Ingredients:
Cake
- 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
Optional Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or a bundt pan. - Mix wet ingredients:
In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth. - Combine dry ingredients:
In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. - Make the batter:
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chopped pecans. - Bake:
Pour batter into the prepared pan and spread evenly.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Allow the cake to cool completely before glazing or serving.
Optional Cream Cheese Glaze
- Beat cream cheese until smooth.
- Add powdered sugar, milk, and vanilla extract.
- Drizzle over cooled cake.
Tips
- Use very ripe bananas for the best flavor
- Do not overmix the batter to keep the cake tender
- Toast pecans lightly for deeper flavor
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Cake can also be frozen (without glaze) for up to 2 months.
Variations
- Add chocolate chips for a banana chocolate twist
- Swap pecans for walnuts
- Bake as muffins (20–25 minutes)
Final Thoughts
This Banana Pecan Cake is soft, comforting, and full of homemade flavor. Whether served plain or topped with cream cheese glaze, it’s a timeless dessert that never disappoints.
Moist. Nutty. Absolutely irresistible.