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Banana Pecan Caramel Drip Cake Recipe

Banana Pecan Caramel Drip Cake Recipe
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★★★★★

4.8 from 21 reviews

This Banana Pecan Caramel Drip Cake is a moist, flavorful dessert featuring ripe bananas in the cake layers, creamy frosting, and a luscious homemade caramel drip. Topped with fresh banana slices, crunchy pecans, and optional chopped walnuts, it’s an irresistible treat perfect for celebrations or a special dessert.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup unsalted butter (softened)
  • 1 cup brown sugar
  • 2 large eggs
  • 3 ripe bananas (mashed)
  • ½ cup sour cream or yogurt
  • 1 tsp vanilla extract

For the Frosting:

  • 1 ½ cups cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

For the Caramel Drip:

  • 1 cup sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • Pinch of salt

For Topping:

  • Fresh banana slices
  • Pecan halves
  • Chopped walnuts (optional)

Instructions

  1. Bake the cake layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, beat the softened butter and brown sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas, sour cream (or yogurt), and vanilla extract. Gradually fold the dry ingredients into the wet mixture until just combined. Evenly divide the batter between the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
  2. Prepare frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar in batches, continuing to beat until the frosting is light and fluffy. Mix in the vanilla extract for added flavor.
  3. Make caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring occasionally until it turns a deep golden amber color. Immediately add the butter and whisk until completely melted and incorporated. Slowly pour in the heavy cream while continuing to whisk to combine. Add a pinch of salt and stir well. Remove from heat and let the caramel cool slightly—it will thicken as it cools.
  4. Assemble the cake: Place one cake layer on your serving plate and spread a generous amount of frosting over the top. Place the second cake layer on top and cover the entire cake with an even layer of frosting. Chill the cake in the refrigerator for about 20 minutes to allow the frosting to firm up.
  5. Drizzle caramel sauce: Once chilled, spoon the cooled caramel sauce around the edges of the cake, letting it drip down the sides for a beautiful drip effect.
  6. Decorate: Arrange fresh banana slices, pecan halves, and optional chopped walnuts over the top of the cake. Chill the cake until ready to serve. Slice, serve, and enjoy this delicious banana pecan caramel drip cake!

Notes

  • Use very ripe bananas for the best flavor and moisture in the cake.
  • Ensure the cake layers are completely cool before frosting to prevent melting.
  • The caramel sauce should be slightly cooled but still pourable when drizzling.
  • For a nuttier flavor, toast the pecans lightly before using.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Banana Pecan Caramel Drip Cake, Banana Cake, Caramel Drip Cake, Cream Cheese Frosting, Pecan Cake, Dessert, Baking

Find it online: https://maicook.com/banana-pecan-caramel-drip-cake-recipe/