For an extra nutty flavor, toast the pecans before chopping. Ensure bananas are very ripe for the best flavor and moisture. Do not overmix the batter, as this can result in a tough cake. If the caramel icing becomes too thick, add a teaspoon of milk at a time until desired consistency is reached.
Banana-Nut Cake with Caramel Icing
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 40 mins
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SERVING16 People
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VIEWS33
Indulge in the comforting embrace of this banana-nut cake, crowned with a luscious caramel icing. This cake is more than just a dessert; it's a symphony of flavors and textures that will captivate your senses. Every slice offers a moist, tender crumb, studded with crunchy pecans, and enveloped in a rich, buttery caramel glaze. Perfect for any occasion, from a cozy brunch to a festive celebration, this cake is sure to become a beloved favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol38 mg
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Fiber1 g
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Protein3 g
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Saturated Fat6 g
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Sodium195 mg
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Sugar43 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and flour a fluted tube pan (such as a Bundt pan). (5 minutes)
02
StepIn a small bowl, combine 1/4 cup of granulated sugar and cinnamon; stir in pecans. In a separate bowl, sift together flour, baking powder, baking soda, and salt. (10 minutes)
03
StepIn a large bowl, cream together the remaining 1 cup of granulated sugar and shortening until light and fluffy. Beat in mashed bananas, eggs, and 1 tablespoon of vanilla extract. Stir in sour cream until just blended. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (15 minutes)
04
StepSprinkle 2 tablespoons of the pecan mixture into the prepared pan. Pour half of the batter over the pecan mixture, then sprinkle the remaining pecan mixture on top, followed by the remaining batter. (5 minutes)
05
StepBake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 5 minutes, then tap the pan firmly a few times and shake it gently to loosen the cake. Invert the cake onto a wire rack to cool completely. (50 minutes)
06
StepWhile the cake is cooling, prepare the caramel icing: In a saucepan, melt butter over low heat. Add brown sugar and milk. Bring to a boil, stirring constantly, and boil for 1-2 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. Gradually whisk in sifted powdered sugar until smooth. (10 minutes)
07
StepOnce the cake is completely cool, drizzle the caramel icing evenly over the top and let it set before serving. (5 minutes)
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Elissa Kassulke
Jun 23, 2025Ashley: This is my new go-to banana cake recipe. So moist and flavorful!
Reva Crona
Jun 12, 2025Kevin: Great recipe! Easy to follow and the cake turned out perfect.
Efren Schneider
May 22, 2025Jessica: The caramel icing is amazing! I could eat it with a spoon.
Jonathan Rempel
Mar 18, 2025David: I added walnuts instead of pecans because that's what I had on hand. It was still delicious!
Bennie Hermann
Feb 18, 2025Emily: The cake was a little dense for my liking. I might try reducing the amount of flour next time.
Dax Muller
Jan 20, 2025Michael: I've made this cake twice now, and it's always a crowd-pleaser. Thanks for the recipe!
Johnny Runte
Jan 12, 2025Brian: The timing was spot on. My cake came out perfectly cooked.
Preston Hayes
Jan 6, 2025Sarah: This cake was a hit at our family gathering! The caramel icing is divine.