Imagine sinking your teeth into a decadent slice of Banana Pecan Caramel Layer Cake —a heavenly combination of sweet bananas, crunchy pecans, and a rich caramel drizzle. This comforting dessert strikes the perfect balance between flavors and textures, making it an ideal treat for family gatherings, celebrations, or even just a cozy night in. Whether you’re a beginner or a seasoned baker, this banana cake recipe is simple to follow and guaranteed to impress.
What Makes This Banana Pecan Caramel Layer Cake Recipe Special?
Flavors:
Every bite is a delightful harmony of naturally sweet bananas, complemented by the warm, caramelized taste of brown sugar. The addition of chopped pecans adds a nutty depth, while the homemade caramel drizzle enhances the cake’s richness. Together, these flavors create a dessert that is both nostalgic and indulgent.
Textures:
This cake offers a wonderful contrast of textures. The crumbly pecan topping adds crunch, the cake itself is incredibly moist and tender, and the caramel sauce is silky smooth. The interplay of these textures makes every bite an experience in itself.
Simplicity:
The beauty of this Banana Pecan Caramel Layer Cake recipe lies in its simplicity. You don’t need any special equipment—just a trusty 8-inch cake pan or springform pan. The crumb topping can be prepared in advance, and the caramel sauce can be drizzled just before serving for a final touch that will leave your guests in awe.
Choosing the Right Ingredients for the Best Results
To ensure your Banana Pecan Caramel Layer cake turns out perfectly, it’s important to select high-quality ingredients. Here’s what to look for:
Bananas:
Opt for bananas that are very ripe with brown spots on the skin. These will be sweeter and mash more easily, giving your cake a rich banana flavor. Overripe bananas are best as they break down easily and integrate smoothly into the batter.
Pecans:
Pecans are the ideal nut for this recipe because of their buttery flavor and crunchy texture. However, you can substitute them with walnuts or hazelnuts if you prefer. Each type of nut brings its own unique flavor profile to the cake.
Flour:
Cake flour is used in this recipe to achieve a light and fluffy texture. If you don’t have cake flour, you can easily substitute it by combining all-purpose flour with cornstarch. For every cup of all-purpose flour, remove two tablespoons and replace them with cornstarch. This simple trick will give you the same lightness that cake flour provides.
How to Make the Perfect Banana Pecan Caramel Layer Cake
Step 1: Prepare the Crumb Topping
Start by making the crumb topping. In a bowl, mix together brown sugar, flour, melted butter, and chopped pecans. Set this aside to sprinkle between the cake layers and on top of the batter for a deliciously crunchy finish.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together your dry ingredients: cake flour, baking powder, baking soda, and a pinch of salt. This step ensures even distribution of the leavening agents, which helps your cake rise perfectly.
Step 3: Make the Cake Batter
In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the mashed bananas, yogurt, and vanilla extract until the mixture is smooth. The yogurt adds moisture and a slight tang that balances the sweetness of the bananas and caramel.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the banana mixture in batches, alternating with the banana-yogurt mixture. This method ensures a moist, tender crumb without overmixing the batter.
Step 5: Layer the Batter and Crumb Topping
Pour half of the cake batter into your prepared 8-inch cake pan, then sprinkle with half of the crumb topping. Pour the remaining batter on top and finish with the rest of the crumb topping. This layering adds extra texture and flavor to each bite.
Step 6: Bake the Cake
Bake in a preheated 350°F (175°C) oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Drizzle with Homemade Caramel Sauce
For the ultimate finishing touch, drizzle the cooled cake with homemade caramel sauce. You can make this by melting soft caramels with a bit of heavy cream, or by making caramel from scratch by heating sugar, butter, and cream. The smooth caramel adds a glossy finish and extra sweetness to the cake.
Tips for the Best Banana Pecan Caramel Layer Cake
- Banana Texture: Mash your bananas by hand with a fork instead of using a mixer. This method allows you to keep small chunks of banana in the batter, adding extra texture to the cake.
- Moisture: To achieve a moist cake, alternate adding the dry ingredients and the banana-yogurt mixture to the batter. This technique helps the ingredients incorporate more evenly without overmixing.
- Testing for Doneness: Use a toothpick to check if the cake is fully baked. Insert it into the center of the cake—if it comes out clean, your cake is ready to come out of the oven.
- Make-Ahead: You can prepare the crumb topping ahead of time and store it in the refrigerator for up to two days, saving time on baking day.
How to Store Your Banana Pecan Caramel Layer Cake
If you’re lucky enough to have leftovers, here’s how to store your cake:
- At Room Temperature: Store the cake under a cake dome or in an airtight container at room temperature for up to 2-3 days.
- In the Refrigerator: For longer storage, place the cake in the refrigerator in an airtight container for up to 5-7 days. Let it come to room temperature before serving for the best texture.
- Freezing: You can freeze individual slices of the cake for up to 3 months. Wrap each slice tightly in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator or at room temperature before serving.
Banana Pecan Caramel Layer Cake
Ingredients
- 2¼ cups cake flour
- ¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup butter softened
- 1¼ cups sugar
- 2 large eggs room temperature
- 2 ripe bananas mashed
- 1 tsp vanilla extract
- ¼ cup plain yogurt room temperature
- ¼ cup finely chopped roasted pecans optional
- ½ cup brown sugar
- ¼ cup + 2 tbsp all-purpose flour 47g total
- 3 tbsp butter melted
- ¼ cup finely chopped pecans
- 1 cup vanilla buttercream frosting
- Caramel sauce store-bought or homemade
- Extra pecans for decoration
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20 cm) cake pans.
- Prepare the crumb topping: In a bowl, mix brown sugar, flour, and chopped pecans. Stir in melted butter until crumbly. Set aside.
- For the cake: In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In another large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a medium bowl, mix mashed bananas, vanilla, and yogurt.
- Alternately add the flour mixture and banana mixture to the butter mixture, beginning and ending with the flour mixture.
- Divide the batter evenly between the two prepared pans. Sprinkle each cake with half of the crumb topping.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to a wire rack to cool completely.
- Once cooled, spread a thin layer of buttercream frosting on top of the first cake layer. Place the second cake layer on top.
- Generously drizzle the top of the cake with caramel sauce. Decorate with extra pecans if desired.