Description

Indulge in the rich flavors of banana, pecans, and caramel with this moist and delicious Banana Pecan Caramel Cake. Perfect for any occasion, this cake is a crowd-pleaser that will have everyone asking for seconds.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
4 ripe bananas, mashed
½ cup sour cream
1 cup chopped pecans (toasted)
¾ cup caramel sauce (store-bought or homemade), divided

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Prepare wet ingredients: In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and mashed bananas. Stir in the sour cream.
Combine ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped pecans.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Add caramel: While still warm, drizzle ½ cup caramel sauce over the top and spread evenly. Let the cake cool completely, then drizzle with the remaining ¼ cup caramel before serving.

Notes

For extra indulgence, serve with whipped cream or vanilla ice cream.
Store leftovers covered at room temperature for up to 3 days.