Name: Banana Pecan Caramel Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: 1 ½ cups ripe bananas, mashed; 2 ½ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 cup buttermilk; 1 cup chopped pecans, toasted; Whipped cream or cream cheese frosting; Extra banana slices for garnish (optional); 1 cup granulated sugar; 6 tablespoons unsalted butter; ½ cup heavy cream; Pinch of salt (optional)

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This Banana Pecan Caramel Layer Cake is the ultimate indulgence with soft banana cake layers, crunchy toasted pecans, and a rich, buttery caramel sauce. I love how each bite brings a balance of moist cake, nutty texture, and deep caramel sweetness. Whether I’m baking for a celebration or just in the mood for something decadent, this cake always hits the spot.

Banana Pecan Caramel Layer Cake

Why You’ll Love This Recipe

I love how this cake brings together comforting banana flavor with the irresistible combo of caramel and pecans. It’s a showstopper in both taste and appearance. The moist banana cake layers are simple to make but feel luxurious with the addition of toasted pecans and caramel drizzle. I also like that it’s versatile—perfect for birthdays, holidays, or just because.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers:

Ripe bananas, mashed (about 1 ½ cups)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Buttermilk

For the Caramel Sauce:

Granulated sugar
Unsalted butter
Heavy cream
Salt (optional, for salted caramel)

For the Filling and Topping:

Chopped pecans, toasted
Whipped cream or cream cheese frosting
Extra banana slices for garnish (optional)
Caramel sauce for drizzling

Directions

Make the Cake Layers
I start by creaming butter with both sugars until fluffy, then beat in the eggs and vanilla. I mix in mashed bananas and alternate adding the dry ingredients and buttermilk. Once the batter is ready, I divide it into greased cake pans and bake until a toothpick comes out clean.
Prepare the Caramel Sauce
While the cake cools, I make the caramel by heating sugar until it melts and turns amber. I carefully whisk in butter and then cream, letting it bubble until thick and glossy. I let it cool slightly before using.
Toast the Pecans
I spread chopped pecans on a baking sheet and toast them at 350°F for about 8–10 minutes until fragrant.
Assemble the Cake
Once the cake layers are cool, I spread frosting on the first layer, sprinkle with toasted pecans, and drizzle with caramel. I repeat the process with the next layers.
Finish with Flair
I frost the outside of the cake lightly (or fully, depending on the look I want), then drizzle caramel over the top and down the sides. I add more pecans and banana slices if I’m feeling extra fancy.

Servings and Timing

Servings: 12–14 slices
Prep Time: 30 minutes
Cook Time: 30–35 minutes
Cooling + Assembly Time: 1 hour
Total Time: About 2 hours

Variations

Salted Caramel: I stir in a pinch of flaky sea salt to the caramel for a deeper flavor.
Nut-Free Option: I skip the pecans or substitute them with crushed toffee or banana chips.
Mini Cakes: I bake the batter in cupcake tins or small ramekins for individual servings.
Frosting Flexibility: Cream cheese frosting is my favorite for this, but whipped buttercream also works beautifully.
Extra Banana Flavor: I add sliced banana between the layers for a fruity surprise.

Storage/Reheating

Storage: I keep the cake covered in the refrigerator for up to 4 days.
Freezing: I wrap individual slices in plastic wrap and freeze them for up to 1 month.
Reheating: I let slices come to room temperature before serving, or microwave for a few seconds if I want it slightly warm.

FAQs

Can I use store-bought caramel sauce?

Yes, I sometimes use it for convenience. I just make sure to choose a high-quality, thick caramel for best results.

How ripe should the bananas be?

The riper, the better. I use bananas with lots of brown spots for the best sweetness and flavor.

Can I make this cake a day ahead?

Definitely. I bake and cool the layers the day before, then assemble and frost the next day. It actually helps the flavors develop.

What kind of frosting works best?

I love using cream cheese frosting—it complements the banana and caramel perfectly. But whipped buttercream also tastes great and is lighter.

How do I prevent the cake from sliding with the caramel?

I chill the layers before assembling and only drizzle the caramel right before serving if I’m worried about slipping.

Conclusion

Banana Pecan Caramel Layer Cake is the kind of dessert I make when I want to impress—and satisfy a serious sweet tooth. The mix of banana, pecans, and caramel creates a decadent dessert that’s rich, layered, and full of comfort. It’s the perfect celebration cake or just a special treat when I’m craving something sweet and unforgettable.