Luscious Banana Pecan Cake

Luscious Banana Pecan Cake is my favorite way to give new life to overripe bananas. This cake always impresses with its incredibly moist crumb and the unbeatable combination of bananas and pecans. I make it whenever I am craving comfort or need an easy dessert that no one can resist. The vanilla glaze is truly optional, but it does make every slice a little extra special.

I first made this cake to use up a bunch of forgotten bananas and was shocked by its luxurious texture and richness. Now whenever my family sees spotted bananas on the counter, they hint that it is cake day.

Ingredients

• Ripe bananas: mashed for sweetness moisture and fruity aroma Use those with lots of brown spots for best flavor
• Granulated sugar: gives structure and sweetness Try to choose pure cane sugar for a clean taste
• Brown sugar: brings caramel flavor and added moisture Choose light or dark depending on how deep you want the flavors
• Vegetable oil or melted butter: keeps the cake extra tender Use neutral oil for a subtle flavor or butter for richer results
• Eggs: help bind everything and give lightness Go for large fresh eggs if you can
• Vanilla extract: enhances the banana and adds warmth Pure vanilla is worth the extra cost here
• All purpose flour: gives the cake a soft crumb Avoid using bread flour or your cake may be dense
• Baking soda and baking powder: work together for lift Make sure both are fresh for good rise
• Ground cinnamon: seasons the cake with cozy spice Choose Ceylon cinnamon if available for a gentler sweetness
• Salt: sharpens flavors and balances the sweet Measure carefully so it does not overpower
• Pecans: chopped for crunchy buttery notes Toast them lightly for richer flavor and check for freshness before adding
• Powdered sugar: for the glaze brings a silky finish Sift to avoid lumps
• Milk: for the glaze helps create a pourable consistency Whole milk makes a richer glaze but any milk will work
• Vanilla extract: in the glaze ties the flavors together

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350 degrees Fahrenheit and prepare your cake pan by either greasing and flouring it or lining with parchment paper This helps the cake release easily and bake evenly

Mix Wet Ingredients:

Whisk together mashed bananas granulated sugar brown sugar oil or melted butter eggs and vanilla in a large bowl Ensure the mixture is smooth and no egg streaks remain since this will help the batter blend perfectly

Mix Dry Ingredients:

In a second bowl use a whisk to combine flour baking soda baking powder cinnamon and salt This distributes the leavening and spice evenly throughout

Combine:

Sprinkle the dry mixture over the wet mixture Gently fold together with a spatula Stop mixing as soon as the flour disappears to keep the cake soft and light Fold in the pecans making sure they are nicely distributed

Bake:

Pour the batter into your prepared pan and smooth the top Gently tap the pan to release air bubbles Bake for about 35 to 45 minutes until a toothpick comes out clean from the center The cake should be golden and the kitchen should smell heavenly

Make Optional Glaze:

While the cake cools set out powdered sugar in a bowl Add milk and vanilla a little at a time Whisk until smooth and pourable Adjust the milk if needed so it runs easily off the spoon but is not watery

Glaze and Serve:

Once your cake is fully cool drizzle generously with the glaze Let it set for about fifteen minutes Slice into squares or wedges and serve Enjoy how the glaze cracks ever so slightly with each bite

Save

I absolutely love the crunch that fresh pecans add to this cake To this day my favorite baking memory is peeling bananas with my kids and letting them sneak a handful of toasted pecans before we add them to the bowl They insist it is the secret to the best flavor

Storage Tips

Store the cake covered at room temperature if you plan to eat it within two days The glaze will set nicely uncovered in an hour but cover it after that to keep it moist For longer storage place slices in an airtight container in the fridge for up to five days You can also freeze individual pieces wrapped tightly for up to two months When ready to enjoy let the slices come to room temperature or warm gently for that just baked softness

Ingredient Substitutions

If you do not have pecans swap with walnuts or leave the nuts out altogether Chocolate chips are a fun addition especially if you want to make it extra decadent For a dairy free cake choose vegetable oil and plant based milk for the glaze If you like a heartier crumb you can use half whole wheat flour

Save

Serving Suggestions

This cake is delicious as is but really shines with a cup of strong coffee or spiced chai I have served it at family brunches alongside scrambled eggs and fresh berries On a special occasion a little vanilla or cinnamon ice cream makes it truly memorable Try it with a dollop of whipped cream or as an after school treat for hungry kids

A Little Slice of Nostalgia

Banana pecan cake is popular in many Southern US homes where pecans are plentiful and banana bread is a weekly ritual This recipe is inspired by those classic flavors but is made a bit lighter and more cake like You might find similar cakes served after big family dinners or as a way to welcome guests with something sweet and comforting

Recipe FAQs

→ Can I prepare this cake in advance?

Yes! Letting it rest overnight allows the flavors to develop, making each slice even more delicious the next day.

→ Are nuts required for this cake?

No, you can omit the pecans for a nut-free version. The cake remains moist and flavorful without them.

→ Can I substitute all-purpose flour?

Try using half whole wheat flour for a heartier texture. All-purpose flour ensures a light, tender crumb.

→ What leads to a dense texture?

Overmixing the batter or using underripe bananas may cause density. Mix gently and use fully ripe bananas.

→ How should I store leftovers?

Store covered at room temperature for up to 2 days, or refrigerate up to 5 days. Freeze wrapped slices for longer storage.

→ Can I add other mix-ins?

Absolutely! Try chocolate chips, swap pecans for walnuts, or add a pinch of nutmeg for extra warmth.