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Delicious Caramel Banana Pecan Cake with bananas, pecans, and caramel drizzle

Caramel Banana Pecan Cake

Creamy caramel, tender banana cake layers, and toasty pecans make this dessert a comforting treat perfect for any occasion.
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Course: Dessert
Cuisine: American
Keyword: Cake, Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Cake Pans
  • Wire Rack

Ingredients

Dry Ingredients

  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt

Wet Ingredients

  • 0.75 cup unsalted butter, softened at room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups mashed ripe bananas about 3 bananas, mashed until smooth
  • 1 cup sour cream at room temperature
  • 1 cup chopped pecans toasted if desired
  • 0.5 cup caramel sauce plus extra for drizzling

Garnishes

  • 1 cup banana slices thinly sliced, for garnish
  • to taste extra pecans for garnish, whole or halved

Instructions

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

Notes

Store leftover cake covered in the refrigerator for up to 4 days. Keep it in an airtight container or wrapped tightly to prevent drying.