Nina Johnson
Looking for a dessert that tastes as divine as it looks? This Decadent Caramel Banana Pecan Cake is a showstopper. Moist banana cake layers are studded with crunchy pecans, sandwiched with creamy banana-flavored frosting, and finished with a luscious caramel glaze. It’s the perfect marriage of sweet, nutty, creamy, and rich—ideal for any special occasion or when you just want to spoil yourself a little.
What sets this cake apart is the layered texture and flavor profile. Each bite brings together the softness of ripe bananas, the crunch of pecans, the silkiness of a custard-like filling, and the sticky, buttery goodness of caramel. Garnished with banana slices and pecans, this dessert is just as gorgeous on the table as it is on your fork.
What Kind of Pecans and Bananas Work Best?
Use fresh, ripe bananas with plenty of brown spots for the richest banana flavor and natural sweetness. For the pecans, opt for whole or halved raw pecans and toast them lightly in a skillet or oven before mixing them into the batter. Toasting enhances their nutty flavor and adds an extra crunch that plays beautifully against the softness of the cake.
Ingredients for the Decadent Caramel Banana Pecan Cake
Bananas
Ripe bananas bring sweetness and moisture to the cake, making them a must.
Pecans
These add a nutty crunch that contrasts beautifully with the soft cake layers.
All-Purpose Flour
Provides the base structure of the cake.
Eggs
Help bind the ingredients and give the cake its rich texture.
Butter
Unsalted butter gives depth and richness to both the cake and the frosting.
Brown Sugar
Enhances the banana flavor and adds a hint of molasses.
Baking Soda & Baking Powder
Work together to help the cake rise.
Salt
Balances out the sweetness.
Heavy Cream
Used in the caramel glaze for a creamy finish.
Vanilla Extract
Adds aromatic depth to both the cake and the filling.
Cream Cheese or Custard Filling
A creamy layer between the cakes that adds smooth richness.
Caramel Sauce
A glossy, buttery topping that crowns the entire dessert.
How To Make the Decadent Caramel Banana Pecan Cake
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly flour the edges for easy release.
Step 2: Toast the Pecans
Spread pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Let them cool, then chop roughly.
Step 3: Make the Banana Cake Batter
In a large mixing bowl, cream together 1 cup unsalted butter and 1 1/2 cups brown sugar until fluffy. Add 3 large eggs one at a time, beating well after each. Mix in 1 tablespoon vanilla extract and 1 1/2 cups mashed ripe bananas.
In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in 1 cup toasted chopped pecans.
Step 4: Bake the Cake Layers
Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
Step 5: Prepare the Filling
Whip together 8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 tsp vanilla extract until smooth. You can also add 1/4 cup mashed banana for extra flavor. Chill until ready to use.
Step 6: Assemble the Cake
Place one cake layer on a serving plate. Spread the cream cheese filling evenly over the top. Add the second cake layer. Gently press down.
Step 7: Make the Caramel Glaze
In a saucepan over medium heat, melt 1/2 cup butter with 1/2 cup brown sugar and 2 tbsp heavy cream. Bring to a gentle boil, then simmer for 2–3 minutes. Remove from heat and let it cool for 10 minutes before pouring over the cake.
Step 8: Garnish
Top the cake with banana slices and whole or halved pecans. Let the caramel set for about 15 minutes before serving.
How to Serve and Store This Decadent Caramel Banana Pecan Cake
This cake is best served slightly chilled or at cool room temperature. The filling holds firm while the caramel glaze softens just enough to create a rich, velvety topping. Slice with a sharp, serrated knife for clean layers, and serve with a scoop of vanilla ice cream or a drizzle of extra caramel if you’re feeling indulgent.
To store, cover the cake with plastic wrap or transfer to an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, wrap individual slices in foil and freeze for up to 2 months. Thaw overnight in the fridge and enjoy.
Frequently Asked Questions
How ripe should the bananas be?
The riper, the better! Look for bananas with plenty of brown spots—they’re softer, sweeter, and perfect for baking.
Can I make the cake layers in advance?
Yes, you can bake the cake layers a day ahead. Wrap them in plastic wrap and store at room temperature or refrigerate until ready to assemble.
Can I use store-bought caramel sauce?
Absolutely. While homemade caramel is richer, a high-quality store-bought caramel works just fine in a pinch.
What’s a good substitute for pecans?
Walnuts make a great alternative. If you’re nut-free, skip them entirely or add mini chocolate chips for texture.
How do I prevent the banana slices on top from browning?
Brush them lightly with lemon juice to keep them fresh and vibrant for serving.
Can I make this into cupcakes?
Definitely! Just divide the batter into cupcake tins and reduce the baking time to 18–20 minutes. Fill and glaze as desired.
Want More Dessert Ideas?
If you love this Decadent Caramel Banana Pecan Cake, you’ll definitely want to try these other sweet and satisfying favorites:
- Strawberry Cheesecake Banana Pudding for a no-bake treat that’s creamy and fruity.
- Caramel Reeses Oreo Cheesecake for an ultra-rich, candy-loaded indulgence.
- Triple Chocolate Banana Bread if you love the banana-chocolate combo.
- Cheesecake Stuffed Caramel Apple Cookies to enjoy fall flavors in cookie form.
- Soft and Chewy Oatmeal Chocolate Chip Cookies for a classic crowd-pleaser.
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Decadent Caramel Banana Pecan Cake
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10–12 servings 1x
- Category: Desserts
Description
A decadent layered dessert featuring moist banana cake, crunchy pecans, creamy filling, and a rich caramel glaze. Perfect for special occasions or whenever you crave something indulgent and unforgettable.
Ingredients
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
Filling:
8 oz cream cheese
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla extract
(Optional) 1/4 cup mashed banana
Caramel Glaze:
1/2 cup butter
1/2 cup brown sugar
2 tbsp heavy cream
Garnish:
Banana slices
Whole or halved pecans
Instructions
- Prep and Preheat: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Toast the Pecans: Bake pecans at 350°F for 5–7 minutes until fragrant. Cool and chop.
- Make the Batter: Cream butter and brown sugar. Add eggs one at a time. Mix in vanilla and mashed bananas. Combine dry ingredients separately and add to wet. Fold in pecans.
- Bake: Divide batter into pans and bake 25–30 minutes. Cool completely.
- Prepare the Filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Chill.
- Assemble: Spread filling on one cake layer, top with second layer.
- Caramel Glaze: Simmer butter, brown sugar, and cream. Cool slightly before pouring over cake.
- Garnish: Top with banana slices and pecans.
