Decadent Caramel Banana Pecan Cake

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Imagine sinking your fork into a moist banana cake layered with silky caramel cream and crowned with crunchy pecans and fresh banana slices. This Decadent Caramel Banana Pecan Cake is indulgent, gooey, and packed with deep caramel flavor that melds beautifully with ripe bananas and nutty pecans. It’s the kind of dessert that makes a regular day feel like a special occasion.

Perfect for gatherings, birthdays, or a holiday dessert table, this cake is a showstopper that tastes even better than it looks. The layers are rich and tender, infused with banana essence and balanced by the salted caramel that oozes over the top. Add the crunch of roasted pecans and you’ve got a texture masterpiece.

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What Kind of Caramel Should I Use?

For this cake, a thick, buttery caramel sauce works best. Homemade is ideal—with heavy cream, butter, and brown sugar—but store-bought caramel sauce can be a good shortcut if you’re short on time. Just make sure it’s a pourable, creamy type rather than chewy caramel candy.

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Ingredients for the Decadent Caramel Banana Pecan Cake

Ripe Bananas
These provide the base flavor of the cake and add moisture. Use spotty bananas for the most natural sweetness.

All-Purpose Flour
Gives the cake its structure and softness.

Brown Sugar
Adds a deeper sweetness and enhances the caramel tones.

Butter
Used in both the cake and the caramel layers for richness.

Eggs
Help bind the batter and give the cake a fluffy texture.

Baking Powder and Baking Soda
Both leaveners help the cake rise and remain light.

Salt
Balances the sweetness and intensifies the caramel flavor.

Vanilla Extract
Enhances all the flavor notes.

Caramel Sauce
Used between layers and drizzled on top. The heart of this dessert.

Chopped and Whole Pecans
Provide crunch and a toasty flavor contrast.

Banana Slices (for topping)
A fresh finish that echoes the flavor inside.

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How To Make the Decadent Caramel Banana Pecan Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, mash 3 ripe bananas. Add 1 cup brown sugar, 1/2 cup softened butter, and beat until creamy. Mix in 2 eggs and 1 tsp vanilla extract. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the banana mixture. Stir until just combined.

Step 2: Bake the Layers

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 3: Make the Caramel Filling

While the cakes are cooling, prepare your caramel. In a saucepan over medium heat, melt 1/2 cup butter, add 1 cup brown sugar, and stir until dissolved. Pour in 1/2 cup heavy cream and let the mixture bubble for 5-7 minutes, stirring constantly until thickened. Remove from heat and let cool slightly.

Step 4: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of caramel sauce over it. Top with the second cake layer and pour more caramel over the top, letting it drip down the sides.

Step 5: Decorate

Top with fresh banana slices and a handful of whole or halved pecans. For extra flair, warm a bit more caramel and drizzle over the top.

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Serving and Storing This Cake

Serve this Decadent Caramel Banana Pecan Cake slightly warm or at room temperature to appreciate the gooey caramel and moist crumb at their best. It’s ideal alongside a cup of coffee or a scoop of vanilla bean ice cream.

To store, cover the cake loosely and keep it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let it sit at room temperature for 30 minutes before serving to restore its soft texture. The caramel may thicken when chilled but will soften again once warmed slightly.

Frequently Asked Questions

Can I make this cake in advance?

Yes, the cake layers can be baked a day ahead and stored tightly wrapped at room temperature. Assemble with caramel and toppings the day you serve.

How do I prevent the bananas on top from browning?

Brush them with lemon juice immediately after slicing. This slows oxidation and helps them stay fresh-looking.

Can I use a different nut instead of pecans?

Absolutely. Walnuts or even slivered almonds work well if pecans aren’t available.

Is it possible to make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend that includes xanthan gum. The texture may vary slightly but will still be delicious.

Can I freeze this cake?

Freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the fridge and add caramel and toppings fresh.

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