Name: Banana Pecan Caramel Layer Cake – 7 Reasons to Love It!
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar, packed; 3 large eggs; 2 teaspoons vanilla extract; 1 cup buttermilk; 1 cup granulated sugar; 6 tablespoons unsalted butter; ½ cup heavy cream; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup caramel sauce (from above); 2-4 tablespoons heavy cream (adjust for consistency); 1 cup toasted pecans, chopped; Extra caramel sauce for drizzling

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Indulge in the dreamy flavors of this Banana Pecan Caramel Layer Cake—a dessert masterpiece that promises pure bliss with every bite.! Imagine layers of moist banana cake, studded with crunchy pecans, all wrapped in a luscious caramel frosting that melts in your mouth. Every bite is a perfect balance of sweet, nutty, and buttery goodness—trust me, this one’s a showstopper! Whether you’re making it for a birthday, a holiday, or just because (no judgment!), this cake is guaranteed to steal the spotlight.

Why You’ll Love This Banana Pecan Caramel Layer Cake

Moist and Flavorful Banana Cake – Made with ripe bananas, this cake is ultra-soft, perfectly moist, and naturally sweet.
Rich Caramel Frosting – The buttery caramel frosting melts in your mouth, adding an irresistible caramelized sweetness to every bite.
Crunchy Pecans for Texture – Toasted pecans bring a nutty crunch, making every forkful extra delicious.
Perfect for Any Celebration – Whether it’s a birthday, holiday, or weekend bake, this Banana Pecan Caramel Layer Cake is a crowd-pleaser.
Easy to Make with Simple Ingredients – No fancy ingredients needed—just pantry staples and ripe bananas to create this homemade banana cake.
Better Than Store-Bought – The rich, made-from-scratch flavor of this banana cake with caramel frosting beats any bakery version.
Make-Ahead & Freezer-Friendly – Bake the layers ahead and freeze them for an easy stress-free dessert later.

Ingredients for Banana Pecan Caramel Layer Cake

Here’s everything you need to make this incredible banana pecan caramel cake. Each ingredient brings its magic, so let’s break it down:

For the Cake:

Ripe Bananas – The riper, the better! They add natural sweetness and moisture.
Pecans – Toasted for extra crunch and deep nutty flavor.
All-Purpose Flour – The base that gives the cake its structure.
Baking Powder & Baking Soda – Helps the cake rise and stay light & fluffy.
Butter – Adds richness and that classic buttery flavor.
Brown Sugar – Deepens the flavor with hints of molasses & caramel.
Eggs – Binds everything together while keeping the cake tender.
Vanilla extract – It boosts the overall flavor profile by imparting a subtle, inviting aroma with a warm touch.
Buttermilk – Keeps the cake extra moist and soft.

For the Caramel Frosting:

Butter – Forms the rich base of the frosting.
Brown Sugar – Caramelizes to create that deep, buttery caramel flavor.
Heavy Cream – Adds creaminess and the perfect silky consistency.
Powdered Sugar – Sweetens and thickens the frosting.
Vanilla Extract – Rounds out the caramel with a smooth finish.
Salt – Just a pinch enhances the caramel flavor beautifully.

The ingredient measurements will be listed in the recipe card under the article.

How to Make the Banana Pecan Caramel Layer Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Begin by thoroughly greasing two 9-inch round cake pans, then carefully line each with parchment paper to ensure easy release after baking.. In a bowl, mash the bananas until smooth, then mix in the buttermilk and vanilla.

Step 2: Mix the Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, and salt, then whisk until the mixture is thoroughly blended.

Step 3: Cream the Butter & Sugar

In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.

Step 4: Combine Everything

Slowly incorporate the dry ingredients into the wet mixture, alternating with additions of the banana mixture to achieve a smooth, evenly blended batter. Fold in the toasted pecans.

Step 5: Bake the Cake

Evenly distribute the batter between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.

Step 6: Make the Caramel Frosting

Place a saucepan over medium heat and combine the butter with the brown sugar, stirring continuously until you achieve a smooth mixture. Then, pour in the heavy cream and allow the mixture to reach a gentle simmer. Remove from heat and whisk in the powdered sugar, vanilla, and a pinch of salt. Let it cool slightly before frosting.

Step 7: Assemble the Cake

A two-layer Banana Pecan Caramel Cake being frosted with rich caramel, with a spatula spreading the frosting smoothly.

Place one cake layer on a serving plate, spread a generous amount of caramel frosting on top, then place the second layer over it. Frost the entire cake, letting the caramel drip beautifully down the sides. Garnish with extra toasted pecans.

Pro Tips for Making the Best Banana Pecan Caramel Cake

Use Overripe Bananas for Maximum Flavor – The riper the bananas, the sweeter and more flavorful your banana cake will be. Look for brown-speckled bananas for the best results.
Toast the Pecans for Extra Crunch – Lightly toasting the pecans enhances their nutty flavor and makes them even crunchier. Just bake them at 350°F (175°C) for 5-7 minutes before adding them to the batter.
Measure Ingredients Correctly – Too much flour can make your banana pecan cake dense. Spoon the flour into your measuring cup and level it off for an accurate measurement.
Don’t Overmix the Batter – Overmixing can make the cake tough. Gently fold in the dry ingredients until just combined for a light and fluffy banana cake.
Let the Cake Cool Completely Before Frosting – A warm cake will cause the caramel frosting to melt and slide off. For best results, chill the cake layers in the fridge before assembling.
Make the Caramel Frosting Smooth and Silky – Whisk the brown sugar and butter thoroughly while cooking to prevent graininess in your homemade caramel frosting.
Add a Caramel Drizzle for Extra Indulgence – If you want an even richer cake, make an extra batch of homemade caramel sauce and drizzle it over the frosted cake.
Refrigerate for a Firmer Texture – If you prefer a firmer cake with a dense, rich crumb, store the banana pecan caramel cake in the fridge for a few hours before serving.
Pair with Vanilla Ice Cream or Whipped Cream – A slice of this banana pecan cake tastes heavenly with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

