Banana Pecan Caramel Cake

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Here’s a delicious recipe for Banana Pecan Caramel Cake, a rich and moist cake with layers of banana flavor, caramel sauce, and crunchy pecans. This dessert is perfect for any occasion and will surely impress!

Banana Pecan Caramel Cake

Ingredients

For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 4 ripe bananas, mashed
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 cup chopped pecans
For the Caramel Sauce:
  • 1 cup brown sugar, packed
  • ½ cup unsalted butter
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
For the Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

1. Prepare the Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the mashed bananas and vanilla extract.
  6. Add the dry ingredients in 2-3 batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
  7. Gently fold in the chopped pecans.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Make the Caramel Sauce:
  1. In a medium saucepan, melt the butter over medium heat.
  2. Stir in the brown sugar and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally.
  3. Carefully add the heavy cream, vanilla extract, and a pinch of salt. Stir continuously until the sauce is smooth and thickened, about 2-3 more minutes.
  4. Remove from heat and let it cool slightly before drizzling over the cake.
3. Make the Frosting:
  1. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
  3. Stir in the heavy cream and vanilla extract until smooth. If the frosting is too thick, add more heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency.
4. Assemble the Cake:
  1. Place one of the cooled cake layers on a serving plate. Spread a layer of frosting on top.
  2. Place the second cake layer on top and frost the entire cake with the cream cheese frosting.
  3. Drizzle the caramel sauce over the top of the cake, letting it drip down the sides.
  4. Garnish with additional chopped pecans, if desired.

Tips for Success:

  • Be sure to use ripe bananas for the best flavor and texture.
  • If you prefer a stronger caramel flavor, you can add more caramel sauce between the layers or top it with extra pecans.
  • You can make the caramel sauce and frosting ahead of time and store them in the fridge. Just reheat the caramel sauce before using.

This Banana Pecan Caramel Cake combines the sweetness of bananas, the richness of cream cheese frosting, and the delicious crunch of pecans and caramel, making it the ultimate dessert for any celebration!

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