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

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