Decadent Caramel Banana Pecan Cake

Decadent Caramel Banana Pecan Cake is a rich and flavorful dessert that blends the comforting taste of ripe bananas with the nutty crunch of pecans and the indulgent sweetness of buttery caramel. Moist, dense, and drizzled with a luscious caramel glaze, this cake is a true showstopper for any gathering, holiday, or special occasion.

Why You’ll Love This Recipe

This cake is a dream for banana bread lovers who want to take it to the next level. The ripe bananas make it incredibly moist, the pecans add texture and warmth, and the caramel glaze brings a smooth, buttery finish that ties everything together. It’s simple to make, beautifully rustic, and completely irresistible—perfect for dessert or even a sweet brunch treat.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Eggs
• Ripe bananas (mashed)
• Vanilla extract
• Sour cream or plain Greek yogurt
• Chopped pecans
• For the caramel glaze: butter, brown sugar, heavy cream, vanilla extract, pinch of salt

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or 9×13-inch cake pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Mix in mashed bananas and vanilla.
5. Alternate adding the flour mixture and sour cream to the banana mixture, beginning and ending with the flour. Stir until just combined.
6. Fold in chopped pecans.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
10. To make the caramel glaze, heat butter and brown sugar in a saucepan over medium heat. Stir until melted and smooth. Add cream, vanilla, and salt, and simmer for a few minutes until thickened.
11. Drizzle the warm caramel glaze over the cooled cake and sprinkle with extra pecans if desired.

Servings and timing

This recipe yields approximately 12–16 servings.
Prep time: 20 minutes
Cook time: 45–55 minutes
Cool and glaze time: 20–30 minutes

Variations

• Maple twist: Add a splash of maple syrup to the caramel glaze for extra flavor.
• Chocolate chip addition: Mix in mini chocolate chips with the batter for a chocolatey surprise.
• Toasted pecans: Toast the pecans before adding them for deeper flavor.
• Layered version: Bake in two round pans and layer with cream cheese frosting between layers.
• Gluten-free option: Use a gluten-free all-purpose flour blend in place of regular flour.

storage/reheating

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, microwave slices for about 10–15 seconds or warm in the oven at 300°F for 5–10 minutes.
You can also freeze the cake (without glaze) for up to 2 months. Thaw and drizzle with fresh caramel before serving.

FAQs

Can I use frozen bananas?

Yes, thaw and drain excess liquid before mashing and adding to the batter.

Do I need to toast the pecans?

It’s optional, but toasting brings out a richer, nuttier flavor.

Can I make this cake in advance?

Absolutely! It actually tastes better the next day as the flavors meld.

What’s the best pan to use?

A bundt pan creates a stunning presentation, but a 9×13-inch pan works perfectly too.

Can I use buttermilk instead of sour cream?

Yes, but reduce the amount slightly since buttermilk is thinner.

Is the caramel glaze hard or soft?

It’s soft and pourable when warm, and sets into a smooth, slightly firm glaze.

Can I skip the glaze?

Yes, but the glaze adds a delicious finishing touch. A dusting of powdered sugar can be a simpler alternative.

How ripe should the bananas be?

Very ripe—brown and spotty bananas are ideal for flavor and moisture.

Can I use walnuts instead of pecans?

Yes, walnuts are a great substitute if you prefer them.

Can I make cupcakes with this recipe?

Yes, adjust the baking time to 18–22 minutes for cupcakes.

Conclusion

Decadent Caramel Banana Pecan Cake is a rich, moist dessert that brings comfort and elegance to the table. It’s perfect for holidays, potlucks, or just because you have extra bananas to use up. The blend of banana, crunchy pecans, and silky caramel creates a dessert that feels both nostalgic and luxurious. One slice won’t be enough!

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