Banana Pecan Cake
A moist banana cake with crunchy pecans, perfect for dessert or tea time, offering rich banana flavor and a delightful nutty crunch for all occasions.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, blending well after each addition.
- Mix baking soda with sour cream.
- Sift dry ingredients together (cake flour and baking powder).
- Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients.
- Fold in mashed bananas and chopped pecans.
- Pour batter into a greased 8 x 13-inch baking pan.
- Bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute Greek yogurt for sour cream if needed. Ensure your bananas are very ripe for the best sweetness and moisture. If you prefer a different nut, walnuts are a good alternative to pecans. Remember to check the cake a few minutes before the minimum baking time, as oven temperatures can vary.
Serving Suggestions
This banana pecan cake is delicious on its own, but you can enhance it with a dusting of powdered sugar or a drizzle of caramel sauce. Serve it with a scoop of vanilla ice cream for a delightful dessert experience. It also pairs beautifully with a cup of coffee or tea. For a brunch option, consider serving it alongside Savory Broccoli.
Storage & Reheating
Store leftover banana pecan cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds or until just heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Pecan Cake contains roughly 291 calories, with 3g protein, 24g carbohydrates, and 21g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 629mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas are often sweeter and can add extra moisture to your cake.
What can I do if I don't have cake flour?
If you don't have cake flour, you can make a substitute by measuring out 3 cups of all-purpose flour, removing 6 tablespoons, and adding 6 tablespoons of cornstarch. Sift this mixture together to achieve a similar texture to cake flour.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).