This banana pecan caramel layer cake recipe came from one of those moments when I had way too many ripe bananas and a craving for something that felt truly special. Banana bread was not cutting it, and I wanted a dessert that felt like a celebration, even if it was just a random weekend at home.
I tested this cake over two weekends, tweaking the banana amount, toasting the pecans longer, and adjusting the caramel so it stayed silky without soaking the cake layers. The result is a soft, tender banana cake with nutty crunch and rich caramel in every bite.
This is a project style cake, but not an intimidating one. Expect about two hours total, including cooling and assembly. It is perfect for birthdays, holidays, or when you want to show up with a dessert that makes people pause before cutting into it.
Why you’ll love this Banana pecan caramel layer cake recipe
- Moist banana cake layers that stay soft even the next day
- Toasted pecans add crunch without overpowering the cake
- Caramel is rich and buttery, not overly sweet or sticky
- Layers slice cleanly and hold their shape
- Feels bakery level but uses approachable techniques
- Can be made in stages to fit busy schedules
- I tested the balance so no single flavor steals the show
Tips for success
The bananas matter more than anything else here. Use very ripe bananas, heavily spotted and fragrant. I tested with yellow bananas once and the cake tasted flat and dry. Mash them well so they blend smoothly into the batter.
Toast the pecans. I know it feels optional, but it is not. Toasting brings out their natural oils and deepens the flavor. Bake them until fragrant and lightly darkened, then cool completely before chopping.
Do not rush the caramel. If it is too hot when you assemble the cake, it will slide and soak into the layers. I learned this the messy way. Let it cool until it thickens slightly but still pours easily.
When baking the layers, check for doneness by smell and touch, not just time. The cake should spring back lightly when pressed, and a toothpick should come out with a few moist crumbs, not wet batter.
If your layers dome, level them gently with a serrated knife once cooled. Flat layers make assembly easier and give you cleaner slices.
Nutrition and health notes
This cake is a dessert, full stop, but it does bring a little nutritional value along with the indulgence. Bananas contribute potassium and vitamin B6, which support normal body functions when part of a balanced diet. Source
Pecans provide healthy fats and small amounts of fiber and antioxidants. According to Harvard Nutrition Source, nuts can be part of a balanced eating pattern when enjoyed in moderation.
Caramel and sugar add calories, so portion size matters. I usually cut smaller slices and serve this cake with fresh fruit or coffee to balance the richness.
This is not an everyday dessert, and it is not meant to be. It is a special occasion cake meant to be enjoyed slowly and shared, which honestly makes it even better.
Serving ideas and pairings
- Serve with lightly sweetened whipped cream on the side
- Pair with hot coffee or espresso
- Add a scoop of vanilla ice cream for extra indulgence
- Serve after a savory meal like philly cheesesteak tortellini.
- Pair with a light drink like bug juice camp drink. for family gatherings
- Garnish with extra toasted pecans for presentation
- Serve smaller slices with fresh berries
- Great as a holiday or birthday centerpiece
Storage and make ahead
This cake stores well, which makes it great for planning ahead. Cover tightly and refrigerate for up to four days. The flavors actually deepen after the first day.
You can freeze the cake layers without caramel. Wrap them tightly in plastic wrap and freeze for up to two months. Thaw at room temperature before assembling.
Once assembled with caramel, freezing is not ideal. The texture of the caramel changes after thawing and can become grainy.
For food safety, keep the cake refrigerated if it sits out longer than two hours. If the caramel looks separated or smells off, it is best to discard it.
Banana pecan caramel layer cake recipe
Description
Banana pecan caramel layer cake, a moist layered dessert with ripe bananas, crunchy pecans, and rich caramel frosting, perfect for special occasions or gatherings.
Ingredients
Banana Pecan Cake Layers
Caramel Frosting and Filling
Instructions
Prep the pans and oven
I preheat the oven to 175°C and grease three 8 inch round pans. I line the bottoms with parchment because banana cakes like to stick when they feel emotional.
Mix the dry ingredients
In a bowl, I whisk flour, baking powder, baking soda, and salt. Nothing fancy here, just make sure it is evenly mixed so you do not get surprise salty bites.
Cream butter and sugar
I beat butter and brown sugar until fluffy and lighter in color, about 3 to 4 minutes. This step matters more than people think, it builds structure.
Add eggs and bananas
I add eggs one at a time, mixing well. Then I mix in mashed bananas and vanilla. The batter will look a little broken, that is totally normal.
Finish the batter
I mix in the dry ingredients alternating with sour cream, starting and ending with dry. I fold in the toasted pecans by hand so they do not sink.
Bake
I divide batter evenly and bake for 25 to 30 minutes. The cakes are done when the centers spring back lightly and a toothpick comes out with just a few moist crumbs.
Let them cool in the pans for 15 minutes, then turn out and cool completely.
Caramel Frosting Instructions
Make the caramel base
In a saucepan over medium heat, I melt butter and brown sugar together, stirring constantly. Once bubbling, I cook for 2 to 3 minutes until glossy and thick.
Add cream and cool
I slowly whisk in warm cream and remove from heat. I let it cool until warm, not hot, before mixing in powdered sugar, vanilla, and salt.
Beat until smooth and spreadable. If it thickens too much, I add a tablespoon of cream.
Assemble the Cake
I place one cake layer on a plate, spread caramel frosting evenly, repeat with the second layer, then top with the final layer. I frost the top and sides, keeping it a little rustic because caramel frosting likes to move on its own timeline.
Nutrition Facts
- Amount Per Serving
- Calories 10388.7kcal
- % Daily Value *
- Total Fat 534.95g823%
- Cholesterol 1770.34mg591%
- Sodium 4596.48mg192%
- Potassium 3357.98mg96%
- Total Carbohydrate 1369.17g457%
- Dietary Fiber 28.41g114%
- Sugars 1019.07g
- Protein 82.35g165%
- Vitamin A 4061.44 mcg
- Vitamin C 32.71 mg
- Calcium 1524.73 mg
- Iron 28.44 mg
- Vitamin D 4.9 mcg
- Vitamin E 16.44 mg
- Vitamin K 44.9 mcg
- Vitamin B6 2.2 mg
- Vitamin B12 2.65 mcg
- Phosphorus 2064.84 mg
- Magnesium 395.52 mg
- Zinc 11.03 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Banana ripeness matters: If your bananas are pale yellow, the flavor will be flat. I wait until they look questionable.
- Cake sinking? Usually means overmixing or opening the oven too early.
- Too sweet? Add an extra pinch of salt to the frosting, it makes a big difference.
- Make ahead: Cake layers freeze beautifully for up to 2 months.
- Serving tip: This cake slices best slightly chilled, then let slices sit 10 minutes before serving.
