Description
A warm and inviting Banana Pecan Cake, featuring a tender crumb filled with crunchy pecans and drizzled with luscious caramel frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed
- 1 cup chopped pecans
- 1/2 cup caramel frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
- Mix together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt in a medium bowl. Set aside.
- Cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and 1 cup of mashed ripe bananas.
- Gradually mix in the flour mixture until just combined. Fold in 1 cup of chopped pecans.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Spread 1/2 cup of caramel frosting over the top before serving.
Notes
For best flavor, use overripe bananas. This cake can be made a day in advance. Serve with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: banana cake, pecan cake, dessert, baking, caramel frosting