Caramel Banana Pecan Cake – Moist, Flavorful & Irresistible Recipe

If you love the combination of caramel, bananas, and pecans, then this Caramel Banana Pecan Cake is the perfect treat for you. With its moist banana cake base, rich homemade caramel sauce, and crunchy toasted pecans, this dessert is an absolute showstopper. Whether you serve it as a comforting family dessert or a holiday centerpiece, this cake is sure to impress.

Why You’ll Love This Recipe

• Rich & Moist Texture: The combination of ripe bananas and sour cream ensures a soft and tender crumb.
• Homemade Caramel Sauce: No store-bought caramel needed! This buttery, brown sugar caramel takes the cake to another level.
• Nutty Crunch: The toasted pecans add a delicious crunchy contrast to the soft cake and gooey caramel.
• Easy to Make: Simple ingredients and step-by-step instructions make this cake a breeze to bake.
• Perfect for Any Occasion: Whether it’s a birthday, holiday gathering, or weekend treat, this cake fits any celebration.

Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• ½ cup sour cream
• ½ cup chopped pecans

For the Caramel Sauce:

• ½ cup unsalted butter
• 1 cup brown sugar
• ½ cup heavy cream
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Topping:

• ½ cup chopped pecans, toasted

How to Make Caramel Banana Pecan Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing until well combined.

Stir in mashed bananas and sour cream, ensuring a smooth batter. Gradually add the dry ingredients, mixing just until combined. Finally, fold in chopped pecans for added crunch.

Step 2: Bake the Cake

Pour the batter into the prepared cake pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the caramel sauce.

Step 3: Make the Caramel Sauce

In a saucepan over medium heat, melt the butter. Stir in brown sugar and cook for 2 minutes.

Slowly add the heavy cream, stirring continuously. Let the mixture simmer for 3-4 minutes until it thickens. Remove from heat and stir in salt and vanilla extract.

Let the caramel cool slightly before drizzling over the cake.

Step 4: Assemble the Cake

Once the cake has cooled, pour the warm caramel sauce over the top, letting it drip down the sides. Sprinkle toasted pecans on top for the perfect finishing touch.

Step 5: Serve & Enjoy

Slice and serve warm or at room temperature. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Tips for the Best Caramel Banana Pecan Cake

• Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
• Don’t Overmix: Stir just until the ingredients are combined to keep the cake light and fluffy.
• Toast the Pecans: Toasting the pecans enhances their flavor and adds extra crunch.
• Make Caramel Ahead: The caramel sauce can be made in advance and stored in the fridge for up to one week.
• Reheat Before Serving: If the caramel hardens, warm the cake slightly to bring back its gooey texture.

Serving Suggestions

• With Ice Cream: Serve with vanilla bean or caramel swirl ice cream for a decadent dessert.
• With Coffee or Tea: A slice pairs wonderfully with a cup of coffee or spiced chai tea.
• For Breakfast: Enjoy a slightly warm slice in the morning with your favorite latte or cappuccino.
• As a Holiday Dessert: Perfect for Thanksgiving, Christmas, or any festive gathering.

FAQs

1. Can I Make This Cake in Advance?

Yes! You can bake the cake a day ahead and store it covered at room temperature. Add the caramel sauce just before serving.

2. Can I Use a Different Type of Nut?

Absolutely! You can substitute pecans with walnuts, almonds, or hazelnuts.

3. How Do I Store Leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

4. Can I Freeze This Cake?

Yes! Wrap the cooled cake (without caramel) in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and warm slightly before serving.

5. What If My Caramel Sauce Hardens?

If the caramel thickens too much, reheat it gently over low heat, adding a splash of heavy cream to loosen it.

6. Can I Make This Cake Gluten-Free?

Yes! Substitute all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free version.

Conclusion

This Caramel Banana Pecan Cake is a delightful combination of moist banana cake, luscious caramel sauce, and crunchy pecans. It’s the perfect dessert for any occasion, whether you’re hosting a dinner party, celebrating a holiday, or simply indulging in a homemade treat.

With its rich flavor, soft texture, and irresistible caramel topping, this cake will quickly become a family favorite. Give this recipe a try today and enjoy a slice of pure dessert bliss!

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