Super Moist Banana Pecan Cake
Indulge in the ultimate homemade delight with this Super Moist Banana Pecan Cake, a perfect blend of ripe bananas, rich butter, and the warm, nutty crunch of chopped pecans. This easy-to-make dessert is irresistibly soft and fluffy, thanks to the addition of sour cream, while a touch of vanilla extract elevates its comforting flavor profile. Ideal for any occasion, this cake bakes beautifully in just under an hour and fills your kitchen with its captivating aroma. Serve it as is, or take it to the next level with a dusting of powdered sugar or a generous layer of cream cheese frosting. Whether you're satisfying a sweet tooth or impressing guests, this banana pecan cake is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium ripe bananas
- 0.75 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cup sour cream
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
Peel the bananas and mash them thoroughly in a bowl using a fork or potato masher until smooth. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and light brown sugar together until fluffy and pale in color, about 2-3 minutes.
Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix gently until just combined; do not overmix.
Fold in the mashed bananas until evenly incorporated. Then gently fold in the chopped pecans.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the cake with powdered sugar or top it with cream cheese frosting before serving for an extra touch of sweetness.
Slice and enjoy your Super Moist Banana Pecan Cake!
Nutrition Facts
Calories |
3463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 416.2 g | 151% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 171.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2708 mg | 58% | |
*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.
