Banana Pecan Caramel Layer Cake Recipe


Indulge in the heavenly combination of ripe bananas, crunchy pecans, and luscious caramel frosting with this Banana Pecan Caramel Layer Cake. Perfect for any celebration or simply as a treat for yourself, this cake is a delightful blend of flavors and textures that will leave everyone asking for seconds.


For the Cake:

  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups mashed ripe bananas (about 3 large bananas)
  • 1 cup buttermilk
  • 1 cup chopped pecans

For the Caramel Frosting:

  • 1 cup unsalted butter
  • 2 cups packed light brown sugar
  • ½ cup heavy cream
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans (for garnish)


1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. Prepare the Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.

3. Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

4. Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.

5. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.

Notes and FAQs


  • Ensure that the bananas are very ripe for the best flavor and moisture.
  • Toasting the pecans before adding them to the batter enhances their flavor.
  • The caramel frosting sets quickly, so work swiftly when assembling the cake.


  1. Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and frost the cake the day you plan to serve it.
  2. Can I substitute the buttermilk? If you don’t have buttermilk, you can use a mixture of 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
  3. How do I store the cake? Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.


This Banana Pecan Caramel Layer Cake is a show-stopping dessert that combines moist banana cake layers with a rich caramel frosting. Whether for a special occasion or a cozy family gathering, this cake is sure to impress and satisfy every sweet tooth. Enjoy baking and sharing this delightful treat with your loved ones!


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