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!
Ingredients
For the Banana Cake
- 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
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Caramel Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup caramel sauce (from above)
- 2–4 tablespoons heavy cream (adjust for consistency)
For the Garnish
- 1 cup toasted pecans, chopped
- Extra caramel sauce for drizzling
Instructions
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.
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.
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.
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.
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.
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
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: banana pecan cake, caramel banana cake, banana layer cake, pecan caramel dessert, banana cake with frosting