Description
This Decadent Caramel Banana Pecan Cake is a moist, flavorful layered cake featuring ripe mashed bananas and toasted pecans, layered with smooth cream cheese frosting and finished with a luscious homemade caramel glaze. Perfectly balanced with sweet caramel, nutty crunch, and fresh banana slices atop, it’s an irresistible treat for special occasions or any time you want to indulge.
Ingredients
Scale
For the Cake:
- 1 1/2 cups mashed ripe bananas
- 1 cup toasted chopped pecans
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 3 large eggs
- 1 tbsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- (Optional) 1/4 cup mashed banana
For the Caramel Glaze:
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 tbsp heavy cream
For Garnish:
- Banana slices
- Whole or halved pecans
Instructions
- Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal after baking.
- Toast the Pecans: Spread pecans on a baking sheet and toast in the oven at 350°F for 5 to 7 minutes, or until fragrant. Allow to cool before chopping finely.
- Make the Batter: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and mashed bananas, mixing well. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the toasted chopped pecans gently.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in their pans, then transfer to a wire rack.
- Prepare the Filling: Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until well combined and fluffy. Optionally fold in mashed banana for extra banana flavor. Chill in the refrigerator while cakes cool.
- Assemble: Place one cake layer on your serving plate and spread the cream cheese filling evenly atop. Carefully place the second layer over the filling, pressing gently to secure.
- Caramel Glaze: In a small saucepan, combine butter, brown sugar, and heavy cream. Bring to a gentle simmer over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth. Remove from heat and let cool slightly before drizzling over the assembled cake.
- Garnish: Decorate the top of the cake with fresh banana slices and whole or halved pecans for an attractive finish and additional texture.
Notes
- Make sure bananas are very ripe for maximum flavor and sweetness.
- To toast pecans evenly, spread them in a single layer and watch closely to avoid burning.
- For easier slicing, chill the cake for at least an hour before serving.
- Store any leftovers covered in the refrigerator for up to 3 days.
