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Slice of banana pecan caramel layer cake topped with pecans and caramel drizzle
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Banana Pecan Caramel Layer Cake

A delightful dessert blending ripe bananas, crunchy pecans, and rich caramel frosting, perfect for gatherings and celebrations.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Baking, Dessert
Cuisine: American
Keyword: Banana Cake, Caramel Frosting, Dessert Recipe, Layer Cake, Party Cake
Servings: 12 pieces
Calories: 360kcal

Ingredients

Cake ingredients

  • 2 cups all-purpose flour This forms the basis of the cake, giving it a perfect structure.
  • 1 teaspoon baking soda Ensures a nice rise and fluffy texture.
  • 1/4 teaspoon salt Enhances the flavors and balances sweetness.
  • 1/2 cup unsalted butter, softened Adds creaminess and richness.
  • 1 cup granulated sugar Sweetens the cake beautifully.
  • 2 large eggs For binding and moisture.
  • 1 teaspoon vanilla extract Infuses a warm, aromatic flavor.
  • 1 cup mashed bananas (about 2 large bananas) Key to the cake's flavor!
  • 1/2 cup sour cream Keeps the cake moist and adds a delightful tang.
  • 1/2 cup chopped pecans Provides a crunchy texture and nutty flavor.

Caramel Frosting ingredients

  • 1/2 cup unsalted butter Creamy and rich, essential for the frosting.
  • 1 cup packed light brown sugar Adds depth of sweetness and a hint of molasses.
  • 1/4 cup whole milk or cream Smoothens the frosting and adds richness.
  • 2 cups powdered sugar, sifted Sweetens and thickens the frosting.
  • 1 teaspoon vanilla extract (for frosting) Adds aromatic warmth to the frosting.
  • pinch salt (for frosting) Balances the sweetness of the caramel.
  • 1/2 cup toasted, chopped pecans (for garnish) For a crunchy, delightful finish.

Instructions

Baking the Cake

  • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined.
  • In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
  • Mix in the mashed bananas and sour cream until well combined.
  • Gradually add the flour mixture to the wet ingredients, gently mixing until just combined. Fold in the chopped pecans.
  • Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Preparing the Caramel Frosting

  • In a medium saucepan, melt the remaining unsalted butter over medium heat. Stir in the light brown sugar and whole milk or cream, and bring to a boil while stirring constantly.
  • Once bubbling, remove from heat and gradually whisk in the sifted powdered sugar until smooth and creamy. Stir in the vanilla extract and a pinch of salt.
  • Allow the caramel frosting to cool until it thickens slightly.

Assembling the Cake

  • Place one cooled cake layer onto a serving plate and spread a generous layer of caramel frosting over the top.
  • Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining caramel frosting. Decorate as desired.
  • Sprinkle toasted chopped pecans over the top for garnish.

Notes

Use ripe bananas for best flavor. Toasting the pecans enhances their taste. Ensure cakes cool completely before frosting.