extract.
5. Stir in the mashed bananas and sour cream until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated—avoid overmixing.
7. Fold in the chopped pecans.
8. Divide the batter evenly among the prepared cake pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cakes cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
11. To assemble, place one cake layer on a serving plate, spread with caramel sauce, and repeat with the second layer.
12. Place the third layer on top, drizzle with additional caramel sauce, and garnish with banana slices and extra pecans.
13. Slice and serve!

What to Serve With

• A scoop of vanilla bean ice cream for warm-and-cool contrast.
• A simple coffee or espresso to cut the sweetness.
• Fresh whipped cream lightly sweetened with a touch of vanilla.
• A mixed green salad with citrus vinaigrette if serving after a rich meal — the brightness refreshes the palate.
• Dark chocolate shavings on top for an extra decadent presentation.

Top Tips for Perfecting

• Ingredient substitutions: You can swap Greek yogurt for sour cream 1:1 for a tangy lift. If you prefer less sugar, reduce granulated sugar by 2 tablespoons.
• Banana ripeness: Use very ripe bananas with brown spots — they’re sweeter and mash more smoothly.
• Toast pecans: Toast chopped pecans in a dry skillet for 3–4 minutes over medium heat for extra depth.
• Avoid overmixing: Mix until just combined to keep the crumb tender; overworking flour develops gluten and leads to a dense cake.
• Layer stability: If layers dome unevenly, level them with a serrated knife before assembling for neat slices.
• Caramel control: If using store-bought caramel that’s too thick, warm gently to make spreading easier.

Storing and Reheating Tips

• Refrigeration: Store leftover cake covered in the refrigerator for up to 4 days. Keep it in an airtight container or wrapped tightly to prevent drying.
• Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm a slice in the microwave for 10–15 seconds to soften the caramel and bring out banana aroma, or serve at room temperature for the best texture.
• Shelf life note: The fresh banana topping is best consumed within 24 hours; if you plan to store longer, add banana garnish just before serving.

FAQs

Can I make this cake in two 9-inch pans instead of three 8-inch pans?
Yes. Two 9-inch pans will work; the layers will be slightly thicker. Bake for the same time but check with a toothpick around 28–33 minutes as baking times can vary.

What can I use instead of sour cream?
Plain Greek yogurt is a great substitute 1:1. It keeps the cake moist and adds a pleasant tang.

Can I prepare the layers a day ahead?
Absolutely. Bake and cool the layers, wrap them tightly, and refrigerate overnight. Assemble and garnish the day you plan to serve for the freshest appearance.

Is there an egg-free version of this cake?
For an egg-free version, use a commercial egg replacer or a blend of flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) — note texture may be slightly different and baking time could vary.

How do I prevent the caramel from making the cake soggy?
Keep caramel layers thin and evenly spread. If you’re worried, brush a thin layer of room-temperature melted butter on the cake surface first to create a slight barrier before adding caramel.

Conclusion

This Caramel Banana Pecan Cake proves that simple ingredients can create something truly special — moist banana layers, crunchy pecans, and luscious caramel come together for a crowd-pleasing dessert that’s easy to make and hard to resist. Give it a try for your next family gathering or when you want a comforting slice of homemade goodness. For additional inspiration and the original take on this flavor pairing, check out this excellent Pecan Caramel Banana Cake Recipe – An Italian in my Kitchen.