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–+ servings

Banana Pecan Cake

Ania
Combine bananas with nutty pecans and you've got this delectable Banana Nut Cake! It's a soft 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.
5 from 1 vote

Ingredients
 
 

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.