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Luscious Banana Pecan Cake

Moist, nutty, and just sweet enough, this classic banana pecan cake brings warm, comforting flavors to your kitchen—perfect for breakfasts, tea, or casual gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Pecan Cake
  • 1.5 cups mashed ripe bananas
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 cup chopped pecans
For the optional vanilla glaze
  • 0.5 cup powdered sugar
  • 1-2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 9-inch cake pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper for easy removal.
  2. Step 2: In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and inviting.
  3. Step 3: In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Stir everything until evenly combined.
  4. Step 4: Gradually add the dry ingredients to the wet banana mixture. Stir gently until just combined—don’t overmix! Then fold in the chopped pecans for that perfect crunch.
  5. Step 5: Pour the batter into your prepared pan, smoothing out the top with a spatula.
  6. Step 6: Bake for 35 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
  7. Step 7: While your cake cools, whisk together powdered sugar, milk, and vanilla extract to make the optional glaze. Adjust the milk for a drizzle-able consistency.
  8. Step 8: Once the cake is completely cool, drizzle the glaze over the top. Slice, serve, and enjoy every luscious bite!

Notes

Use ripe bananas for best flavor and moisture. Don’t overmix the batter to keep the cake tender. Store the cake at room temperature for up to 3 days or refrigerate up to a week if glazed. Freeze slices wrapped tightly for up to 3 months.