There’s something truly magical about a dessert that brings together the rich warmth of caramel, the comforting spice of cinnamon, and the natural sweetness of ripe bananas—this Banana Pecan Caramel Layer Cake Recipe does just that. Each tender, moist layer packed with toasted pecans and freshly mashed bananas is generously enveloped in a luscious caramel frosting that will leave you dreaming about your next slice. If you’ve been searching for the perfect show-stopping cake that feels both homey and decadent, this one’s a guaranteed crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, staple ingredients that most of us have on hand is the first step to crafting this irresistible cake. Each ingredient plays its part: the bananas add luscious moisture and natural sweetness, pecans introduce delightful crunch and nuttiness, and the caramel frosting provides a luxuriously smooth finish that ties all the flavors together beautifully.
- All-purpose flour: The sturdy foundation for tender cake layers that hold everything together perfectly.
- Baking powder and baking soda: Together, they lighten the cake and help it rise for that irresistible fluffiness.
- Ground cinnamon: Adds a cozy, warm spice that complements the banana flavor flawlessly.
- Unsalted butter and vegetable oil: The butter gives richness while the oil keeps the cake incredibly moist.
- Brown and granulated sugar: Brown sugar deepens the flavor with molasses notes; granulated sugar balances sweetness and texture.
- Eggs: Provide structure and help the cake rise; using three large eggs ensures a perfect crumb.
- Mashed ripe bananas: Essential for that classic banana flavor and moist texture, about three medium bananas work best.
- Sour cream: Brings tenderness and a slight tang that brightens the cake’s flavor.
- Vanilla extract: Enhances all the flavors and adds depth.
- Chopped toasted pecans: Impart a wonderful crunch and a toasty, nutty note.
- For the caramel frosting: Unsalted butter, packed brown sugar, whole milk, salt, and powdered sugar to create a creamy, dreamy finish.
- Optional garnishes: Caramel drizzle and chopped pecans add a beautiful finishing touch and extra texture.
How to Make Banana Pecan Caramel Layer Cake Recipe
Step 1: Prepare Your Cake Pans and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C). Make sure you grease and flour three 8-inch cake pans or line them with parchment paper—this step guarantees that your cake layers will come out clean and intact. Next, whisk together your flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, ensuring these dry ingredients are evenly combined for that consistent flavor and texture throughout your layers.
Step 2: Cream Butter, Oils, and Sugars
In a large bowl, beat the softened butter, vegetable oil, brown sugar, and granulated sugar until the mixture looks light, fluffy, and airy. This creaming process incorporates air, which helps create a tender crumb and gives the cake body and lightness without being dense.
Step 3: Add Eggs and Banana Mixture
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next to maintain that smooth, uniform batter. Then, add in your ripe mashed bananas, sour cream, and vanilla extract, mixing just until everything is combined—overmixing here can make the cake tough, so gentle folding is key.
Step 4: Incorporate Dry Ingredients and Pecans
Sift your dry mixture into the wet ingredients gradually, folding gently until just combined. Finally, fold in the toasted, chopped pecans carefully so they are evenly distributed but don’t crush the batter’s delicate structure.
Step 5: Bake and Cool the Cake Layers
Divide the batter evenly between your prepared pans, smoothing the tops for even layers. Bake for around 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely—a crucial step to avoid your frosting melting or sliding.
Step 6: Craft the Caramel Frosting
While your cake cools, melt the butter in a saucepan over medium heat. Stir in brown sugar and milk, then bring the mixture to a gentle boil, simmering for 2 to 3 minutes while stirring constantly. This caramel base intensifies the sweetness and richness. Allow it to cool for 10 minutes, then whisk in salt, and beat in powdered sugar bit by bit until achieving a smooth, spreadable consistency that’s neither too thin nor overly stiff.
Step 7: Assemble Your Banana Pecan Caramel Layer Cake Recipe
Layer your cake by spreading a generous amount of caramel frosting between each layer. Don’t be shy—the frosting is the star here! Once stacked, cover the top and sides of your cake with the remaining frosting, carefully smoothing for a beautiful finish. For an extra special touch, drizzle caramel sauce and sprinkle chopped pecans on top, adding texture and visual flair.
How to Serve Banana Pecan Caramel Layer Cake Recipe
Garnishes
When it comes to garnishing this cake, simple caramel drizzle paired with extra toasted pecans elevates its appearance and adds inviting textures and flavors that complement the layers. Sprinkle just before serving to keep the nuts crunchy and the drizzle glossy.
Side Dishes
Since this cake is rich and flavorful, pairing it with something light and fresh, like a scoop of vanilla ice cream or a dollop of whipped cream, balances the decadence. A cup of hot coffee or tea also complements the warm cinnamon and caramel notes, completing the cozy indulgence.
