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Pecan Caramel Banana Cake

This Homemade Banana Cake, is a delicious and decadent cake recipe that is made special with the additions of chopped nuts, a caramel drizzle and of course a crumb topping! It makes the perfect dessert or even a snack treat.

A slice of cake on a black plate.


 

I love bananas, I buy lots of bananas. And needless to say when I came back from Canada I had a few over ripe Bananas. I think my husband let them go ripe on purpose! So what can a person do? Bake a Banana Cake!

The Italian loves Banana anything so this cake was right up his alley. And to make it perfect or so my youngest daughter said, add a yummy Caramel Drizzle. And I did!

Recipe Ingredients

For the Cake

  • Flour – cake/pastry flour
  • Baking powder
  • Baking soda
  • Salt
  • Butter – softened, if you use unsalted butter then add a bit more salt
  • Sugar – granulated
  • Eggs – 2 large room temperature
  • Bananas – ripe mashed bananas
  • Vanilla
  • Yogurt – regular plain yogurt
  • Nuts – pecans, walnuts or hazelnuts finely chopped

Crumb Topping

  • Brown sugar
  • Flour – all purpose
  • Butter – softened
  • Nuts – pecans, walnuts or hazelnuts finely chopped
Ingredients for the recipe.

How to Make Cake Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together. This way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

How to roast the nuts

Pre-heat the oven to 350F, place the whole peeled hazelnuts on a cookie sheet and bake for about 6-7 minutes. Immediately move the roasted nuts to a clean bowl.

If left on the pan they will continue to bake and you don’t want that.

Why use room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.

Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.

Cake and a slice on a black plate.

How to make the Banana Cake

In a medium bowl with a fork combine, sugar, flour and nuts, stir in melted butter until crumbly. Set aside.

The topping in a glass bowl.

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

Whisked dry ingredients in a glass bowl.

In a large mixing bowl cream together butter and sugar until light add eggs one at a time and beat.

The butter and sugar creamed and an egg added.

In a medium bowl with a wooden spoon or spatula combine the mashed bananas, vanilla and yogurt.

The banana and yogurt mixed.

Alternately add the dry ingredients and banana mixture to the butter mixture. Combine with a wooden spoon or spatula until smooth.

Mixing the ingredients together.

Pour half the batter into the prepared cake pan and top with half the crumb topping, cover with remaining batter and top with remaining crumb topping.

Pouring the batter and crumb topping in the cake pan.

Bake for approximately 50-60 minutes, test doneness with a toothpick. Let cool 20-30 minutes in the cake pan then move to a cooling rack to cool completely, drizzle with a plain caramel sauce or even a salted caramel sauce before serving, if desired.

The cake before and after baked.

Tips for making the best Banana Cake

  • If you use frozen bananas then drain well and mash.
  • For easier removal of the cake use either a springform pan or line the cake pan with parchment paper.
  • If the cake starts to brown too much before it has finished baking then place a piece of foil over the cake like a tent and continue baking.
  • Check for doneness with a toothpick, if a couple of crumbs stick to it then the cake is perfectly baked and you will have a moist banana cake.
A slice of cake on a black plate.

Can Bananas be too ripe to use?

Ripe bananas are great to be used up in breads and cakes. If your bananas are starting to become rotten, smell strange like alcohol/are fermented, or develop a mold, then it’s time to throw them out.

How to store a Homemade Cake

The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days. It can also be stored well wrapped and in an airtight bag or container and refrigerated. It will keep for up to 5-7 days in the fridge.

How to freeze it

The cake can also be frozen. Wrap the completed cooled cake tightly in plastic and place in a freezer safe  bag or container. It will keep for up to three months in the freezer.

And doesn’t this Pecan Caramel Banana Cake remind you of Fall and winter, not only that your home will smell amazing. Let me know what you think of it. Enjoy!

A slice of cake on a black plate.

More Delicious Banana Recipes to Enjoy!

A slice of cake on a black plate.

Caramel Banana Pecan Cake

Rosemary Molloy
This Homemade Banana Cake, is a delicious and decadent cake recipe that is made special with the additions of chopped nuts, a caramel drizzle.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 435 kcal

Ingredients
 
 

CRUMB TOPPING

  • ½ cup brown sugar
  • ¼ cup + 2 tablespoons all purpose flour (47 grams total)
  • 3 tablespoons butter melted
  • ¼ cup finely chopped pecans, walnuts or hazelnuts

BANANA CAKE

  • 2¼ cups cake flour**
  • ¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter (softened)
  • 1¼ cups sugar
  • 2 large eggs (room temperature)
  • 2 ripe bananas mashed
  • 1 teaspoon vanilla
  • ¼ cup plain yogurt (room temperature)
  • ¼ cup finely chopped roasted pecans, walnuts or hazelnuts (if desired)

** To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and substitute with 2 tablespoons of corn starch. Whisk together to remove any lumps.

    For room temperature remove from the fridge approximately 1 hour before using.

      Instructions
       

      FOR THE CRUMB TOPPING

      • In a medium bowl with a fork combine the sugar, flour and nuts, stir in the melted butter until crumbly. Set aside.

      FOR THE BANANA CAKE

      • Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan. Springform pan is recommended or line the pan with parchment paper for easier removal.
      • In a large bowl sift together the flour, baking powder, baking soda and salt. Set aside.
      • In a large bowl cream together the butter and sugar until light, add the eggs one at a time and beat to combine.
      • In a medium bowl with a wooden spoon or spatula combine the mashed bananas, vanilla and yogurt.
      • Alternately add the flour mixture and banana mixture to the butter mixture. Combine with a wooden spoon or spatula until smooth.  
      • Pour half the batter into the prepared cake pan and top with half the crumb topping, cover with remaining batter and top with remaining crumb topping. Bake for approximately 50-60 minutes, test doneness with a toothpick.  Let cool completely, drizzle with Caramel.   Enjoy!

      CARAMEL TOPPING

      Notes

      To roast the pecans, preheat the oven to 350F (180C).  Spread the nuts evenly on a baking sheet. Bake approximately 7-8 minutes, making sure to toss halfway through. Remove from the oven and place in a clean bowl to cool before chopping.
      The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days. It can also be stored well wrapped and in an airtight bag or container and refrigerated. It will keep for up to 5-7 days.
      The cake can also be frozen. Wrap the completed cooled cake tightly in plastic and place in a freezer safe  bag or container. It will keep for up to three months in the freezer.

      Nutrition

      Calories: 435kcal | Carbohydrates: 65g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 329mg | Potassium: 179mg | Fiber: 1g | Sugar: 39g | Vitamin A: 455IU | Vitamin C: 2.1mg | Calcium: 38mg | Iron: 0.8mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      Updated from August 12, 2017.

      6 Comments

      1. 5 stars
        This cake was delicious, especially with the homemade caramel sauce. I used 4 medium bananas and sautéed the pecans in butter and combined the crumb topping in the pan and let cool. Thanks Rosemary for the recipe, will be making it again for sure.

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