Decadent Caramel Banana Pecan Cake

Save this recipe on:

Lush, moist, and utterly indulgent, the Decadent Caramel Banana Pecan Cake is a dessert dream come true. Imagine ripe bananas baked into a nutty pecan-spiked sponge, layered with rich vanilla cream and smothered in a silky caramel glaze. This cake is as stunning as it is delicious, crowned with banana slices and whole pecans that hint at the treasure inside.

Perfect for celebrations or simply treating yourself, each bite of this cake offers a burst of buttery caramel, creamy filling, and soft banana notes, balanced with the satisfying crunch of toasted pecans. It’s a showstopper that tastes as comforting as banana bread but with a touch of bakery elegance.

---

Ingredients for this Decadent Caramel Banana Pecan Cake

For the Banana Pecan Cake Layers:

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 cup finely chopped pecans
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Vanilla Cream Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 4 oz cream cheese, softened

For the Caramel Glaze:

• 1/2 cup caramel sauce (store-bought or homemade)

Garnish:

• Banana slices
• Whole pecans

---

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract and mashed bananas. Mix until well combined.

Add the dry ingredients in two batches, alternating with sour cream and milk. Stir in chopped pecans.

Step 2: Bake the Cake

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

Step 3: Make the Vanilla Cream Filling

In a mixing bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue to beat until stiff peaks form. In a separate bowl, beat cream cheese until smooth, then gently fold in the whipped cream mixture. Chill until ready to use.

Step 4: Assemble the Cake

Place one cake layer on a serving plate. Spread the vanilla cream filling evenly over the top. Place the second cake layer on top and press gently.

Step 5: Add the Caramel Glaze

Warm the caramel sauce slightly and pour over the top of the cake, allowing it to drip down the sides naturally.

Step 6: Garnish and Serve

Top with fresh banana slices and whole pecans for an elegant finish. Slice and enjoy!

---

Frequently Asked Questions

Can I use walnuts instead of pecans?

Yes, walnuts are a great substitute if you prefer their flavor or have them on hand.

Can I make the cake layers ahead of time?

Absolutely. Bake and cool the layers, then wrap them in plastic wrap and refrigerate for up to 2 days or freeze for up to a month.

How do I keep the banana slices from browning?

Brush them with a little lemon juice right after slicing to slow down oxidation.

Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend. Make sure it includes xanthan gum or add some separately.

Is the caramel glaze too sweet?

The glaze is rich but balanced by the tangy vanilla cream and nutty cake. Use less or opt for salted caramel to cut the sweetness if needed.

Can I make cupcakes with this batter?

Definitely. This recipe yields about 18 standard cupcakes. Adjust baking time to 18-20 minutes.

---

Print

Save this recipe on: