Yield: 16 servings
Banana Pecan Cake Recipe
This Banana Pecan Cake is an epically moist, fluffy banana cake, loaded with pecan chips, and a sweet whipped cream cheese frosting generously spread on top.
Ingredients
- ½ cup mashed bananas
- 2 teaspoons lemon juice, or vinegar
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoons salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 cup milk
- ½ cup pecan chips, optional
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 12 oz cream cheese, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- top with pecans, if desired
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Instructions
- Preheat oven to 275°F. Grease a 9x13-inch pan; set aside.
- In a small bowl, mix mashed bananas with lemon juice; set aside. In a medium bowl, mix flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, sour cream, and banana/lemon juice mixture.
- Beat in flour mixture alternately with milk, mixing until smooth. Fold in pecan chips, if desired.
- Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. (In some ovens, this may take 10 minutes longer, watch closely!)
- Remove from oven and place directly into freezer for 45 minutes. This will stop the baking process and make cake very moist. It is not necessary, but recommend.
- For frosting, in a large bowl, cream butter, and cream cheese until smooth. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
- Spread on top of cooled cake and sprinkle with additional pecans if desired.
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Nutrition
Serving: 1 slice, Calories: 567kcal, Carbohydrates: 77g, Protein: 6g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 267mg, Potassium: 143mg, Fiber: 1g, Sugar: 57g, Vitamin A: 856IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 1mg