There’s something magical about the blend of ripe bananas, roasted pecans, and silky caramel. When I first made this Banana Pecan Caramel Layer Cake, I didn’t expect it to become a favorite so fast.
But once I took that first bite, I knew I had something special. It’s moist, rich, and layered with warm, nutty sweetness—and that caramel drizzle seals the deal every time.
Whether I bake this cake for birthdays, brunches, or just because I’m craving something indulgent, it never fails to impress. If you love banana bread, pecan pie, or caramel sauce, this dessert brings all those worlds together in one irresistible cake.
How To Make Banana Pecan Caramel Layer Cake Recipe?
- Preparation Time: 25 minutes
- Cooking Time: 30 minutes
- Cooling and Assembly: 45 minutes
- Total Time: About 1 hour 40 minutes
- Course: Dessert
- Cuisine: American
- Yield: 8–10 servings
🍽️ Equipment Needed
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk and rubber spatula
- Cooling rack
- Small saucepan (for caramel)
- Offset spatula or butter knife (for frosting)
🧾 Ingredients
For the Banana Pecan Cake:
- 2 large ripe bananas (mashed)
- 1½ cups all-purpose flour
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup chopped pecans (lightly toasted)
For the Caramel Sauce:
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ¼ tsp sea salt
- ½ tsp vanilla extract
For the Frosting:
- 1 cup unsalted butter (softened)
- 2½ cups powdered sugar
- 2 tbsp heavy cream
- ¼ cup caramel sauce (from above)
👩🍳 Step-by-Step Instructions
1. Prepare the Pans and Preheat the Oven
I start by preheating my oven to 350°F (175°C). Then I grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
2. Make the Cake Batter
In a large bowl, I cream the butter, brown sugar, and granulated sugar until fluffy. I beat in the eggs one at a time, then mix in the mashed bananas, vanilla, and buttermilk.
In another bowl, I whisk the flour, baking soda, baking powder, cinnamon, and salt. I slowly add the dry ingredients to the wet mixture and stir until combined. Then I gently fold in the chopped toasted pecans.
3. Bake the Layers
I pour the batter evenly into the pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, I let the cakes cool in the pans for 10 minutes before transferring them to a rack to cool completely.
4. Prepare the Caramel Sauce
While the cakes cool, I melt brown sugar and butter in a saucepan over medium heat. I stir in the heavy cream and let it simmer for 3–4 minutes. Once slightly thickened, I remove it from heat and stir in the vanilla and salt. I let it cool to room temperature.
5. Make the Frosting
Using my hand mixer, I beat softened butter until smooth. Then I add the powdered sugar gradually, followed by cream and the cooled caramel. The frosting becomes creamy and rich with a deep caramel flavor.
6. Assemble the Cake
I place one cake layer on a plate and spread a generous amount of frosting on top. Then I add the second layer and frost the entire cake. I drizzle extra caramel sauce on top and garnish with chopped pecans.
🍰 Serving Suggestions
This cake tastes best at room temperature. I like to slice it with a warm knife for clean cuts. A scoop of vanilla bean ice cream on the side takes it to the next level. I’ve even served it with a warm latte or strong black coffee—it’s perfect for chilly evenings or special celebrations.
💡 Tips and Variations
- No buttermilk? I make a quick substitute by mixing ½ cup milk with 1½ tsp lemon juice. Let it sit for 5 minutes.
- Want more banana flavor? Use an extra half banana and reduce the buttermilk slightly.
- For crunch lovers: Press a ring of whole pecans around the edge of the top layer.
- Love chocolate? Drizzle melted dark chocolate along with caramel for a deluxe version.
- Make it ahead: The cake layers can be baked a day in advance and stored tightly wrapped at room temperature.
🥗 Nutrition Facts (Per Serving – Approximate)
- Calories: 480
- Carbohydrates: 58g
- Protein: 4g
- Fat: 27g
- Saturated Fat: 13g
- Cholesterol: 85mg
- Sodium: 230mg
- Fiber: 2g
- Sugar: 41g
🌿 Health Benefits
While it’s definitely a treat, this cake brings a few wholesome ingredients to the table. Bananas are rich in potassium and fiber. Pecans provide heart-healthy fats and antioxidants. When I make it from scratch, I know exactly what goes into it—no preservatives or artificial flavors.
📝 Note
If the caramel thickens too much while cooling, I gently warm it for a few seconds to make it pourable again. And when I toast pecans, I do it in a dry skillet over medium heat for 2–3 minutes—it brings out so much flavor.
FAQ
Can I use frozen bananas for this recipe?
Yes, I’ve used frozen bananas many times when I didn’t have fresh ones. I always thaw them completely and drain off the excess liquid before mashing. They actually give the cake a deeper banana flavor.
What can I use instead of pecans?
If you’re out of pecans or want to try something else, chopped walnuts or even almonds work well. I’ve even skipped the nuts entirely when baking for someone with allergies—it’s still delicious.
How do I store this cake?
Once frosted, I store the cake in an airtight container at room temperature for up to 2 days. If I need to keep it longer, I refrigerate it for up to 5 days and let it sit at room temp for 30 minutes before serving.
Can I freeze the cake?
Yes! I freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil. They keep well for up to 2 months. I thaw them overnight in the fridge and then frost the next day.
Can I make this cake gluten-free?
I haven’t tried it myself, but if I had to, I’d use a 1:1 gluten-free baking flour. Some blends include xanthan gum, which helps mimic the texture of regular flour. Just make sure the other ingredients are also gluten-free.
Is it okay to skip the caramel?
Technically yes, but honestly, the caramel ties the whole cake together. If I ever want something lighter, I drizzle less caramel or just use it between the layers instead of all over.
Why did my cake sink in the middle?
This has happened to me when I overmixed the batter or opened the oven door too early. I make sure the oven is fully preheated and avoid peeking until the cake is nearly done.
✅ Conclusion
This Banana Pecan Caramel Layer Cake isn’t just dessert—it’s an experience. Every bite bursts with banana warmth, nutty crunch, and velvety caramel. It’s a showstopper for any event but simple enough for weekend baking.
When I make it, I feel like I’m wrapping all my favorite flavors into one beautiful slice. And trust me—once you taste it, you’ll come back to this recipe again and again.
Banana Pecan Caramel Layer Cake Recipe
Ingredients
Equipment
Method
- I start by preheating my oven to 350°F (175°C). Then I grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- In a large bowl, I cream the butter, brown sugar, and granulated sugar until fluffy. I beat in the eggs one at a time, then mix in the mashed bananas, vanilla, and buttermilk.
- In another bowl, I whisk the flour, baking soda, baking powder, cinnamon, and salt. I slowly add the dry ingredients to the wet mixture and stir until combined. Then I gently fold in the chopped toasted pecans.
- I pour the batter evenly into the pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, I let the cakes cool in the pans for 10 minutes before transferring them to a rack to cool completely.
- While the cakes cool, I melt brown sugar and butter in a saucepan over medium heat. I stir in the heavy cream and let it simmer for 3–4 minutes. Once slightly thickened, I remove it from heat and stir in the vanilla and salt. I let it cool to room temperature.
- Using my hand mixer, I beat softened butter until smooth. Then I add the powdered sugar gradually, followed by cream and the cooled caramel. The frosting becomes creamy and rich with a deep caramel flavor.
- I place one cake layer on a plate and spread a generous amount of frosting on top. Then I add the second layer and frost the entire cake. I drizzle extra caramel sauce on top and garnish with chopped pecans.