Banana Cake with Caramel Pecan Icing

    1 hour 30 minutes

    This moist, delicious layered banana cake has a heavenly caramel and pecan icing. A delightful treat!

    18 people made this

    Serves: 12 

    • Cake
    • 125g butter, softened
    • 1 1/3 cups (300g) white sugar
    • 2 egg yolks
    • 1 teaspoon bicarb soda
    • 1/3 cup (75ml) buttermilk
    • 2 cups (250g) plain flour
    • 3 large ripe bananas, mashed
    • 1 cup pecans, chopped
    • 2 egg whites
    • Caramel Icing
    • 1 1/8 cups (250g) white sugar
    • 1 cup (155g) packed brown sugar
    • 1 cup (250ml) evaporated milk
    • 125g butter

    Preparation:30min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour30min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 20cm round cake tins.
    2. In a large bowl cream together the butter and white sugar until light and fluffy. Beat in the egg yolks one at a time. Dissolve bicarb soda in buttermilk then add to creamed mixture alternately with flour, beginning and ending with flour. Stir in the mashed bananas and pecans.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter then quickly fold in remaining whites until no streaks remain. Pour batter into prepared cake tins.
    4. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pans for 10 minutes then turn out onto a wire rack and cool completely.
    5. Caramel Icing: In a heavy saucepan, combine the white sugar, brown sugar, evaporated milk and butter. Cook over medium heat, stirring frequently, until mixture reaches soft ball stage (115 degrees C). Remove from heat and beat until spreading consistency. Add additional milk if necessary.
    6. To Assemble: As soon as the caramel icing is ready spread immediately between layers, on top of and on the sides of the cooled cake.

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    Reviews in English (17)


    I omitted nuts. This banana cake is OUT OF THIS WORLD. The caramel topping is a cross between frosting and glaze. I brought it to bubbling then poured over the cake and placed it under the broiler for a few minutes. I used more banana than the recipe called for and it came out very moist. (very ripe bananas as well)  -  06 Jun 2007  (Review from Allrecipes USA and Canada)


    Lightly fragrant, moist, and soft. But this recipe seems to be missing some flavoring ingredients. I subbed cake flour for all purpose, used 1/4 cup + 2 tbsp margarine, 1/4 cup less sugar, and sour cream for the buttermilk. Also added 1/4 cup raisins, 1/2 tsp vanilla and coconut extract and omitted the frosting, it's sweet enough as is. Next time I'll add some cinnamon and 1/4 tsp salt too. Also, the cake is much better a day or two after baking.  -  22 Jan 2008  (Review from Allrecipes USA and Canada)


    I made this recipe with my exchange student and it turned out wonderful! I'm sure it would have been even better if I'd had a candy thermometer for the icing but, hey, it still worked out. It was great even a couple days after and I'm not sure about after that because it became very addicting.  -  01 Mar 2003  (Review from Allrecipes USA and Canada)