How to Serve Banana Pecan Caramel Layer Cake

A sliced Banana Pecan Caramel Cake on a cake stand, garnished with pecans and caramel drizzle, with a plated slice beside it.

With a Drizzle of Warm Caramel Sauce – Take your banana pecan caramel cake to the next level by adding an extra drizzle of homemade caramel sauce on top for a gooey, decadent finish.

Paired with a Scoop of Vanilla Ice Cream – The creamy texture of vanilla ice cream perfectly complements the moist banana cake and rich caramel frosting.

Topped with Whipped Cream and Chopped Pecans – A dollop of whipped cream and a sprinkle of toasted pecans add extra creaminess and crunch to this banana pecan cake.

Served with a Hot Cup of Coffee or Tea – The warm caramel flavors of this cake pair beautifully with coffee, chai tea, or a spiced latte for a cozy dessert experience.

As a Celebration Cake – Whether it’s a birthday, holiday, or family gathering, this banana layer cake is a show-stopping dessert that impresses every time.

With a Side of Fresh Bananas and Pecans – Serve with sliced bananas and extra pecans for an extra burst of flavor and texture.

Chilled or at Room Temperature – If you love dense, fudgy cakes, enjoy it chilled. For a softer, fluffier banana cake, serve it at room temperature.

Make Ahead and Storage

Storing Leftovers

Keep the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Freezing

Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

If you want that fresh-from-the-oven warmth, microwave a slice for 10-15 seconds.

Frequently Asked Questions

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

Yes! Bake the layers in advance and store them wrapped in plastic wrap. The caramel frosting can be made ahead and stored in the fridge.

How do I keep my banana cake moist?

The key to a moist banana cake is using ripe bananas, buttermilk, and the right mixing technique. Overripe bananas add natural moisture, while buttermilk keeps the cake tender. Avoid overmixing the batter, as this can make the cake dense instead of soft. Also, be careful not to overbake—check for doneness by inserting a toothpick into the center; if it comes out with a few crumbs, it’s ready.

Can I use walnuts instead of pecans?

Absolutely! Walnuts are a great substitute for pecans and will add a similar nutty crunch to the cake. If you prefer a smoother texture, you can also omit the nuts entirely. Just keep in mind that pecans add extra flavor and richness that make this cake special.

How do I prevent my caramel frosting from becoming grainy?

To ensure a smooth caramel frosting, make sure to fully dissolve the brown sugar when melting it with butter. Stir continuously while cooking over medium heat, and allow it to simmer gently before adding heavy cream. If the frosting becomes grainy, whisk in a few drops of warm heavy cream until smooth. Also, letting the caramel cool slightly before adding powdered sugar helps prevent lumps.

Final Thoughts on Banana Pecan Caramel Layer Cake

The banana layer cake of pecans and caramel is a real treat for the public, perfect for any special occasion. Whether you are making them for a birthday, a holiday or just to satisfy a sweet passion, they are sure to impress you. Looking for more irresistible desserts? Try Blueberry Nougat, easy to prepare and always delicious!

Banana Pecan Caramel Layer Cake – 7 Reasons to Love It!

Author: Chef Rory
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Banana Pecan Caramel Layer Cake is a dream come true for dessert lovers! It features layers of ultra-moist banana cake, rich homemade caramel, and crunchy toasted pecans, all covered in a velvety caramel buttercream frosting. The combination of caramelized sweetness, soft banana flavor, and nutty crunch makes this cake absolutely irresistible. Whether you’re making it for a birthday, holiday, or just because—you’ll love every bite!

Instructions

1. Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and mashed bananas.
Gradually mix in the dry ingredients, alternating with buttermilk, until the batter is smooth.

2. Bake the Cake

Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Caramel Sauce

In a saucepan over medium heat, melt the sugar, stirring continuously until it turns golden brown.
Stir in the butter and mix until combined.
Slowly pour in the heavy cream while stirring, then add vanilla extract and salt.
Let the caramel cool completely before using.

4. Prepare the Caramel Frosting

Beat the butter in a mixing bowl until smooth and creamy.
Gradually add powdered sugar, alternating with caramel sauce and heavy cream, until the frosting is smooth and fluffy.
Adjust consistency by adding more cream if needed.

5. Assemble the Cake

Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top and sprinkle with toasted pecans.
Place the second cake layer on top and frost the entire cake.

6. Garnish and Serve

Drizzle extra caramel sauce over the cake and sprinkle with more toasted pecans.
Slice and enjoy!

Notes

Use overripe bananas: The darker the peel, the better the flavor.
Toast pecans for extra crunch: Bake at 350°F (175°C) for 5-7 minutes until fragrant.
Storing: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.
Freezing: Wrap cake layers in plastic wrap and freeze for up to 3 months. Thaw before frosting.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American