Description
This banana pecan caramel layer cake recipe features moist banana cake layers mixed with toasted pecans, topped with rich caramel frosting and a silky caramel drizzle. Perfect for birthdays, holidays, or weekend baking, it combines sweet, nutty, and buttery flavors in every bite.
Ingredients
Scale
For the Cake:
- 3 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped toasted pecans
For the Caramel Sauce:
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of sea salt (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Mix flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream butter and brown sugar until fluffy. Add eggs and vanilla. Mix in mashed bananas.
- Fold dry ingredients and pecans gently into wet mixture. Divide evenly into pans and bake 25–30 minutes. Cool completely.
- Make caramel sauce: melt butter, whisk in brown sugar, add cream and vanilla, simmer until thickened. Cool.
- Prepare frosting: beat cream cheese and butter until smooth, mix in powdered sugar and ½ cup caramel.
- Assemble: layer cakes with frosting and caramel between, frost outside, drizzle remaining caramel, top with pecans.
Notes
- Use overripe bananas for maximum sweetness.
- Toast pecans for enhanced flavor.
- Chill cake for 30 minutes before slicing for cleaner layers.
Nutrition
- Serving Size: 1 slice
- Calories: 480kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg