This outstanding banana pecan cake features a delightful combination of flavors, all topped with a decadent buttery frosting. Moreover, with one simple substitution, this cake can easily be make gluten-free.
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program. This affiliate advertising program is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
This banana pecan cake comes together quickly and easily and yields nine servings, depending on the size of each serving.
Healthy Bananas
To begin with, you really should do a little research into the health benefits of bananas. Bananas provide a plethora of beneficial nutrients including potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.
Full disclosure: I should mention that I am personally allergic to bananas. However, this allergy does not prevent me from making this banana pecan cake for my friends and family.
A few of our other favorite recipes that highlight bananas include:
The cake batter consists of a mixture of butter, sugar, eggs, vanilla extract, flour, baking soda, salt, bananas, and pecans. The batter is then placed into a lightly greased 9 inch square baking pan.
NOTE: To make this cake gluten-free use a gluten free flour blend + 1 teaspoon xanthan gum (unless flour already contains it).
Bake the cake at 350 degrees F. for 30 minutes or until cake tester inserted into the center comes out clean. (In the photo above you can see the holes where I poked the cake to see if it was done.) Cool the cake on a wire rack until it reaches room temperature.
The frosting consists of butter, milk, vanilla, salt, confectioner’s sugar, and finely chopped pecans. As a final touch, I like to add an additional sprinkle of pecans on top as garnish.
How to Make Homemade Banana Pecan Cake
This delightful cake offers a winning combination of ease and flavor, boasting a banana and pecan profile. A buttery, sweet frosting and extra pecans add a luxurious touch. It's also easily adaptable to gluten-free specifications.
Ingredients
- CAKE:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour (GF Option: use a gluten-free flour blend + 1 teaspoon xanthan gum - unless flour already contains it)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mashed ripe banana
- 1/2 cup chopped pecans, toasted
- FROSTING:
- 1/4 cup butter, softened
- 1-1/2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1-1/2 cups confectioners' sugar
- 1/2 cup chopped pecans
- GARNISH:
- Additional chopped pecans
Instructions
- Cream together butter, sugar, eggs and vanilla.
- Combine flour, baking soda and salt; add to creamed mixture, beating just until combined. Fold in mashed banana and pecans.
- Pour into a greased 9-inch square baking dish. Bake at 350 degrees F. for 30 minutes or until cake tester inserted into the center comes out clean. Cool on wire rack.
- Frosting: cream butter; beat in milk, vanilla, and confectioner's sugar. Stir in toasted pecans. Frost cake.
- Garnish with additional pecans if desired.
Notes
An 8-inch square baking pan may be used in place of a 9-inch pan, however, the baking time may vary.
What is your favorite recipe that uses banana as a key ingredient?
Enjoy!
More great ideas:
Leave a Reply