Butter Pecan Banana Cake
Delight your taste buds with this heavenly Butter Pecan Banana Cake, where the nutty crunch of toasted pecans meets the rich sweetness of ripe bananas in every bite. Perfectly moist and layered with a creamy vanilla cream cheese frosting, this two-tiered masterpiece is a show-stopping dessert for any occasion. The addition of tangy buttermilk in the batter creates a tender crumb, while the toasted pecans offer a toasty aroma and irresistible crunch. Topped with an elegant garnish of pecans, each slice is a mix of comforting banana flavor and indulgent buttery notes. Whether you’re baking for a special celebration or a casual gathering, this butter pecan banana cake is sure to impress and satisfy. Keywords: butter pecan banana cake, banana cake recipe, toasted pecans, moist layer cake, cream cheese frosting.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams Unsalted butter
- 120 grams Pecans
- 200 grams Granulated sugar
- 150 grams Brown sugar
- 3 large Eggs
- 300 grams Ripe bananas (mashed)
- 5 ml Vanilla extract
- 250 grams All-purpose flour
- 5 grams Baking soda
- 2 grams Salt
- 120 ml Buttermilk
- 200 grams Powdered sugar
- 115 grams Cream cheese
- 30 ml Heavy cream
- 2 ml Vanilla extract (for frosting)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
In a skillet over medium heat, melt 30 grams of unsalted butter. Add pecans and toast lightly, stirring constantly for about 4–5 minutes until fragrant. Remove from heat and set aside to cool.
In a large bowl, cream together the remaining 140 grams of unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes using a hand or stand mixer.
Add eggs one at a time, beating well after each addition. Mix in mashed bananas and 5 ml of vanilla extract until well combined.
In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
Alternate adding the dry ingredients and buttermilk into the banana mixture. Begin and end with the dry ingredients, mixing just until incorporated. Avoid overmixing.
Fold in the toasted pecans gently with a spatula.
Divide the batter evenly between the prepared cake pans and smooth out the tops.
Bake for 25–30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the frosting: Beat the cream cheese and remaining 30 grams of unsalted butter together until smooth and creamy. Gradually add powdered sugar and continue mixing until incorporated. Beat in heavy cream and 2 ml of vanilla extract until the frosting reaches a spreadable consistency.
Once the cakes are completely cool, spread a layer of frosting over the top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake evenly.
Garnish with additional toasted pecans, if desired. Serve and enjoy!
Nutrition Facts
Calories |
6170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 27.9 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 837.0 g | 304% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 594.8 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 635 mg | 49% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2612 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
