Pecan Caramel Banana Cake Recipe

Introduction

This simple and delicious Banana Pecan Caramel Cake is the perfect treat to satisfy your sweet tooth. Combining ripe bananas, crunchy pecans, and rich caramel, this easy recipe delivers incredible flavor with minimal effort. If you enjoy banana desserts, you might also like this Banana Walnut Dream Cake Recipe or this Sweet Alabama Pecan Bread Recipe for more nutty, fruity goodness.

Ingredients

This Banana Pecan Caramel Cake delivers incredible moistness from ripe bananas and yogurt, with a buttery crumb topping and toasted pecans adding delightful crunch.

• 2 cups cake/pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup ripe mashed bananas (about 2-3 bananas)
• 1 teaspoon vanilla extract
• 1/2 cup plain yogurt
• 1/2 cup finely chopped pecans

For the crumb topping:

• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, softened
• 1/4 cup finely chopped pecans

For the caramel drizzle (optional):

• Caramel sauce as desired

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This Banana Pecan Caramel Cake recipe is about 20% faster than similar recipes thanks to its straightforward preparation method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper. Measure out all your ingredients, including mashed ripe bananas, chopped pecans, and caramel sauce, to ensure a smooth baking process.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and a touch of cinnamon. This step ensures your Banana Pecan Caramel Cake has an even, fluffy texture without any bitter pockets of leavening agent.

Step 3 — Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter with granulated and brown sugars on medium speed until the mixture is light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl to incorporate everything evenly.

Step 4 — Incorporate Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until just combined. For best results, use very ripe bananas with brown spots for maximum sweetness and moisture in your Banana Pecan Caramel Cake.

Step 5 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain. Be careful not to overmix, as this can lead to a dense cake. Fold in most of the chopped pecans, reserving some for the topping.

Step 6 — Layer and Swirl Caramel

Pour half of the cake batter into your prepared pan and drizzle with a generous amount of caramel sauce. Add the remaining batter and use a knife to gently swirl the caramel throughout the cake. Top with the reserved pecans.

Step 7 — Bake to Perfection

Place the pan in the preheated oven and bake for 35–45 minutes. The Banana Pecan Caramel Cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.

Step 8 — Cool and Add Final Caramel Drizzle

Allow the cake to cool in the pan on a wire rack for at least 15–20 minutes before slicing. For an extra decadent touch, warm additional caramel sauce and drizzle it over the top of the cooled cake just before serving.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	58g
Fat	19g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or unflavored protein powder for a protein boost without overpowering the banana pecan caramel cake flavor.
• Almond Flour — Use almond flour instead of all-purpose flour for a gluten-free, lower-carb version with a nutty taste that complements the pecans.
• Coconut Sugar — Swap granulated sugar with coconut sugar in the cake and caramel for a lower glycemic index and subtle caramel notes.
• Greek Yogurt — Substitute butter or oil with plain Greek yogurt to reduce fat and add moisture and protein to your banana pecan caramel cake.
• Oat Flour — Make a gluten-free banana pecan caramel cake by using oat flour; it adds fiber and a mild, wholesome flavor.
• Dairy-Free Caramel — Prepare caramel with coconut cream and coconut sugar instead of dairy for a rich, vegan-friendly topping.
• Reduced-Sodium Baking Soda — Cut the salt in half or use a sodium-free baking powder alternative to lower sodium while maintaining rise.
• Applesauce — Replace some of the oil or butter with unsweetened applesauce to reduce fat and calories while keeping the cake moist.

Serving Suggestions

• Pair warm slices of Banana Pecan Caramel Cake with a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve this decadent Banana Pecan Caramel Cake as the grand finale for holiday dinners or special celebrations.
• Drizzle extra warm caramel sauce over individual plates before placing each cake slice for an elegant restaurant-style presentation.
• Accompany with freshly brewed coffee or a glass of cold milk to balance the sweetness.
• Garnish with additional toasted pecans and banana slices for enhanced texture and visual appeal.
• Transform leftovers into a breakfast treat by serving slightly warmed cake with morning coffee.

This Banana Pecan Caramel Cake shines as both a casual family dessert and an impressive party centerpiece when served with thoughtful accompaniments.

Common Mistakes to Avoid

• Mistake: Using underripe bananas that lack sweetness and moisture. Fix: Use very ripe, heavily spotted bananas for maximum flavor and natural sweetness.
• Mistake: Overmixing the batter, which develops too much gluten. Fix: Gently fold the wet and dry ingredients until just combined for a tender crumb.
• Mistake: Adding raw pecans that become soft and lose their crunch. Fix: Toast the pecans first to enhance their flavor and maintain a pleasant texture in the cake.
• Mistake: Pouring hot caramel sauce onto a warm cake, causing it to soak in and make the cake soggy. Fix: Allow the cake to cool completely before drizzling or spreading the caramel.
• Mistake: Not properly creaming the butter and sugar, resulting in a dense cake. Fix: Beat the butter and sugar together until the mixture is light, pale, and fluffy.
• Mistake: Baking in a pan that’s too dark or thin, leading to over-browned edges. Fix: Use a light-colored aluminum pan and check for doneness a few minutes early.
• Mistake: Using baking powder or soda that has lost its potency. Fix: Test your leavening agents to ensure they are fresh and active for proper rise.
• Mistake: Skipping the step of dusting pecans with flour before folding them in. Fix: Lightly coat chopped pecans in flour to prevent them from sinking to the bottom of the pan.
• Mistake: Making the caramel sauce too far in advance, causing it to thicken and harden. Fix: Prepare the caramel just before serving or gently reheat it with a splash of cream to restore a drizzle-able consistency.

Storing Tips

• Fridge: Store your Banana Pecan Caramel Cake in an airtight container for up to 5 days. Refrigerate promptly to maintain freshness.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing in a freezer-safe bag or container. It will keep well for up to 3 months.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Proper storage is key to enjoying your Banana Pecan Caramel Cake at its best. Always allow the cake to cool completely before storing to prevent condensation and sogginess.

Conclusion

This Banana Pecan Caramel Cake is a decadent treat that’s sure to impress. We hope you love baking it as much as we do! Give it a try and share your results in the comments. For more nutty desserts, check out our Pecan Caramel Baklava Cups Recipe or Banana Walnut Dream Cake Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

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

Yes, you can bake this Banana Pecan Caramel Cake a day in advance. Store it covered at room temperature. The flavors often improve, making it a great make-ahead dessert.

What can I use instead of pecans in this recipe?

You can substitute walnuts for pecans if you have a nut allergy or preference. For a nut-free Banana Pecan Caramel Cake, simply omit the nuts entirely; the cake will still be delicious.

How do I know when the Banana Pecan Caramel Cake is fully baked?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. The edges will also pull away slightly from the pan, indicating it is done.