The Luscious Banana Pecan Cake is a moist, flavorful dessert that’s perfect for banana lovers. This cake combines the sweetness of ripe bananas with the crunch of pecans, creating a delightful texture in every bite. Sour cream is added to the batter, ensuring the cake stays moist and tender. Once baked to golden perfection, the cake is drizzled with a creamy vanilla glaze, adding just the right amount of sweetness. The final touch of sliced bananas and extra pecans on top makes this cake visually appealing and even more delicious. Serve it slightly warm for a comforting dessert or chilled for a refreshing treat that’s perfect for any occasion.
Luscious Banana Pecan Cake is the perfect blend of rich flavors and textures, making it an ideal dessert for any occasion. The sweetness of ripe bananas pairs beautifully with crunchy pecans, while a creamy vanilla glaze adds just the right touch of sweetness. This moist and tender cake is easy to make, yet impressive enough to serve at gatherings or as a comforting treat at home.
INGREDIENTS
- All-Purpose Flour: 2 cups provide the structure for this tender cake.
- Baking Soda: 1 teaspoon ensures the cake rises properly for a light texture.
- Salt: 1/4 teaspoon to balance the sweetness of the cake.
- Unsalted Butter: 1/2 cup softened butter adds richness and moisture to the cake.
- Granulated Sugar: 3/4 cup adds sweetness, balancing the ripe bananas.
- Eggs: 2 large eggs help bind the cake together and add richness.
- Vanilla Extract: 1 teaspoon to enhance the flavor of the cake and the glaze.
- Ripe Bananas: 4 mashed bananas provide natural sweetness and moisture.
- Sour Cream: 1/2 cup keeps the cake moist and tender.
- Pecans: 1 cup chopped pecans for a delightful crunch in every bite.
- Heavy Cream: 1/2 cup to create a smooth and creamy vanilla glaze.
- Powdered Sugar: 1 cup adds sweetness to the glaze, giving it a silky texture.
- Vanilla Extract (for glaze): 1 teaspoon to flavor the creamy glaze.
- Sliced Bananas and Extra Pecans: Used as a garnish to add texture and flavor to the finished cake.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan to prevent the cake from sticking.
- Step 2:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures that the baking soda is evenly distributed, helping the cake to rise properly.
- Step 3:
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This process incorporates air into the batter, creating a lighter texture in the cake.
- Step 4:
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for a boost of flavor.
- Step 5:
- Mix in the mashed bananas and sour cream until the batter is smooth and well combined. The bananas add natural sweetness and moisture, while the sour cream ensures a tender crumb.
- Step 6:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake. Fold in the chopped pecans to evenly distribute them throughout the batter.
- Step 7:
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown, and the cake should spring back when lightly pressed.
- Step 8:
- While the cake is baking, prepare the vanilla glaze by whisking together the heavy cream, powdered sugar, and vanilla extract in a small bowl until smooth. Set aside.
- Step 9:
- Once the cake is done, allow it to cool in the pan for about 10 minutes. Transfer the cake to a wire rack to cool completely before adding the glaze.
- Step 10:
- Drizzle the vanilla glaze over the cooled cake, allowing it to soak in slightly. Top with sliced bananas and additional chopped pecans for added texture and flavor before serving.
Serving and Storage Tips
- For the best flavor, serve the Luscious Banana Pecan Cake slightly warm or at room temperature. The vanilla glaze will add moisture and sweetness, while the bananas and pecans provide an extra layer of texture.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The cake will remain moist, but let it come to room temperature before serving for the best texture.
- For a special presentation, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. This complements the flavors and adds a touch of indulgence to the dessert.
- You can also freeze the cake for up to 2 months. Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator overnight before serving.
Helpful Notes
- For an extra layer of flavor, you can toast the pecans before folding them into the batter. This brings out their natural oils and adds a slightly nutty aroma to the cake.
- If you’re looking for a dairy-free option, substitute the butter with coconut oil and the sour cream with a dairy-free yogurt or coconut cream. The texture may be slightly different, but the cake will still be delicious.
- When preparing the bananas for the topping, make sure to slice them just before serving to avoid browning. You can also toss them lightly in lemon juice to preserve their color.
Tips from well-known chefs
- Chef Martha Stewart recommends always using ripe bananas for baking, as they bring the most sweetness and moisture to banana-based cakes and breads.
- Chef Nigella Lawson suggests letting the cake sit overnight after glazing, allowing the flavors to develop and intensify.
- Chef Ina Garten advises sifting the powdered sugar before making the glaze to ensure a silky-smooth consistency.