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Banana Pecan Caramel Layer Cake

A foolproof recipe for a moist banana cake layered with rich caramel frosting and crunchy pecans, perfect for impressing friends and family.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serving Size 12 servings

Ingredients

For the Cake

  • 3 large bananas, mashed Look for bananas with lots of brown spots.
  • 1 cup unsalted butter, softened Cream with sugars until fluffy.
  • 1.5 cups brown sugar For sweetness and moisture.
  • 0.5 cup granulated sugar For balancing flavors.
  • 3 large eggs Add one at a time.
  • 1 teaspoon vanilla extract Use real vanilla for best results.
  • 2 cups all-purpose flour Can substitute with gluten-free blend if desired.
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 cup sour cream Makes the cake super moist.
  • 1 cup pecans, toasted and chopped Save some for decoration.

For the Caramel Frosting

  • 1 cup granulated sugar Caramel base.
  • 0.5 cup unsalted butter
  • 0.5 cup heavy cream Add once sugar and butter are melted together.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper.
  • Mash the bananas until smooth – you will need about 3 large ones.
  • Toast the pecans in a dry pan for 5 minutes until fragrant, then chop them roughly.
  • Measure all your ingredients before starting to ease the baking process.

Baking the Cake

  • Cream the butter and sugars together until fluffy, about 3 minutes.
  • Add eggs one at a time, mixing in the mashed bananas and vanilla extract afterwards.
  • Combine your dry ingredients (flour, baking powder, and baking soda) in a separate bowl, then add to the wet mixture alternating with sour cream.
  • Fold in most of the chopped pecans, saving some for decoration.
  • Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.

Making the Caramel Frosting

  • In a saucepan, cook the granulated sugar, butter, and heavy cream until thickened. Allow to cool completely before frosting the cake.

Assembly

  • Once the cakes are cooled, stack them with caramel frosting between each layer and frost the outside of the cake.
  • Drizzle extra caramel sauce over the top for presentation. You can also press chopped pecans around the base for an elegant finish.

Notes

This cake can be made in advance; bake the layers up to 2 days ahead and store wrapped at room temperature. The frosting can be made a day ahead and refrigerated. Bring to room temperature before using.