Name: Caramel Banana Pecan Cake
Prep time: 20 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2.5 cups All-purpose flour; 1.5 teaspoons Baking powder; 0.5 teaspoon Baking soda; 0.5 teaspoon Salt; 0.75 cup Unsalted butter, softened (at room temperature); 1.5 cups Granulated sugar; 3 large Eggs; 1 teaspoon Vanilla extract; 1.5 cups Mashed ripe bananas (about 3 bananas); 1 cup Sour cream (at room temperature); 1 cup Chopped pecans (toasted lightly (optional)); 0.5 cup Caramel sauce (plus extra for drizzling); 1 cup Banana slices (for garnish, about 1 medium banana); Extra pecans (for garnish, whole or halved)

Jump to Recipe

Creamy, sweet, and irresistibly nutty — this Caramel Banana Pecan Cake is the kind of dessert that hugs you from the inside out. Imagine layers of tender banana cake brushed with silky caramel, studded with crunchy pecans, and topped with fresh banana slices for brightness. Fun fact: bananas were once so rare and exotic that showing them off at gatherings was considered a real treat — and this cake keeps that celebratory spirit alive.

This recipe is special because it strikes the perfect balance between comfort and ease. It’s straightforward enough for a weeknight bake yet elegant enough to bring to a family gathering. If you love simple classics, you’ll appreciate how this cake compares to the more indulgent bundt-style desserts on the site — try our caramel banana pecan cake page for another twist that highlights caramel and nuts. The preparation is quick, the steps are beginner-friendly, and the results always earn compliments. Let’s get baking — your kitchen is about to smell amazing!

What is Caramel Banana Pecan Cake?

What’s in a name? Caramel Banana Pecan Cake sounds like a party in dessert form — and who wouldn’t RSVP? Is it the caramel, the ripe bananas, or the pecans that take center stage? Spoiler: all of them. This layered cake combines mashed ripe bananas for moisture, a buttery crumb, a rich caramel layer between each cake round, and chopped pecans for crunch. Rumor has it an old friend once exclaimed that “the way to a man’s heart is through his stomach,” and this cake is a playful nod to that old saying — generous, comforting, and impossible to resist. Give it a try and see who it wins over at your next coffee hour.

Why You’ll Love This

Flavor highlight: The trio of banana, caramel, and toasted pecans creates a contrast of silky, fruity, and crunchy textures that keeps every bite interesting.
Cost-saving benefit: Ripe bananas are inexpensive and often on hand — this recipe turns those overripe fruit rescues into dessert gold, saving money over store-bought specialty cakes.
Toppings and finish: A drizzle of extra caramel and fresh banana slices make the cake look bakery-fresh with minimal effort.

If you enjoy nut-forward, caramel-topped cakes, this is a friendlier, quicker alternative to heavier cream-cheese frostings. For a different take on caramel and pecans, check out our take on a similar dessert with a rich cream cheese center: Apple Cream Cheese Bundt Cake with Caramel Pecan Topping. Ready to make it at home? You’ll love how simple and rewarding the process is.

How to Make:

Quick Overview

This cake is delightfully easy to assemble: a single batter is split into three pans, baked until just set, then layered with caramel and banana slices. The texture is moist and tender, thanks to mashed bananas and sour cream, while chopped pecans add a pleasant crunch. Prep time is about 20 minutes, and bake time runs 25 to 30 minutes per batch — total time including cooling and assembly is roughly 1 hour 30 minutes.

