Name: Banana-Nut Cake with Caramel Icing
Prep time: 20 min
Cook time: 50 min
Total time: 100 min
Ingredients: 1.25 cups white sugar, divided; 1 tablespoon ground cinnamon; 0.5 cup chopped pecans; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cup shortening; 1 cup mashed banana; 2 eggs; 1 tablespoon pure vanilla extract; 0.5 cup sour cream; 6 tablespoons butter; 0.75 cup packed dark brown sugar; 6 tablespoons milk; 1 teaspoon pure vanilla extract; 2 cups sifted powdered sugar

Banana-Nut Cake with Caramel Icing

4.7

(11)

10 Reviews

3 Photos

This banana-nut cake with caramel icing is a favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always gets rave reviews. The combination of the caramel icing and the bananas tickles everybody's taste buds.

Submitted by MR YO

Updated on February 18, 2025

Prep Time:

20 mins

Cook Time:

50 mins

Additional Time:

30 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

1 (fluted tube) cake

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Ingredients

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Original recipe (1X) yields 16 servings

Cake:

1 ¼ cups white sugar, divided
1 tablespoon ground cinnamon
½ cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup vegetable shortening
1 cup mashed bananas
2 eggs
1 tablespoon pure vanilla extract
½ cup sour cream

Caramel Icing:

6 tablespoons unsalted butter
¾ cup packed dark brown sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
Combine 1/4 cup white sugar and cinnamon in a small bowl; stir in pecans. Sift flour, baking powder, baking soda, and salt together into another bowl.
Beat remaining 1 cup white sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in banana, eggs, and 1 tablespoon vanilla extract. Add sour cream; beat until just blended. Add flour mixture; beat until blended.
Sprinkle 2 tablespoons pecan mixture into the prepared pan; top with 1/2 batter, sprinkle remaining pecan mixture on top, followed by remaining 1/2 batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack for 5 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release the cake onto the rack to finish cooling.
Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; boil 1 to 2 minutes. Off heat, add 1 teaspoon vanilla extract; gradually stir in confectioners' sugar. Drizzle caramel icing over cake.

Cook’s Note

This icing hardens rather quickly so you need to work fast. If it hardens too quickly for you, add some more milk to thin it out, but not too much.

29 home cooks made it!

Nutrition Facts (per serving)

380	Calories
16g	Fat
58g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 380
% Daily Value *
Total Fat 16g	20%
Saturated Fat 6g	29%
Cholesterol 38mg	13%
Sodium 195mg	8%
Total Carbohydrate 58g	21%
Dietary Fiber 1g	5%
Total Sugars 43g
Protein 3g	7%
Vitamin C 1mg	2%
Calcium 55mg	4%
Iron 1mg	6%
Potassium 127mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Banana-Nut Cake with Caramel Icing

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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