Combine bananas with nutty pecans and you've got this delectable Banana Pecan Snack Cake! It's a soft banana cake that comes together in one bowl and has pecans in every bite. They’re so irresistibly good you’ll be going for seconds before you know it.
I’m a sucker for the banana nut combo, and this is no different. This cake is so good!
This recipe is very easy to make with no electric mixer required! Let’s get to baking!
For more easy banana bakes, try Banana Brownies, 4 Ingredient Banana Chocolate Chip Cookies, and The Best Banana Muffins.
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Why this recipe works
Bananas – The perfect way to use up any ripening bananas on your counter.
Pecans - Pairs perfectly with the bananas in every way.
Easy to make – Simple, everyday ingredients are used with no chill time.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the cake and cannot be substituted for any other.
Bananas – 3 large very ripe bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
Butter - This will be melted and cooled back to room temperature.
Brown sugar – I used dark brown sugar, but light brown sugar works as well!
Eggs – Must be at room temperature before starting your bake.
Pecans - Slightly chop the pecans before adding them into the batter.
Step by step instructions
Here is how to make and bake this banana pecan snack cake. You will need a 9×9 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 350F. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Mash the bananas. Then melt the butter and allow it to come back down to room temperature before beginning.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Mix until well combined.
Step 3 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, brown sugar, bananas, vanilla, and eggs.
Step 4 - Combine. Add the dry into wet and mix until a soft banana batter forms. Don't over-mix!
Step 5 - Add pecans. Roughly chop the pecans into smaller pieces. Then add into the bowl and mix.
Step 6 - Transfer and bake. Transfer the batter into the prepared pan and spread evenly. Add pecans on top. Then sprinkle 1-2 tbsp of white sugar evenly on top. This will give the cake a nice sugary top.
Step 7 - Bake. Bake the cake for 40-50 minutes or until a toothpick inserted comes out clean.
Allow to cool, slice, and enjoy! This cake is good on the counter at room temperature for 2 days.
This cake also freezes well. To freeze, allow to come completely to room temperature and the slice it. Place the squares in a ziplock freezer-safe bag and freeze up to 2 months.
When ready to eat, warm up in the microwave or in the oven at 300F for 5 minutes.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Use super ripe bananas. The more black spots they have, the better. This means they are sweeter.
FAQ
Can I bake this in an 8×8 pan?
Yes, the cake will be thicker though and probably bake for longer.
Can I bake this in a 9×5 pan?
Yes. Just note that the bake time will be different, so keep an eye on it after 30 minutes of baking.
Can I make these into muffins?
I haven't tried making these into muffins, but I have The Best Banana Muffins recipe that is out of this world! Highly recommend.
Check out more banana recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Banana Pecan Cake
Ingredients
- 1/2 cup butter melted and cooled
- 3/4 cups dark brown sugar
- 1 1/2 cups mashed bananas about 4 medium-sized bananas total
- 2 eggs room temperature
- 1 tbsp vanilla
- 1 3/4 cups all-purpose flour
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup pecans roughly chopped, plus more for topping
- 1-2 tbsp white sugar for topping
Instructions
- Preheat the oven to 350℉. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Mash the bananas. Then melt the butter and allow it to come back down to room temperature before beginning.1/2 cup butter, 1 1/2 cups mashed bananas
- In a medium-sized bowl, add the flour, baking soda, baking powder, cinnamon, and salt. Mix until well combined.1 3/4 cups all-purpose flour, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon
- In a large bowl, whisk melted and cooled butter, brown sugar, bananas, vanilla, and eggs.1/2 cup butter, 3/4 cups dark brown sugar, 2 eggs, 1 tbsp vanilla, 1 1/2 cups mashed bananas
- Add the dry into wet and mix until a soft banana batter forms. Don't over-mix!
- Roughly chop the pecans into smaller pieces. Then add into the bowl and mix.1/2 cup pecans
- Transfer the batter into the prepared pan and spread evenly. Add pecans on top. Then sprinkle 1-2 tbsp of white sugar evenly on top. This will give the cake a nice sugary top.1-2 tbsp white sugar
- Bake the cake for 40-50 minutes or until a toothpick inserted comes out clean.
- Allow to cool, slice, and enjoy! This cake is good on the counter at room temperature for 2 days.
- This cake also freezes well. To freeze, allow to come completely to room temperature and the slice it. Place the squares in a ziplock freezer-safe bag and freeze up to 2 months.
- When ready to eat, warm up in the microwave or in the oven at 300F for 5 minutes.
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