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Banana Layer Cake with Caramel Cream

This sweet banana layer cake with caramel cream is perfect for dessert and even better when topped with sea salted pecans.

Banana Layer Cake with Caramel Cream by Nutmeg Nanny

No matter how hard I try I cannot make banana bread. I try and try and try and it always turns out like a brick. My boyfriend is always nice and says it’s good but really I know it sucks. I generally end up throwing it away which is such a waste. I have been wanting to try Peabody’s graham flour banana bread recipe but have had a hard time finding graham flour. My local grocery store has just about every other type of flour known to man but the illusive graham flour cannot be found. I guess I shall just have to continue the search but until then I had to find a recipe that would use the three ripe bananas sitting in my fruit bowl.

Banana Layer Cake with Caramel Cream by Nutmeg Nanny

I went on a search for a banana recipe, that was not a bread, and found a banana layer cake with caramel cream and pecans. I did not want a whole cake sitting around my house so I cut the recipe in half and made some mini cakes. However I’m going to put the whole recipe that will make two nine-inch cakes in the recipe section. As far as texture is concerned the cake is dense and not overly sweet but I liked how it worked with the banana caramel cream frosting. Which had a somewhat bananas foster type flavoring. I think the cake really turned out well. The sweetness from the cream and the saltiness from the pecans worked very well together. Enjoy:)

Banana Layer Cake with Caramel Cream by Nutmeg Nanny


Banana Layer Cake with Caramel Cream

This sweet banana layer cake with caramel cream is perfect for dessert and even better when topped with sea salted pecans.

Yield: 1 cake

Prep Time: 30 minuts

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes


For cake:

  • 2-1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter, room temperature
  • 2-1/2 cups sugar, divided
  • 6 large eggs
  • 1 cup plus 2 tablespoons buttermilk
  • 2 small ripe bananas, peeled, cut into 1/4-inch cubes (about 1 1/2 cups)

For banana caramel cream:

  • 1-1/2 cup brown sugar
  • 1 small ripe banana, peeled, cut into 1-inch pieces
  • 3 tablespoons unsalted butter, room temperature
  • 3-3/4 cups chilled heavy whipping cream, divided
  • 4-1/2 teaspoons fresh lime juice, divided
  • 4-1/2 teaspoons dark rum, divided

For pecans:

  • 2 cups pecan halves
  • 3 tablespoons unsalted butter, melted
  • 1-1/4 teaspoons fine sea salt

Source: Epicurious


For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Sift flour, baking powder, and sea salt into medium bowl.
Beat butter and 1 cup sugar in large bowl until well blended. Add 2 eggs; beat until blended.
Add dry ingredients to butter mixture in 4 additions alternately with buttermilk in 3 additions.
Beat remaining 4 eggs and remaining 1 1/2 cups sugar in medium bowl until mixture is thick and pale in color, about 4 minutes.
Fold egg mixture into batter. Fold in bananas. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer to rack; cool 15 minutes. Invert cakes onto racks; cool completely.

For banana-caramel cream:
Combine brown sugar, banana, and 3 tablespoons butter in processor; blend until smooth.
Add 1 1/2 cups whipping cream; blend.
Transfer to heavy medium saucepan. Whisk over medium heat until sugar dissolves and mixture boils.
Attach candy thermometer to inside of pan; cook without stirring or swirling pan until temperature registers 218°F, about 10 minutes. Pour caramel into bowl. Cool to room temperature, whisking occasionally.

Whisk remaining 2 1/4 cups whipping cream in large bowl until cream mounds softly. Gradually fold in cool caramel mixture. Chill until cream is firm enough to spread, about 3 hours.

Cut each cake horizontally into 2 layers. Place 1 layer, cut side up, on platter. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/4 cups banana cream over. Top with second cake layer. Drizzle 1 1/2 teaspoons lime juice and 1 1/2 teaspoons rum over. Spread 1 1/2 cups cream over. Repeat with third cake layer, lime juice, rum, and cream. Top with fourth cake layer, cut side down; spread remaining cream over top.

Scatter roasted pecans over top of cake.

For pecans:
Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.

Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.


About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...


Monday 18th of May 2009

That looks super good!


Tuesday 19th of May 2009

Thank you!!! I'm still on the hunt for the graham flour...

Yvonne, My Halal Kitchen

Thursday 14th of May 2009

I think I'll have to make this for my husband, who loves bananas and loves cake! Thanks for sharing!


Friday 15th of May 2009

Hooray for loving bananas and cake! I am a fan of both too:)


Tuesday 12th of May 2009

I think I have died and gone to heaven.


Friday 15th of May 2009

Hahaha thanks. It really was tasty!


Monday 11th of May 2009

OMG.. when I saw that picture I was drooling!


Tuesday 12th of May 2009

Thanks! It really was tasty and the best part is that it helped me use up my ripe bananas:)


Tuesday 5th of May 2009

That looks like a lovely cake. I'll definitely have to give it a try.

I've found that the secret to a lighter banana bread is to avoid the temptation to overmix. Overmixing will make it dense and rock-like. Literally just mix the ingredients JUST until they come together. Then chuck the spoon across the room and walk away.


Wednesday 6th of May 2009

I'm probably guilty of the whole overmixing thing. I don't know why but I love when everything is all smooth and mixed so at times I overdue it. I will have to try the bread again but this time no crazy mixing. If my next loaf turns out rock like I'm totally just giving up. There are enough people out there that can make delicious banana bread. I will just eat theirs:) Thanks for the tip!


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