If you’ve been on the hunt for a dessert that feels like a warm hug in cake form, look no further than this Banana Pecan Caramel Cake Recipe. It’s a delightful blend of moist banana goodness, crunchy pecans, and rich caramel that comes together in a symphony of flavors you won’t want to miss. Whether you’re baking for a special occasion or a cozy weekend treat, this cake will bring joy and sweetness with every bite.
Ingredients You’ll Need
This Banana Pecan Caramel Cake Recipe calls for simple, wholesome ingredients that combine to create incredible flavor and texture. Each component plays a crucial role, from the ripe bananas adding natural sweetness and moisture to the pecans bringing that satisfying crunch and earthiness.
- 3 ripe bananas, mashed: The star fruit that adds moisture and natural sweetness to your cake.
- 1 cup chopped pecans: For a nutty crunch that complements the soft cake perfectly.
- 2 cups all-purpose flour: The base that gives the cake structure and tenderness.
- 1 teaspoon baking soda: Helps the cake rise beautifully for a light crumb.
- 1/2 teaspoon salt: Balances flavors and enhances sweetness subtly.
- 1/2 cup unsalted butter, softened: Adds richness and helps create a tender crumb.
- 1 cup granulated sugar: Sweetens the batter while contributing to texture.
- 1/2 cup brown sugar, packed: Brings a deeper molasses flavor and moisture.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Enhances all the flavors with its aromatic touch.
- 1/2 cup buttermilk: Adds acidity to balance sweetness and tenderize the crumb.
- 1 cup caramel sauce: The luscious finishing touch, drizzled atop for a gooey, irresistible glaze.
How to Make Banana Pecan Caramel Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9-inch round cake pan ensures your cake comes out clean and intact, ready to impress.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Setting this mixture aside allows you to gradually incorporate it later, ensuring your cake batter stays smooth and well-balanced.
Step 3: Cream Butter and Sugars
Using a mixer, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy. This step is essential to introduce air for a tender, airy cake texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract for that warm, inviting aroma that elevates every bite.
Step 5: Alternate Flour Mixture and Buttermilk
Gradually add the flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour. This alternating method keeps the batter silky smooth and ensures even distribution of ingredients.
Step 6: Fold in Bananas and Pecans
Finally, gently fold in the mashed bananas and chopped pecans. This step is where the cake really starts to take shape, promising bursts of moist banana flavor and nutty texture in every forkful.
Step 7: Bake the Cake
Pour your batter into the prepared pan and bake for 45 to 50 minutes. It’s ready when a toothpick inserted in the center comes out clean, signaling a perfectly cooked cake with a golden crust.
Step 8: Cool and Add Caramel Sauce
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle the caramel sauce over the top, turning this cake into an irresistible indulgence.
How to Serve Banana Pecan Caramel Cake Recipe
Garnishes
Enhance your Banana Pecan Caramel Cake Recipe with a sprinkle of chopped pecans or a few banana slices on top for added texture and visual appeal. A dollop of whipped cream or a scoop of vanilla ice cream complements the caramel glaze perfectly, adding creaminess and balance.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or a warm chai latte. If you’re serving dessert after a meal, a light fruit salad or fresh berries make a refreshing contrast to the cake’s rich sweetness.
Creative Ways to Present
For a creative touch, serve individual slices on rustic wooden boards or elegant dessert plates with extra caramel sauce drizzled artistically around the edges. You could also turn this Banana Pecan Caramel Cake Recipe into a trifle by layering cake cubes with whipped cream and caramel sauce in clear glasses.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Banana Pecan Caramel Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. Keeping it covered preserves moisture and freshness without letting it dry out.
Freezing
This cake freezes beautifully. Wrap tightly in plastic wrap and foil, then place it in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving.
Reheating
If you like your cake slightly warm, gently reheat slices in the microwave for 10 to 15 seconds or warm in a low-temperature oven for 5 to 10 minutes. This softens the cake and revitalizes the caramel’s gooey allure.
FAQs
Can I use walnuts instead of pecans in the Banana Pecan Caramel Cake Recipe?
Absolutely! Walnuts make a great substitute and will provide a slightly different but delicious nutty crunch that pairs well with banana and caramel.
How ripe should the bananas be for the best flavor?
The best bananas are very ripe, with brown spots on the peel. They are sweeter and softer, which helps create a moist and flavorful cake.
Is it possible to make this cake dairy-free?
Yes, you can substitute dairy butter with vegan butter and use a plant-based buttermilk alternative, such as oat milk mixed with lemon juice, without sacrificing flavor or texture.
Can I make the caramel sauce from scratch?
Definitely! Homemade caramel sauce gives a rich, buttery flavor that’s irresistible. Just be careful when melting sugar, and drizzle it over the cake once cooled.
How long will the Banana Pecan Caramel Cake Recipe stay fresh?
When stored properly, this cake stays fresh at room temperature for up to 2 days and up to 5 days in the refrigerator. Always keep it covered to prevent drying out.
Final Thoughts
Making this Banana Pecan Caramel Cake Recipe brings together comforting flavors that feel both nostalgic and delightfully fresh. Each slice is a little celebration of sweet bananas, crunchy nuts, and luscious caramel. I wholeheartedly encourage you to try this recipe—it’s a sure way to brighten up any day and impress your loved ones with a scrumptious, home-baked treat.
Print
Banana Pecan Caramel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and flavorful Banana Pecan Caramel Cake featuring ripe bananas and crunchy pecans, topped with rich caramel sauce. This classic dessert combines the natural sweetness of bananas with a buttery cake base and the indulgence of caramel, making it perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 3 ripe bananas, mashed
Additional Ingredients
- 1 cup chopped pecans
- 1 cup caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: Using a mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.
- Combine Flour and Buttermilk: Alternately add the flour mixture and buttermilk to the creamed butter mixture, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Fold in Bananas and Pecans: Carefully fold in the mashed ripe bananas and chopped pecans, distributing them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. Once cooled, drizzle the caramel sauce evenly over the top before serving.
Notes
- For best results, use overripe bananas for extra sweetness and moisture.
- Ensure buttermilk is at room temperature to help the batter combine smoothly.
- To prevent the caramel from soaking into the cake too much, drizzle it right before serving.
- You can toast the pecans lightly to enhance their flavor before folding them in.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
