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Banana Pecan Caramel Cake

Indulge in Banana Pecan Caramel Cake That's Simply Irresistible

This Banana Pecan Caramel Cake is an indulgent dessert that's perfect for celebrations or elevating a weekend treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour substitute with gluten-free flour for gluten-free option
  • 1 tablespoon Baking Powder acts as a leavening agent
  • 1 teaspoon Baking Soda enhances the cake’s texture
  • 1 teaspoon Salt balances sweetness
  • 1 cup Unsalted Butter can swap for vegan butter
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 3 large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup Mashed Ripe Bananas substitute with applesauce for lower-calorie variant
  • 1 cup Buttermilk can use yogurt or non-dairy alternatives
  • 1 cup Chopped Pecans can replace with walnuts or omit for nut-free cake
For the Caramel Frosting
  • 1 cup Heavy Cream use coconut cream for non-dairy version
  • 2 cups Powdered Sugar
  • 1 cup More Chopped Pecans for garnish

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • Cake pans
  • Saucepan
  • Wire Rack

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs, vanilla extract, and mashed bananas, mixing until fully incorporated.
  5. Fold the dry ingredients into your banana mixture, alternating with the buttermilk until just combined.
  6. Gently stir in the chopped pecans.
  7. Divide the batter among the prepared pans and bake for 25-30 minutes.
  8. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
  9. In a saucepan, melt the butter, then stir in brown sugar and heavy cream, bringing to a boil.
  10. Remove from heat and mix in powdered sugar until smooth.
  11. Once cooled, assemble the layers with caramel frosting in between and around the cake.
  12. Garnish with chopped pecans on top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 32gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container; lasts up to 2 days at room temperature or a week in the fridge. Freeze layers without frosting for up to 3 months.

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