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Decadent Caramel Banana Pecan Cake

A delightful cake made with ripe bananas, crunchy pecans, and a luscious caramel sauce, perfect for family gatherings or a sweet treat any day.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 ripe bananas, mashed the riper, the better!
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped pecans plus more for garnish
For the Caramel Sauce
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • a pinch salt
For Garnishing
  • Whipped cream (optional)
  • Extra pecans (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
  3. Add the mashed bananas, eggs, and vanilla extract. Mix until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the banana mixture, stirring gently until just combined.
  6. Fold in the chopped pecans.
Baking
  1. Pour the batter into a greased 9-inch round cake pan.
  2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Caramel Sauce
  1. In a medium saucepan over medium heat, melt the granulated sugar, stirring continuously until it’s amber in color.
  2. Remove from heat and stir in the cubed butter and a pinch of salt.
  3. Slowly drizzle in the heavy cream while stirring.
Serving
  1. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. Drizzle the caramel sauce over the top and add extra chopped pecans or whipped cream if desired.

Notes

For best flavor, use ripe bananas and don't rush the caramel process. Store any leftovers in an airtight container for up to three days.