Pecan Banana Cake

Pecan Banana Cake: made with ripe bananas, crunchy pecans, and a rich cream cheese frosting. This decadent cake is perfect for any occasion, from birthdays to cozy family gatherings. Learn how to bake this delicious banana cake with easy-to-follow instructions, tips, and a hint of nutty goodness!

Banana bread has always been a popular comfort food, but have you ever thought about transforming it into a delicious cake? Enter the Pecan Banana Cake: a moist, soft, and flavorful cake that pairs the richness of ripe bananas with the crunch of toasted pecans. This cake takes the beloved flavors of banana bread to the next level with a buttery, nutty twist. Topped with a creamy, tangy cream cheese frosting, this cake is a showstopper for any occasion.

Whether you’re looking for a new dessert for a birthday celebration, a casual get-together, or a treat to enjoy with your afternoon coffee, this pecan banana cake fits the bill. It’s easy to make, perfectly balanced in flavor, and a wonderful way to use up overripe bananas. In this recipe, I’ll guide you through each step to make this moist, decadent cake at home.

Banana Cake Recipe | How To Make Banana Cake

Ingredients

For the Pecan Banana Cake, you will need the following ingredients. Don’t forget to toast the pecans first to bring out their natural sweetness and enhance their flavor!

A.For the Cake:

1. Ripe Bananas – 3 medium bananas (about 1 ½ cups mashed)
   • The key to a moist and flavorful cake lies in the bananas. Overripe bananas are perfect for this recipe as they offer more sweetness and moisture.
2. All-Purpose Flour – 2 ½ cups
   • The flour forms the structure of the cake. Be sure to measure it properly by spooning it into your measuring cup and leveling it off.
3. Baking Powder – 1 ½ teaspoons
   • Baking powder is essential for giving the cake its lift, ensuring a soft and fluffy texture.
4. Baking Soda – 1 teaspoon
   • The baking soda helps with the rise and balances the acidity of the bananas.
5. Salt – ½ teaspoon
   • A pinch of salt enhances the overall flavor and helps to balance the sweetness of the bananas.
6. Ground Cinnamon – 1 teaspoon
   • Cinnamon adds a warm, aromatic flavor that complements the banana and pecan combination perfectly.
7. Ground Nutmeg – ½ teaspoon
   • Nutmeg is another warm spice that pairs beautifully with banana, adding depth and complexity to the cake.
8. Unsalted Butter – 1 cup (2 sticks), softened
   • The butter provides richness and moisture to the cake.
9. Granulated Sugar – 1 cup
   • The sugar sweetens the cake and helps to give it a golden, soft crumb.
10. Brown Sugar – 1 cup (packed)
    • Brown sugar adds a hint of molasses flavor, creating a depth of sweetness that complements the bananas and pecans.
11. Eggs – 3 large eggs
    • The eggs act as a binding agent and help with the structure of the cake.
12. Vanilla Extract – 2 teaspoons
    • Vanilla extract provides a fragrant, sweet flavor that enhances the other ingredients.
13. Buttermilk – ½ cup
    • The buttermilk adds moisture and tenderness to the cake. If you don’t have buttermilk, you can substitute it with regular milk and a teaspoon of vinegar or lemon juice.
14. Toasted Pecans – 1 cup, chopped
    • Toasted pecans bring a nutty crunch and a rich, slightly smoky flavor that pairs wonderfully with the sweetness of the bananas.

B.For the Cream Cheese Frosting:

1. Cream Cheese – 8 oz (1 package), softened
   • Cream cheese is the base of this rich, tangy frosting. Make sure it’s softened to room temperature to ensure smooth mixing.
2. Unsalted Butter – ¼ cup, softened
   • The butter adds richness to the frosting and helps it achieve the right consistency.
3. Powdered Sugar – 4 cups (adjust for desired sweetness and consistency)
   • Powdered sugar sweetens and thickens the frosting to the perfect texture for spreading.
4. Vanilla Extract – 1 teaspoon
   • Adds flavor and enhances the cream cheese frosting.
5. Milk or Heavy Cream – 2-3 tablespoons (optional, for thinning the frosting if needed)
   • If the frosting is too thick, you can add a little milk or heavy cream to reach the desired spreadable consistency.

Instructions

Now that we’ve gathered all the ingredients, let’s walk through the process of making this delightful Pecan Banana Cake. It’s easier than you might think!

1: Prepare the Pecans

Before you start making the cake, it’s essential to toast the pecans. This step is key to enhancing their flavor and crunch.

1. Preheat your oven to 350°F (175°C).
2. Spread the pecans in a single layer on a baking sheet.
3. Toast the pecans in the oven for about 7-10 minutes, stirring occasionally to prevent them from burning. Once they’re golden and fragrant, remove them from the oven and allow them to cool slightly.
4. Once cooled, chop the pecans coarsely. Set them aside.

