Luscious Banana Pecan Cake
🍌 Banana Pecan Cake
Ingredients
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1½ cups mashed ripe bananas (about 3–4 bananas)
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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¼ cup brown sugar
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2 large eggs, room temp
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1 tsp vanilla extract
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1½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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½ tsp cinnamon (optional)
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½ cup sour cream or plain Greek yogurt
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¾ cup chopped pecans (toasted for extra flavor)
🧁 Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13 pan or two 9-inch rounds.
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Cream butter and sugars until light and fluffy.
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Beat in eggs one at a time, then vanilla and mashed bananas.
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In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
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Add dry ingredients to wet, alternating with sour cream. Mix just until combined.
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Fold in pecans.
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Pour into pan and bake 30–35 minutes (9×13) or 25–30 minutes (rounds), until a toothpick comes out clean.
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Cool completely before frosting.
🧈 Brown Butter Cream Cheese Frosting (Highly Recommended)
Ingredients
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½ cup unsalted butter
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8 oz cream cheese, softened
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3–3½ cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Brown butter in a saucepan until golden and nutty. Cool slightly.
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Beat cream cheese and browned butter until smooth.
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Add powdered sugar, vanilla, and salt. Beat until fluffy.
✨ Optional Add-Ons
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Drizzle with caramel sauce
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Add banana slices or candied pecans on top
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Swap frosting for a simple vanilla glaze if you want lighter
Pro Tips
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Overripe bananas = deeper flavor and moisture.
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Toast pecans 5 minutes at 350°F for max nutty goodness.
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This cake gets even better the next day.
Want a Bundt cake version, no-frosting loaf, or banana pecan sheet cake with glaze?