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Delicious banana pecan caramel layer cake with rich frosting and pecans
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Banana Pecan Caramel Layer Cake

A delightful dessert combining the rich flavors of ripe bananas with toasted pecans and enveloped in velvety caramel frosting.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Banana Cake, Caramel Frosting, Comfort Desserts, Layer Cake, Pecan Cake
Servings: 12 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2 cups all-purpose flour The foundation of our cake, providing a comforting texture.
  • 1 teaspoon baking soda Ensures that your cake rises beautifully.
  • 1/4 teaspoon salt Balances the sweetness perfectly.
  • 1/2 cup unsalted butter, softened Adds richness and moisture to the cake.
  • 1 cup granulated sugar Harmonizes with all the other flavors.
  • 2 large eggs Provides structure and moisture.
  • 1 teaspoon vanilla extract Infuses the cake with a warm flavor.
  • 1 cup mashed bananas (about 2 large bananas) The star ingredient for natural sweetness.
  • 1/2 cup sour cream Ensures a tender crumb.
  • 1/2 cup chopped pecans Adds crunch and nuttiness.

For the Caramel Frosting

  • 1/2 cup unsalted butter The base for the luscious frosting.
  • 1 cup packed light brown sugar Brings deep, rich flavor.
  • 1/4 cup whole milk or cream Provides creaminess.
  • 2 cups powdered sugar, sifted To sweeten and thicken the frosting.
  • 1 teaspoon vanilla extract Elevates the frosting flavor.
  • pinch salt Enhances the sweetness of the caramel.

For the Pecan Garnish

  • 1/2 cup chopped pecans, toasted A crunchy topping for extra flavor.

Instructions

Preparing the Cake

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, cream the softened butter and sugar until light and fluffy.
  • Beat in eggs, one at a time, and stir in the vanilla extract.
  • Add mashed bananas and sour cream. Mix until well combined.
  • Gradually add the flour mixture to the wet ingredients. Mix only until just combined.
  • Fold in the chopped pecans.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  • Cool the cakes in pans for 10 minutes, then remove from pans and cool on wire racks.

Making the Caramel Frosting

  • In a saucepan, melt the butter over medium heat.
  • Stir in the brown sugar and milk or cream. Bring to a boil, stirring constantly.
  • Remove from heat and whisk in sifted powdered sugar, vanilla extract, and a pinch of salt.
  • Let the frosting cool until thickened.

Assembling the Cake

  • Once the cakes are cool, place one layer on a serving plate.
  • Spread a layer of caramel frosting over the top.
  • Place the second cake layer on top and frost the top and sides.
  • Sprinkle toasted chopped pecans over the top for garnish.

Notes

For an extra burst of flavor, consider adding chocolate chips or a hint of cinnamon. For better texture, ensure the butter is room temperature.