If you love moist banana bread, silky caramel, and the crunch of toasted pecans, this Banana and Caramel Pecan Layer Cake is your next baking obsession. Whether you’re baking for a special occasion, a cozy weekend treat, or just to satisfy a sweet craving, this cake checks all the boxes: texture, flavor, elegance, and ease.

In this blog post, we’ll guide you through everything you need to know to bake this luscious dessert from scratch — including tips for success, variations, storage instructions, food pairings, and answers to your most common cake questions.

Why You’ll Love This Recipe

This recipe is for:

• Banana lovers who want something more indulgent than banana bread

• Home bakers looking for a reliable, crowd-pleasing layer cake

• Caramel addicts who love rich, buttery sauces

• Holiday hosts or birthday planners needing an elegant, homemade dessert

It’s sweet without being overwhelming, and the combination of ripe banana, toasted pecans, and gooey caramel creates a gourmet experience from simple pantry staples.

Ingredients You’ll Need

Wet Ingredients:

• 3 ripe bananas, mashed

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup butter (for frosting/filling)

• 1/2 cup caramel sauce, plus more for topping

Dry Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup chopped pecans (plus extra for topping)

Equipment Needed

• Two 9-inch round cake pans

• Mixing bowls (medium and large)

• Electric mixer or hand whisk

• Rubber spatula

• Measuring cups and spoons

• Whisk

• Cooling racks

• Offset spatula (for layering and frosting)

Step-by-Step Instructions

1. Preheat and Prep

Set your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper for easier release.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• 2 cups of flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Set aside.

3. Cream Butter and Sugars

In a large bowl, beat together:

• 1/2 cup softened unsalted butter

• 1 cup granulated sugar

• 1/2 cup packed brown sugar

Mix until light and fluffy — this usually takes about 3–5 minutes with an electric mixer.

4. Add Eggs and Banana

Add in:

• 2 eggs, one at a time

• 1 teaspoon vanilla extract

• 3 mashed bananas

Mix until smooth and well incorporated.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of butter (melted and slightly cooled). Start and end with the dry ingredients.

6. Add Pecans

Fold in:

• 1 cup chopped pecans

Mix gently to distribute evenly.

7. Bake the Cakes

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the Layers

Let cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

9. Assemble the Cake

Once cooled, spread a generous layer of caramel sauce between the two cake layers. Top with more caramel, and finish with a scattering of chopped pecans.

For extra flair, drizzle additional caramel sauce across the top in a zigzag pattern.

Recipe Tips for Success

• Use ripe bananas: Black spots = flavor! Overripe bananas are naturally sweeter and more aromatic.

• Room temperature ingredients: Make sure butter and eggs are not cold for easier blending.

• Don’t overmix: After adding flour, mix just until combined to avoid a tough cake.

• Toast your pecans: For even more depth, toast pecans in a dry skillet for 2–3 minutes until fragrant.

Delicious Variations

Add Chocolate:

Mix 1/2 cup mini chocolate chips into the batter or drizzle melted chocolate over the top.

Cream Cheese Frosting:

Instead of plain caramel between layers, combine caramel with cream cheese for a tangy, rich filling.

Banana Foster Twist:

Add a splash of dark rum and a pinch of cinnamon to the caramel sauce for a boozy, elegant upgrade.

Nut-Free:

Swap pecans with toasted coconut flakes or leave them out altogether.

How to Store Leftovers

This cake stores surprisingly well and can be enjoyed for days:

Room Temperature: Keep covered in an airtight container for up to 2 days.

Refrigerator: Store in the fridge for up to 5 days. Bring to room temperature before serving.

Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temp before serving.

Food and Drink Pairings

Serve With:

• Fresh whipped cream or vanilla bean ice cream

• A side of sliced fresh bananas or berries

• A dollop of Greek yogurt for a lighter touch

Beverage Pairings:

• Coffee with cream (great for brunch!)

• Dessert wines like Moscato or sweet Riesling

• Spiced chai or cinnamon tea

Frequently Asked Questions

Q: Can I make this into cupcakes?
Yes! Fill cupcake liners 2/3 full and bake for 18–20 minutes. This recipe yields about 20–24 cupcakes.

Q: Can I use store-bought caramel?
Absolutely. Use your favorite jarred caramel or make your own with butter, sugar, and cream.

Q: What if I don’t have two cake pans?
You can bake the batter in one pan and slice it in half horizontally, or bake in a 9×13” pan and serve it as a single-layer sheet cake.

Q: Can I make this dairy-free?
Yes, use dairy-free butter and caramel alternatives. The texture may change slightly but the flavor will still shine.

Final Thoughts

There’s something incredibly comforting about a homemade banana cake — and when you layer it with buttery caramel and crunchy pecans, it becomes an unforgettable dessert experience. This Banana and Caramel Pecan Layer Cake is warm, inviting, and perfect for sharing with those you love.

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Happy baking! 🍌🍰✨