Banana Pecan Caramel Layer Cake Extravaganza

Looking for a show-stopping dessert that’s packed with flavor and guaranteed to impress? This Banana Pecan Caramel Layer Cake Extravaganza is the ultimate indulgence, combining the richness of caramel, the warmth of banana, and the crunch of pecans in a multi-layered masterpiece!

Imagine fluffy banana cake layers, each filled with a smooth caramel sauce and topped with toasted pecans. The layers of banana and caramel create a perfect balance of sweetness, while the crunchy pecans add texture and depth to every bite.

This cake is the perfect dessert for any special occasion or when you want to treat yourself to something extraordinary. The combination of banana, caramel, and pecans will have everyone reaching for seconds (and thirds!).

Ready to create this indulgent masterpiece? Let’s bake up this Banana Pecan Caramel Layer Cake Extravaganza and enjoy a slice of pure heaven today!

Why You’ll Love This Recipe

• Perfect for Banana Lovers: Ripe bananas bring sweetness, moisture, and warmth to every bite.
• Layers of Texture: Soft cake meets toasted pecans and smooth caramel.
• Made from Scratch: No boxed mixes here—everything is made fresh with pantry staples.
• Great Make-Ahead Cake: Bake and store the layers ahead, then assemble the next day.
• Crowd Pleaser: It’s rich but not heavy, and the balance of sweet and nutty keeps you going back for more.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 10 minutes (plus cooling time)

Servings:
This recipe makes a tall 3-layer 9-inch cake, which serves 12–14 slices generously.

Difficulty:
Intermediate. It’s not hard, but there are multiple steps. Just follow them one at a time, and it’s very manageable—even fun.

Required Kitchen Tools

• 3 (9-inch) round cake pans
• Mixing bowls (various sizes)
• Hand or stand mixer
• Whisk and spatula
• Wire cooling racks
• Small saucepan (for caramel)
• Offset spatula or knife (for frosting)
• Parchment paper and cooking spray

Ingredients

For the Banana Cake Layers

• 2 ½ cups all-purpose flour
• 1 ½ tsp ground cinnamon
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1 ½ cups vegetable oil
• 1 ½ cups granulated sugar
• 1 ½ tsp pure vanilla extract
• 1 ½ cups mashed bananas (very ripe, about 3–4 bananas)
• ¾ cup chopped pecans (plus more for garnish, optional)

For the Caramel Sauce

• 1 ¼ cups granulated sugar
• ¼ cup water
• 1 cup full-fat coconut milk or heavy cream
• 1 tbsp butter (regular or vegan)

For the Caramel Buttercream

• 2 cups granulated sugar
• 1 ½ cups salted butter, softened
• 2 tsp vanilla extract
• 3–4 tbsp caramel sauce (from above)

How to Make Banana Pecan Caramel Layer Cake – Step-by-Step Instructions

1. Prep the Cake Pans

Preheat your oven to 350°F (175°C). Lightly grease three 9-inch round cake pans and line the bottoms with parchment paper. This helps the cake release cleanly.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.

3. Combine the Wet Ingredients

In a large mixing bowl, whisk the eggs, oil, sugar, and vanilla until smooth and well combined. Stir in the mashed bananas.

4. Make the Cake Batter

Gradually add the dry ingredients into the wet mixture. Stir just until combined—don’t overmix. Gently fold in the chopped pecans.

5. Bake the Cake

Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

6. Make the Caramel Sauce

While the cakes cool, make the caramel.

1. In a small saucepan, combine sugar and water over medium heat.
2. Without stirring, let the sugar dissolve and come to a boil. Cook until it turns a deep amber color—watch closely, it changes fast.
3. Remove from heat and carefully whisk in the cream or coconut milk (it will bubble).
4. Stir in the butter until melted and smooth.
5. Let the caramel cool to room temperature before using.

7. Make the Caramel Buttercream

1. Beat the softened butter in a large bowl until light and fluffy.
2. Slowly add the sugar, mixing well.
3. Add vanilla and 3 tablespoons of the cooled caramel sauce. Beat until creamy and smooth.
4. If needed, add more caramel for extra flavor or a splash of milk to thin.

Assembly and Decoration

1. Level the Cake Layers (Optional)

If the tops of your cake layers are domed, use a serrated knife to carefully trim them flat. This helps the layers stack evenly and stay stable.

2. Layer the Cake

Place one cake layer on a serving plate or cake stand. Spread a layer of caramel buttercream on top. Drizzle with a spoonful of caramel sauce and gently spread it to the edges. Repeat with the second layer.

Top with the final cake layer, cut-side down if you trimmed it. This gives you a nice, flat surface to frost.

3. Frost the Cake

Apply a thin “crumb coat” layer of frosting all over the cake to trap any crumbs. Chill the cake for 15–20 minutes. Then, frost the top and sides generously with the remaining caramel buttercream.

4. Add Final Touches

• Drizzle Caramel: Let some extra caramel sauce gently drip over the edges for a rustic look.
• Decorate with Pecans: Press chopped or whole pecans around the base or sprinkle them over the top.
• Add Texture: Use a spoon or spatula to make swoops in the frosting if desired.

How to Serve Banana Pecan Caramel Cake

This cake is rich and flavorful, so thin slices are plenty satisfying. Serve at room temperature for the softest texture. A scoop of vanilla ice cream or a cup of strong coffee pairs beautifully.

Storing This Cake

• Room Temperature: Keep the cake covered on the counter for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. Let it sit out 15 minutes before serving.
• Freezer: Freeze frosted or unfrosted layers for up to 2 months. Wrap tightly in plastic and foil. Thaw in the fridge overnight.

Tips and Tricks for Success

• Use Very Ripe Bananas: Brown, spotty bananas are ideal. They bring the best flavor and moisture.
• Don’t Overmix: Stir the batter just until combined to keep the cake soft and tender.
• Cool Completely Before Frosting: If the cakes are warm, the frosting will melt and slide.
• Chill for Clean Slices: Refrigerating the cake before slicing helps the layers hold together better.

Nutrition

Here’s an approximate breakdown per slice (based on 14 slices):

Nutrient	Amount
Calories	520 kcal
Total Fat	28g
Saturated Fat	10g
Carbohydrates	65g
Sugars	42g
Protein	4g
Fiber	2g
Sodium	210mg

Note: Nutrition info will vary based on exact ingredients and portion size.

Banana Cake FAQs

Can I make this cake ahead of time?
Yes. Bake and freeze the layers up to a month ahead, or bake a day early and wrap tightly.

Can I use walnuts instead of pecans?
Absolutely. Walnuts have a similar flavor and texture.

Can I turn this into cupcakes?
Yes. Fill cupcake liners ⅔ full and bake for about 18–20 minutes.

Is it too sweet?
The frosting and caramel are sweet, but the banana and pecans balance it out nicely. You can always reduce the frosting if desired.

Conclusion

This Banana Pecan Caramel Layer Cake is rich, comforting, and layered with real, cozy flavors. I’ve made it for everything from family birthdays to fall potlucks, and it always gets compliments. If you’re craving a cake that’s both nostalgic and decadent, this one’s worth every bite.