If you love banana bread but want to take things up a notch, this Moist Caramel Banana Pecan Cake is the perfect upgrade. Packed with ripe bananas, toasted pecans, and topped with a silky caramel glaze, this cake is a comforting, sweet treat that’s perfect for any occasion—from brunch to birthday parties or holiday dinners.
Ingredients:
For the Cake:
- 1 ½ cups mashed ripe bananas (about 3–4 bananas)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- ¾ cup chopped pecans (toasted for extra flavor)
For the Caramel Glaze:
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Mix in mashed bananas and sour cream until well combined.
- Gradually add dry ingredients to the wet mixture until just combined. Fold in chopped pecans.
- Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool while you prepare the glaze.
To Make the Caramel Glaze:
- In a small saucepan over medium heat, melt butter and stir in brown sugar. Let it bubble for 2–3 minutes.
- Add cream, vanilla, and a pinch of salt. Stir continuously until smooth and slightly thickened.
- Pour the warm glaze over the slightly cooled cake.
This cake is super moist, nutty, and full of banana-caramel goodness. Serve it warm or chilled, with a scoop of vanilla ice cream for an extra treat. Whether you’re baking for your family or impressing guests, this banana pecan cake will not disappoint! 🍌🥮🍯