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Banana Pecan Caramel Layer Cake Recipe

Banana Pecan Caramel Layer Cake Recipe

Banana Pecan Caramel Layer Cake blends moist banana layers, crunchy pecans, and rich caramel for a decadent dessert perfect for any celebration.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients
  

Crumb Topping

  • 1/2 cup brown sugar
  • 1/4 cup + 2 tablespoons all-purpose flour 47 grams total
  • 3 tablespoons melted butter
  • 1/4 cup finely chopped pecans walnuts, or hazelnuts

Banana Cake

  • 2 1/4 cups cake flour**
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 1 1/4 cups sugar
  • 2 large eggs room temperature
  • 2 ripe bananas mashed
  • 1 teaspoon vanilla
  • 1/4 cup plain yogurt room temperature
  • 1/4 cup finely chopped roasted pecans walnuts, or hazelnuts (optional)

Note:

  • To make cake flour for every cup of all-purpose flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Whisk thoroughly to remove lumps.
  • For room temperature ingredients remove them from the refrigerator about 1 hour before use.

Instructions
 

Crumb Topping

  • In a medium bowl, use a fork to combine the sugar, flour, and nuts. Stir in the melted butter until the mixture becomes crumbly. Set aside.

Banana Cake

  • Preheat the oven to 350°F (180°C). Grease and flour an 8-inch cake pan, preferably a springform pan, or line it with parchment paper for easy removal.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In another large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • In a separate medium bowl, combine the mashed bananas, vanilla extract, and yogurt using a wooden spoon or spatula.
  • Gradually add the flour mixture and banana mixture alternately to the creamed butter mixture. Mix gently with a wooden spoon or spatula until the batter is smooth.
  • Pour half of the batter into the prepared cake pan. Sprinkle half of the crumb topping evenly over the batter. Add the remaining batter on top, then finish with the rest of the crumb topping.
  • Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. Drizzle with caramel topping before serving. Enjoy!

Caramel Topping

  • Use your favorite store-bought caramel topping or melt caramels to drizzle over the cake.

Notes

To roast the pecans, preheat the oven to 350°F (180°C). Arrange the nuts in a single layer on a baking sheet. Bake for about 7-8 minutes, tossing them halfway through for even roasting. Once done, transfer them to a clean bowl to cool before chopping.
For storage, keep the cake in an airtight container or a covered cake dish. It will stay fresh at room temperature for 2-3 days. Alternatively, store it wrapped tightly in an airtight bag or container in the refrigerator, where it will last for 5-7 days.
The cake can also be frozen. After it cools, wrap it securely in plastic wrap and place it in a freezer-safe bag or container. It will remain good for up to three months in the freezer