Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8–10 servings
Description
This rich and moist Caramel Banana Pecan Cake is bursting with ripe banana flavor, warm cinnamon, and crunchy pecans, all crowned with a buttery homemade caramel sauce. It’s a decadent dessert that feels right at home on a holiday table or whenever you’re craving something sweet and indulgent.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream (or Greek yogurt)
- 3/4 cup chopped pecans
For the Caramel Sauce:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Garnish:
- 1/2 cup chopped pecans
- Sliced bananas
Instructions
Make the Cake:
Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or bundt pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. In a separate large bowl, beat together the softened butter, oil, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla, mixing until well incorporated. Stir in the mashed bananas and sour cream until fully combined. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped pecans. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Make the Caramel Sauce:
In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for about 2 minutes, stirring often, then slowly whisk in the heavy cream. Bring to a gentle boil and simmer for 3–5 minutes until slightly thickened. Remove from the heat and stir in the vanilla and salt.
Assemble and Serve:
Once the cake has cooled, drizzle the warm caramel sauce generously over the top. Garnish with extra chopped pecans and sliced bananas if desired. Serve warm or at room temperature.
Notes
- Toasting the pecans before adding them to the batter brings out a richer nutty flavor.
- For a thicker caramel drizzle, simmer the sauce for an extra 2 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm slices slightly before serving for best texture and flavor.