Banana Pecan Cake Recipe: Moist and Delicious Dessert

Welcome to another delightful culinary adventure! Today, we’re diving into the world of baking with a recipe that’s sure to tantalize your taste buds: Banana Pecan Cake.

Introduction

Who can resist the charm of a moist, fluffy cake infused with the sweetness of ripe bananas and the crunch of pecans? This Banana Pecan Cake isn’t just any dessert; it’s a slice of homemade comfort, a testament to the joy of baking. As we embark on this baking journey together, let me share a little secret: this recipe has been passed down through generations in my family, bringing smiles to countless gatherings and celebrations. Now, it’s my pleasure to share it with you!

Ingredients

Banana Pecan Cake
Banana Pecan Cake

To prepare this comforting recipe, you’ll need:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup ripe mashed bananas
  • 1/2 cup buttermilk
  • 3/4 cup chopped pecans
  • 3/4 cup diced bananas
  • 1 cup buttercream frosting
  • Sliced bananas and whole pecans for garnish

Optional: Substitute gluten-free flour for a gluten-free version or almond milk for buttermilk for a dairy-free alternative.

How to Make Banana Pecan Cake

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Stir in mashed bananas and pecans.
  5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Once cooled, layer the cakes with buttercream frosting, adding a layer of diced bananas between the layers cake. Frost the outside of the cake.
  8. Garnish with sliced bananas and whole pecans before serving.

Helpful Tips

  • To ensure a moist cake, use ripe bananas with brown speckles.
  • Don’t overmix the batter; this can result in a tough cake.
  • Toasting pecans before adding them to the batter enhances their flavor.
  • For a decorative touch, pipe additional frosting around the edges of the cake.

Cooking Tips

  • Use an electric mixer for creaming the butter and sugar for optimal texture.
  • For even layers, use a cake leveler or a serrated knife to trim the tops of the cakes.
  • To prevent the cake from sticking to the pans, line the bottoms with parchment paper.

Serving Suggestions

  • Pair slices of Banana Pecan Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Serve alongside a cup of freshly brewed coffee or a glass of cold milk for a delightful dessert experience.

Frequently Asked Questions (FAQs)

  1. Can I use walnuts instead of pecans? Yes, walnuts can be substituted for pecans for a similar flavor profile.
  2. Can I freeze the cake layers for later use? Absolutely! Wrap each cooled cake layer tightly in plastic wrap and aluminum foil before freezing for up to three months.
  3. How do I prevent my bananas from turning brown? To prevent bananas from oxidizing, toss them in lemon juice or store them in an airtight container in the refrigerator.

Nutritional Information

Per Serving:

  • Calories: 420 kcal

This information is an estimate and may vary depending on specific ingredients used.

Storage and Leftovers

Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to five days.

Reheat: To enjoy leftovers, simply microwave individual slices for 15-20 seconds or until warmed through.

Related Recipes

Conclusion

I hope this recipe brings as much joy to your table as it has to mine over the years. Don’t hesitate to experiment with different frosting flavors or toppings to make it your own! And remember, the heart of any recipe lies in sharing it with loved ones. So, gather your friends and family, slice into this Banana Pecan Cake, and savor every delicious bite. Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Pecan Cake

Banana Pecan Cake Recipe: Moist and Delicious Dessert


  • Author: Maria

Description

Who can resist the charm of a moist, fluffy cake infused with the sweetness of ripe bananas and the crunch of pecans? This Banana Pecan Cake isn’t just any dessert; it’s a slice of homemade comfort, a testament to the joy of baking. As we embark on this baking journey together, let me share a little secret: this recipe has been passed down through generations in my family, bringing smiles to countless gatherings and celebrations. Now, it’s my pleasure to share it with you!


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup ripe mashed bananas
  • 1/2 cup buttermilk
  • 3/4 cup chopped pecans
  • 3/4 cup diced bananas
  • 1 cup buttercream frosting
  • Sliced bananas and whole pecans for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Stir in mashed bananas and pecans.
  5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Once cooled, layer the cakes with buttercream frosting, adding a layer of diced bananas between the layers cake. Frost the outside of the cake.
  8. Garnish with sliced bananas and whole pecans before serving.

Notes

  • To ensure a moist cake, use ripe bananas with brown speckles.
  • Don’t overmix the batter; this can result in a tough cake.
  • Toasting pecans before adding them to the batter enhances their flavor.
  • For a decorative touch, pipe additional frosting around the edges of the cake.

Leave a Comment

Recipe rating