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 bananas), mashed until smooth with a few small lumps remaining
1 cup sour cream, at room temperature
1 cup chopped pecans, toasted lightly for extra flavor (optional)
1/2 cup caramel sauce, plus extra for drizzling at the end
1 cup banana slices (for garnish), about 1 medium banana, sliced thinly
Extra pecans (for garnish), whole or halved

Directions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, tapping out excess flour. Lining with parchment rounds helps remove cakes cleanly.
In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined. Set aside.
In a large bowl, beat 3/4 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Use a stand mixer or hand mixer at medium speed.
Add 3 large eggs one at a time, beating well after each addition so the batter stays smooth. Stir in 1 teaspoon vanilla extract. Scrape the bowl as needed.
Mix in 1 1/2 cups mashed ripe bananas and 1 cup sour cream until combined. The batter will be thick and fragrant.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated — do not overmix or the cake can become dense. Use low speed and stop as soon as you see no streaks of flour.
Fold in 1 cup chopped pecans gently with a spatula so the nuts are evenly distributed.
Divide the batter evenly between the three prepared cake pans and smooth the tops with an offset spatula. Tap pans gently on the counter to release air bubbles.
Bake for 25 to 30 minutes, or until a toothpick inserted in the centers comes out clean or with a few moist crumbs. Rotate pans halfway through baking if your oven runs hot.
Let cakes cool for 10 minutes in the pans, then run a knife around the edges and transfer layers to a wire rack to cool completely. Cooling fully prevents melted caramel from sliding.
To assemble, place one cake layer on a serving plate and spread with 1/4 to 1/3 cup caramel sauce. Add a thin layer of banana slices if you like more fruit between layers. Repeat with the second layer.
Place the third layer on top, drizzle with additional caramel sauce, and garnish with banana slices and extra pecans for a pretty finish. For a cleaner look, warm the caramel slightly so it pours smoothly.
Slice and serve! Allow the cake to sit 10 to 15 minutes after assembly so the caramel sets slightly and layers hold together.

Caramel Banana Pecan Cake

What to Serve With

A simple cup of strong coffee or espresso to cut the sweetness.
Lightly whipped cream or a scoop of vanilla ice cream for extra indulgence.
Fresh berries or a citrus salad to add a bright, tart contrast.
A potluck-friendly option: serve with small plates of mixed nuts and a cheese board for variety.

Top Tips for Perfecting

Use very ripe bananas (lots of brown spots) for maximum banana flavor and moisture.
Toast pecans in a dry skillet for 3 to 5 minutes to boost their nuttiness, then cool before chopping.
Room-temperature ingredients (butter, eggs, sour cream) mix more evenly and give a tender crumb.
Do not overmix after adding the flour — stop as soon as the batter is uniform.
If you prefer a thicker caramel layer, try a slightly chilled caramel sauce so it spreads without soaking into the cake.
For even layers, weigh the batter and divide equally between pans.

Storing and Reheating Tips

Refrigeration: Store covered in the refrigerator for up to 4 days. Keep the cake in a cake keeper or tented with plastic wrap to prevent drying.
Freezing: Wrap individual cake layers tightly in plastic and freeze up to 2 months. Thaw overnight in the refrigerator before assembling. Assembled slices can be frozen for up to 1 month; thaw in the fridge.
Best reheating: For single slices, warm in the microwave for 10 to 15 seconds, or in a 300°F (150°C) oven for 6 to 8 minutes to refresh the crumb and soften caramel.

FAQs

Can I use store-bought caramel sauce?
Yes. A good-quality store-bought caramel works well and saves time. Warm it slightly for easier spreading.

What can I substitute for sour cream?
Plain Greek yogurt is a good substitute in equal amounts and adds richness without changing texture much.

How do I prevent the cake from drying out?
Avoid overbaking and store tightly covered. Using sour cream and ripe bananas helps keep the crumb moist.

Can I make this as a two-layer cake instead of three?
Absolutely. Bake in two 9-inch pans, checking the bake time (it may take a few minutes longer). Adjust caramel between layers as desired.

Can I make this nut-free?
Yes. Omit the pecans and add 1/2 cup of toasted coconut or extra banana slices for texture.

Conclusion

This Caramel Banana Pecan Cake is a simple, comforting dessert that turns everyday ripe bananas into something special. It’s easy enough for busy home cooks and elegant enough for company — moist layers, rich caramel, and crunchy pecans make it a crowd-pleaser every time. If you want inspiration from other bakers, see this classic version: Pecan Caramel Banana Cake Recipe – An Italian in my Kitchen. Give it a try, share a slice, and enjoy the smiles that follow.