Description

This show-stopping banana pecan cake is incredibly moist, bursting with banana flavor, and filled with crunchy pecans. It’s layered with a silky caramel cream cheese frosting that takes it over the top. Whether you’re baking for a special occasion or just craving something sweet and Southern, this cake delivers on every level.

Ingredients

For the cake:

1 1/2 cups mashed ripe bananas (about 3 large)
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup finely chopped pecans, toasted

For the caramel cream cheese frosting:

1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
1/4 cup store-bought or homemade caramel sauce (plus extra for drizzling)
4 cups powdered sugar
1/2 tsp vanilla extract
Pinch of salt

Optional topping:

Extra chopped toasted pecans
Caramel drizzle

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Instructions

Preheat and prepare pans:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line with parchment paper circles.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
Cream butter and sugar:
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
Combine batter:
Mix in mashed bananas. Alternately add dry ingredients and buttermilk, beginning and ending with the flour mixture. Stir just until combined. Fold in toasted pecans.
Bake:
Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the frosting:
Beat cream cheese and butter until smooth. Add caramel sauce, vanilla, and salt. Gradually beat in powdered sugar until fluffy and spreadable.

Notes

You can make the layers a day in advance—wrap tightly and chill.
For a more intense caramel flavor, use homemade caramel sauce.

This cake pairs beautifully with coffee or vanilla ice cream!