This Luscious Banana Pecan Cake is the ultimate treat for banana lovers! The combination of mashed ripe bananas, crunchy pecans, and a rich cream cheese frosting creates a perfect balance of flavors and textures. It’s an easy recipe that’s ideal for family gatherings, brunches, or simply satisfying your sweet tooth. I’ve made this cake countless times, and it always turns out moist, flavorful, and delicious.
Why you'll like it
This cake is not only moist and rich, thanks to the mashed bananas and sour cream, but it also has the perfect crunch from chopped pecans. The cream cheese frosting adds a luscious, tangy finish, making this cake irresistible. It’s easy to make and works well as a birthday cake, a dessert for a special occasion, or even just a weekend treat!
The Recipe
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream
- ¾ cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
- Prepare the cake batter: Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the wet ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the mashed bananas and sour cream until well combined.
- Combine: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Make the frosting: While the cake cools, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is creamy and light.
- Frost the cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Optionally, sprinkle with extra chopped pecans for decoration.
Serving and Storage Tips
- Serving: Serve the cake at room temperature or slightly chilled. It pairs wonderfully with a hot cup of coffee or tea.
- Storage: Store the cake covered in the refrigerator for up to 5 days. You can also freeze the unfrosted cake for up to 2 months and frost it before serving.
Helpful Notes
- Make sure your bananas are fully ripe for the best flavor and sweetness.
- You can substitute pecans with walnuts or leave out the nuts entirely if you prefer a nut-free version.
- If you want extra banana flavor, try adding a teaspoon of banana extract to the cake batter.
FAQs
- Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the fridge. Frost just before serving for the freshest taste. - Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works well as a substitute for sour cream, providing the same moisture and tanginess. - Can I make this recipe into cupcakes?
Absolutely! Divide the batter into cupcake liners and bake for 18-20 minutes. Frost each cupcake with cream cheese frosting. - What type of bananas should I use?
Make sure your bananas are very ripe with brown spots for maximum flavor and sweetness. - Can I add spices to the cake?
Yes, adding cinnamon or nutmeg can bring extra warmth and depth of flavor to the cake.
Final Thoughts
This Luscious Banana Pecan Cake is the perfect dessert for any occasion, combining the soft, moist texture of a banana cake with the crunch of pecans and the tanginess of cream cheese frosting. Whether you’re baking for a party, brunch, or simply a treat for yourself, this cake will quickly become a favorite! Enjoy every delicious bite!
