First off, thank you for stopping by! It always warms my heart when you visit, especially when I get to share something as soul-soothing as this Caramel Banana Pecan Cake. Whether you’re here because you’ve got ripe bananas staring you down from the counter, or because you’re craving a cozy dessert with a little extra flair—this cake’s got your name on it.
This isn’t just your everyday banana cake. It’s tender and buttery, with a nutty crunch from roasted pecans, and a golden, caramel-kissed topping that turns simple ingredients into a show-stopper. I promised you versatile, and here’s proof! It’s perfect for dessert, brunch, or even that quiet cup of coffee you sneak away for.
Let’s dive into the goodness!
Ingredients
For the Crumb Topping:
-
½ cup brown sugar
-
¼ cup + 2 tbsp all-purpose flour (47 grams total)
-
3 tbsp butter, melted
-
¼ cup finely chopped pecans (or walnuts/hazelnuts)
For the Banana Cake:
-
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 but delightful)
To make cake flour: For every cup of all-purpose flour, remove 2 tbsp and replace with 2 tbsp cornstarch. Whisk to combine.
For the Caramel Drizzle:
-
Store-bought caramel sauce or melted caramels—whatever makes your heart sing!
How to Make Caramel Banana Pecan Cake
Step-by-Step:
-
Preheat & Prep: Set oven to 350°F (180°C). Grease and flour an 8-inch springform pan or line with parchment for easy removal.
-
Make the Crumb Topping:
In a medium bowl, mix brown sugar, flour, and chopped nuts. Stir in melted butter until crumbly. Set aside. -
Sift the Dry Ingredients:
In a large bowl, sift cake flour, baking powder, baking soda, and salt. -
Cream the Butter & Sugar:
In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Add eggs one at a time, beating well after each. -
Combine Banana Mixture:
In another bowl, stir together mashed bananas, vanilla, and yogurt. -
Mix It All Together:
Alternately add the dry flour mixture and the banana mixture into the creamed butter mixture. Stir gently until just combined. -
Layer & Bake:
Pour half the batter into your prepared pan. Sprinkle half the crumb topping. Add the remaining batter and top with the rest of the crumb. Bake for 50–60 minutes or until a toothpick comes out clean. -
Cool & Drizzle:
Let the cake cool completely, then drizzle with caramel. Slice and savor every bite!
Nutritional Information
Here’s the nutritional information for Caramel Banana Pecan Cake per serving (based on 10 servings):
-
Calories: 435 kcal
-
Carbohydrates: 65 g
-
Protein: 5 g
-
Total Fat: 17 g
-
Saturated Fat: 8 g
- Sugar: 39 g
Helpful Tips
-
Use ripe bananas for the most flavor. The browner the better!
-
Room temperature ingredients mix more evenly and give a better crumb.
-
Don’t overmix the batter or the cake may turn out dense instead of tender.
Substitutions & Variations
-
Nuts: Swap pecans for walnuts or hazelnuts—or skip them altogether for a nut-free version.
-
Yogurt: No plain yogurt? Sour cream works beautifully.
-
Caramel: Feeling ambitious? Try a homemade salted caramel sauce for an extra wow.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes! Just follow the conversion tip above to make your own cake flour substitute.
Can I make this ahead of time?
Absolutely! This cake stays fresh for days and is freezer-friendly, too!. Perfect for planning ahead.
What if I don’t have a springform pan?
A regular 8-inch cake pan works fine—just line it with parchment for easier removal.
Storage Instructions
-
Room Temp: Store for 2 or 3 days in an airtight container.
-
Refrigerator: Wrapped tightly, this cake lasts up to a week.
-
Freezer: Freeze the completely cooled cake (wrapped in plastic and sealed in a freezer bag) for up to 3 months.
More Comforting Cakes You’ll Love
Have a question I didn’t cover? Drop it in the comments below—I love hearing from you! And if you try this Caramel Banana Pecan Cake, tag me or share your pics—I’m kicking myself for not having shot it because the smell alone is heavenly!!