Banana Pecan Caramel Cake Recipe

Introduction

This Gooey Banana Pecan Caramel Cake with one-bowl prep is the ultimate easy dessert for banana lovers. Ripe bananas create incredible moisture while pecans add a delightful crunch to the rich caramel swirl. If you enjoy banana caramel treats, you might also like this Easy No-Bake Banana Split Cake Recipe for another simple, no-fuss option.

Ingredients

This moist, tender cake delivers warm banana flavor with crunchy toasted pecans and rich caramel notes in every gooey bite.

• 20g milk (or buttermilk)
• 2g vinegar
• 100g ripe banana, mashed
• 1 large egg
• 35g sugar
• 35g brown sugar
• 90g neutral oil (such as vegetable or canola)
• 130g all-purpose flour
• 4g baking powder
• 2g baking soda
• 1.5g salt
• 1g cinnamon
• 25g pecans, toasted and chopped

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Gooey Banana Pecan Caramel Cake recipe is about 20% faster than similar recipes, making it a great choice when you need a quick and impressive dessert.

Step-by-Step Instructions

Step 1 — Prepare the Bananas and Pan

Mash 3–4 very ripe bananas until smooth in a medium bowl. Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray, then dust lightly with flour to prevent sticking.

Step 2 — Mix the Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. This ensures your Gooey Banana Pecan Caramel Cake rises evenly and has a consistent texture.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat ½ cup softened unsalted butter with 1 cup granulated sugar and ½ cup brown sugar until light and fluffy, about 3 minutes. Scrape the bowl halfway through for even mixing.

Step 4 — Combine Wet Ingredients

Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Stir in the mashed bananas just until incorporated—do not overmix.

Step 5 — Fold in Dry Ingredients and Pecans

Gradually add the dry ingredients to the wet mixture, stirring by hand until no flour streaks remain. Gently fold in 1 cup chopped pecans, reserving a few for topping.

Step 6 — Prepare Caramel Topping

In a small saucepan, melt ½ cup butter with 1 cup brown sugar over medium heat, stirring until smooth. Remove from heat and stir in ¼ cup heavy cream and a pinch of salt.

Step 7 — Assemble and Bake

Pour the cake batter into the prepared pan. Drizzle the caramel sauce evenly over the top and sprinkle with reserved pecans. Bake at 350°F (175°C) for 35–40 minutes, until a toothpick inserted into the center comes out clean.

Step 8 — Cool and Serve

Let the Gooey Banana Pecan Caramel Cake cool in the pan for at least 20 minutes before slicing. The caramel will set slightly but remain deliciously gooey. Serve warm or at room temperature.

Nutritional Information

Calories	485
Protein	6g
Carbohydrates	68g
Fat	22g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining the cake’s structure with a slightly nuttier flavor.
• Coconut sugar or monk fruit sweetener — Lowers the glycemic impact while providing caramel-like notes that complement the Gooey Banana Pecan Caramel Cake.
• Greek yogurt or applesauce — Replaces some oil or butter for a protein boost and moist texture with less fat.
• Almond or oat flour — Creates a gluten-free version with a tender crumb and subtle nutty undertones.
• Coconut oil or avocado oil — Dairy-free fat alternatives that contribute richness without compromising the gooey texture.
• Reduced-sodium caramel sauce — Lowers sodium content while preserving the signature caramel flavor in your Gooey Banana Pecan Caramel Cake.
• Egg replacers like flax eggs — Makes the recipe vegan-friendly while binding ingredients effectively.
• Stevia-sweetened chocolate chips — Adds lower-carb indulgence that pairs perfectly with banana and pecan flavors.

Serving Suggestions

• Top warm slices with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Drizzle with extra caramel sauce and garnish with toasted pecans for an elegant presentation.
• Serve alongside a strong cup of coffee to balance the sweetness of the Gooey Banana Pecan Caramel Cake.
• Pair with a glass of cold milk or a dessert wine like Muscat for a delightful contrast.
• For a brunch option, serve smaller squares as a sweet complement to savory dishes.
• Add a dollop of freshly whipped cream and a sprinkle of cinnamon for a simple yet beautiful finish.

This Gooey Banana Pecan Caramel Cake is incredibly versatile, making it perfect for everything from casual family dinners to festive holiday gatherings.

Common Mistakes to Avoid

• Mistake: Using underripe bananas. Fix: Always use bananas with heavily spotted peels for maximum sweetness and moisture.
• Mistake: Overmixing the batter. Fix: Gently fold ingredients until just combined to prevent a tough, dense crumb.
• Mistake: Baking in a cold pan. Fix: Ensure your baking pan is at room temperature for even heat distribution and proper rising.
• Mistake: Adding nuts too early. Fix: Fold in pecans at the very end to keep them from sinking to the bottom.
• Mistake: Pouring caramel on a hot cake. Fix: Let the Gooey Banana Pecan Caramel Cake cool slightly so the caramel soaks in instead of sliding off.
• Mistake: Not toasting the pecans. Fix: Lightly toast pecans beforehand to unlock their rich, nutty flavor.
• Mistake: Incorrect oven temperature. Fix: Use an oven thermometer to verify accuracy, as even a 25°F variance can ruin texture.
• Mistake: Skipping the pan grease-and-flour step. Fix: Properly prepare your pan to ensure your cake releases cleanly and intact.
• Mistake: Overbaking the cake. Fix: Start checking for doneness 5-10 minutes early; a toothpick should have moist crumbs, not be clean.
• Mistake: Using a thin, watery caramel sauce. Fix: Opt for a thick, rich caramel that will create the signature gooey layers.

Storing Tips

• Fridge: Store leftover Gooey Banana Pecan Caramel Cake in an airtight container for up to 5 days. Refrigerate promptly after cooling.
• Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm slices in a 300°F oven for 10–15 minutes or microwave for 20–30 seconds until heated through. Ensure internal temperature reaches 165°F for food safety.

For best texture, serve the Gooey Banana Pecan Caramel Cake slightly warm to enjoy the caramel at its gooey best.

Conclusion

This Gooey Banana Pecan Caramel Cake is a truly special dessert, perfect for any celebration or sweet craving. We hope you love making it as much as we do! Give it a try and share your results in the comments. Don’t forget to subscribe for more delicious recipes like our Luscious Walnut Banana Caramel Cake Recipe.

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FAQs

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

Yes, you can prepare this Gooey Banana Pecan Caramel Cake a day in advance. Store it covered at room temperature. The flavors often meld and improve overnight.

What are the best bananas to use for this cake?

Use very ripe, spotty bananas for the best flavor and natural sweetness. They mash easily and provide the intense banana taste essential for this Gooey Banana Pecan Caramel Cake.

How should I store leftovers of this cake?

Store any leftover Gooey Banana Pecan Caramel Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.