Creative Ways to Present
Try serving individual slices on decorative plates with a small drizzle of caramel sauce artistically swirled around the edges. For parties, cut the cake into mini squares and arrange them in a tiered stand, garnished with pecan halves and edible flowers to impress guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Once your cake is frosted, store any leftovers tightly covered at room temperature for up to two days to preserve moisture and freshness. If your kitchen is warm, keep it refrigerated, bringing slices to room temperature before serving for maximum flavor and texture enjoyment.
Freezing
You can make the cake layers in advance and freeze them for up to two months. Wrap each layer tightly in plastic wrap and foil to prevent freezer burn. Thaw in the fridge overnight before frosting and assembling. Finished, frosted cakes can also be frozen—just be sure to let them thaw gently to avoid condensation ruining the frosting’s smooth finish.
Reheating
This cake is best enjoyed at room temperature, but if you prefer it warm, heat a slice gently in the microwave for 10 to 15 seconds. Warming slightly enhances the caramel frosting’s luscious texture and intensifies the banana aroma, making every bite comforting and irresistible.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts provide a similarly lovely crunch and slightly different flavor that works well with banana and caramel. Just toast them lightly to enhance their nuttiness before folding into the batter.
How ripe should the bananas be?
For the best flavor and moisture, use bananas that are very ripe, with plenty of brown spots. They’re sweeter and mash easily, which contributes to the cake’s tender crumb and classic banana flavor.
Is it necessary to use both butter and oil in the cake?
Yes, combining butter and oil balances flavor and moisture wonderfully—butter adds richness and a fine crumb, while oil keeps the cake moist and soft for days without drying out.
Can I make this cake gluten-free?
You can swap the all-purpose flour for a gluten-free blend, but results may vary depending on the mix. Be sure to use one that includes xanthan gum for structure, and handle the batter gently to keep the layers tender.
How do I know when the caramel frosting is the right consistency?
It should be thick enough to spread smoothly but not so stiff that it tears the cake layers. If it’s too thin, add more powdered sugar gradually; if too thick, add a splash of milk to loosen it up slightly.
Final Thoughts
If you want to wow your friends and family with a cake that feels like a warm hug, this Banana Pecan Caramel Layer Cake Recipe is a must-try. Its moist, flavorful layers, paired with that unbelievably silky caramel frosting, make every bite a celebration of comfort and sweetness. I can’t wait for you to taste this beloved recipe and make it your go-to for special occasions or whenever you need a little slice of joy.
Print
Banana Pecan Caramel Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Pecan Caramel Layer Cake is a moist and flavorful dessert featuring ripe bananas, toasted pecans, and a luscious caramel frosting. Perfect for special occasions, this American classic combines warm cinnamon-spiced cake layers with rich, creamy caramel frosting for an irresistible treat.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (lightly toasted)
For the caramel frosting:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 3–4 cups powdered sugar
Optional garnish:
- Caramel drizzle
- Chopped pecans
Instructions
- Prepare the cake pans and dry ingredients: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon to ensure even distribution of leavening agents and spice.
- Mix the wet ingredients and sugars: In a large bowl, beat the softened butter, vegetable oil, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition for a smooth batter.
- Add bananas, sour cream, and vanilla: Stir in the mashed bananas, sour cream, and vanilla extract until the batter is fully combined, enhancing moisture and flavor.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter and keeping the cake tender.
- Fold in pecans: Gently fold the toasted chopped pecans into the batter to add texture and nutty flavor.
- Divide batter and bake: Evenly divide the batter among the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the centers comes out clean.
- Cool the cake layers: Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely, which prevents sogginess.
- Make the caramel frosting: Melt butter in a saucepan over medium heat. Stir in brown sugar and milk, bringing the mixture to a boil. Simmer for 2–3 minutes while stirring constantly to develop the caramel flavor. Remove from heat and let cool for 10 minutes.
- Finish the frosting: Whisk in salt, then gradually beat in powdered sugar until the frosting reaches a spreadable consistency, perfect for layering and covering the cake.
- Assemble the cake: Spread the caramel frosting between each cake layer and over the top and sides of the cake for full coverage.
- Garnish: Optionally drizzle additional caramel sauce over the cake and sprinkle with extra chopped pecans for decoration and extra texture.
Notes
- Cake layers can be made ahead and frozen for up to 2 months; thaw before assembling.
- Ensure the caramel frosting is cooled but still soft when spreading for a smooth and even finish.
- Use ripe bananas with brown spots for the best flavor and sweetness.
- Lightly toast pecans before adding to enhance their nuttiness.
