Go Back

Banana Pecan Caramel Cake

A warm, sticky cake filled with banana and toasted pecans, drizzled with caramel for a comforting dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened Use unsalted butter so you can control the salt.
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 bananas) Very ripe bananas give the best banana flavor and sweetness.
  • 0.5 cup sour cream
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup chopped pecans Toast the pecans briefly for extra aroma.
  • 1 cup caramel sauce
  • Whipped cream For serving (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
  2. In a mixing bowl, beat the softened butter with the granulated and brown sugars until light and fluffy.
  3. Add the eggs one at a time, beating after each addition.
  4. Stir in the mashed bananas, sour cream, and vanilla until smooth.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry mix into the banana mixture, stirring until just combined.
  7. Fold in the chopped pecans.
Baking
  1. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Finishing Touches
  1. Drizzle caramel sauce over the top before serving with whipped cream.

Notes

For extra flavor, fold in a tablespoon of bourbon or a teaspoon of cinnamon with the bananas. Store at room temperature for up to 2 days in an airtight container.