2: Prepare the Dry Ingredients

To make sure everything mixes evenly, we’ll begin by combining the dry ingredients.

1. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3: Cream the Butter and Sugar

The next step is to cream the butter and sugar together. This process helps incorporate air into the batter, giving the cake its fluffy texture.

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a stand mixer fitted with a paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 4-5 minutes.

4: Add the Eggs and Vanilla

Next, we’ll incorporate the eggs and vanilla.

1. Add the eggs one at a time, beating well after each addition. This ensures that the eggs are evenly mixed into the batter.
2. Add the vanilla extract and mix until fully incorporated.

5: Add the Mashed Bananas

Bananas are the star of this cake, so make sure they’re ripe and mashed properly.

1. Mash the bananas in a separate bowl until smooth. You should have about 1 ½ cups of mashed bananas.
2. Fold the mashed bananas into the butter-sugar mixture.

6: Mix the Dry and Wet Ingredients

Now it’s time to combine the dry and wet ingredients.

1. Add half of the dry ingredient mixture to the wet ingredients and mix gently.
2. Add the buttermilk, mixing until smooth.
3. Finally, add the remaining dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a dense cake.

7: Fold in the Pecans

1. Gently fold in the toasted and chopped pecans. This will add crunch and texture to the cake.

8: Bake the Cake

1. Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans.
2. Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9: Make the Cream Cheese Frosting

While the cakes are cooling, prepare the cream cheese frosting.

1. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Gradually add in the powdered sugar, one cup at a time, and continue beating until the frosting is light and fluffy.
3. Add the vanilla extract and mix until combined.
4. If the frosting is too thick, add milk or heavy cream 1 tablespoon at a time until it reaches the desired consistency.

10: Assemble the Cake

Once the cakes have cooled completely, it’s time to assemble the cake.

1. Place one cake layer on a serving plate.
2. Spread a layer of cream cheese frosting over the top of the cake.
3. Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining cream cheese frosting.

11: Decorate and Serve

You can garnish the cake with additional toasted pecans on top or a dusting of cinnamon for an extra touch of flavor and visual appeal.

Slice and enjoy your homemade Pecan Banana Cake!

Conclusion

This Pecan Banana Cake is a moist, flavorful dessert that combines the sweetness of bananas with the nutty crunch of pecans, all topped off with a tangy cream cheese frosting. It’s a perfect cake for any occasion – whether you’re celebrating a birthday, enjoying a weekend treat, or simply indulging in something sweet.

With simple ingredients and straightforward instructions, this cake comes together easily and is sure to impress your friends and family. The combination of bananas and pecans creates a unique flavor profile that makes this cake truly stand out.

So go ahead, gather your ingredients, and enjoy baking this scrumptious Pecan Banana Cake. It’s a recipe you’ll want to make again and again!

FAQs:

Why does my banana cake not rise?

Old or expired baking soda/powder can lead to banana bread rising problems. Always use relatively fresh baking soda/powder when making banana breads & quick breads (such as pumpkin bread).

What happens if you put too much banana in banana cake?

Balance is Key: Adding too much banana can lead to a dense and overly moist loaf. Flavor Impact: While more bananas will increase the banana flavor, they might also overpower other ingredients. Texture Matters: Excess bananas can alter the texture, making them gummy and heavy.

How many days can banana cake last?

about 3 days

Banana cake If you can’t eat it all at once or want to save it for eating. It can be stored at room temperature for about 3 days, or it can be stored in the refrigerator for about 7 days, before being eaten again, heated in the microwave for about 10 seconds.

How do you make banana cake last longer?

Wrap the loaf tightly in plastic wrap, and store it in an airtight container. Paper towels and an airtight container. Swath your loaf in paper towels to help keep air from the surface and help get rid of any excess moisture—eliminating the mold issue. Place the loaf in an airtight container to keep it from going stale.

How long should a cake be baked?

Baking Times for Different Sized Cake Pans

Cake Pan Size	Approximate Baking Times
Two 8 x 1-1/2 inch round baking pans	35 to 40 minutes
Two 9 x 1-1/2 inch round baking pans	30 to 35 minutes
Two 8 x 8 x 2 or 9 x 9 x 2 inch baking pans	25 to 35 minutes
12 cup Bundt Cake or Angel Food cake pan	35 to one hour

Why is my banana cake so dark?

Not using enough flour, though, results in a more caramelized-looking loaf. The difference between using too much and using too little flour is drastic. The outside turned a dark-brown color and looked almost caramelized. Inside, it was the color of molasses.

How long does it take for banana bread to cool?

Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

Which cakes keep the longest?

Cakes with high sugar content tend to last longer due to sugar’s natural preservative properties. Dairy-based cakes, on the other hand, spoil faster due to the perishable nature of dairy products. Similarly, cakes with fruit fillings or toppings also have a shorter shelf life.