Recipe Background
When we first tasted this Heavenly Banana Pecan Cake, all we could picture was a little monkey angel holding a banana, floating down from the heavens... that's pretty nutty, eh? We know, we know. But this little slice-of-heaven is just so tasty and delightful that it can do crazy things like that to a person! It's so moist and rich, with that beloved banana flavor that, well, for lack of a better word, your tastebuds will go bananas for it! And the crispy crunch of the salty pecans embraced by this sweet treat will have you feeling like you're floating on wings of angels. You never know what's going to happen when Heavenly Banana Pecan Cake is on your plate... but we can promise you, it'll be humorously divine!
When we first tasted this Heavenly Banana Pecan Cake, all we could picture was a little monkey angel holding a banana, floating down from the heavens... that's pretty nutty, eh? We know, we know. But this little slice-of-heaven is just so tasty and delightful that it can do crazy things like that to a person! It's so moist and rich, with that beloved banana flavor that, well, for lack of a better word, your tastebuds will go bananas for it! And the crispy crunch of the salty pecans embraced by this sweet treat will have you feeling like you're floating on wings of angels. You never know what's going to happen when Heavenly Banana Pecan Cake is on your plate... but we can promise you, it'll be humorously divine!
Ingredients
- 4 tablespoons unsalted butter at room temperature, plus more, to taste, for greasing the pan
- 1 cup cake flour not self-rising, sifted, plus more, to taste, for dusting the pan
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- ground cloves to taste
- 1 very ripe large banana mashed, plus more, to taste, sliced, for topping
- 1/4 cup buttermilk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup dark brown sugar firmly packed
- 1 large egg
- 1/3 cup pecans toasted and chopped
- confectioners' sugar to taste, for dusting
- sweetened whipped cream optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Grease a 6x2-inch round cake pan with the extra butter.
- Line the bottom of the pan with parchment paper, then coat with the extra butter and dust with the extra flour.
- In a bowl, sift 1 cup of the cake flour, the baking soda, the baking powder, the salt, the cinnamon, and the cloves.
- In a separate bowl, whisk the mashed banana, the buttermilk, and the vanilla together.
- In a large bowl, use an electric hand mixer to cream 4 tablespoons of the butter and the brown sugar together until light and fluffy.
- Beat the egg into the butter mixture.
- Alternate adding the flour mixture and the banana mixture to the butter mixture in two batches, stirring after each addition.
- Stir the pecans into the batter and pour into the prepared pan.
- Bake the cake until golden-brown, about 45 minutes.
- Let the cake cool for 10 minutes.
- Run a knife around the edge of the cake and invert it onto a wire rack.
- Flip the cake again and let it cool.
- Dust the cake with the confectioners' sugar, top with the whipped cream and the extra sliced bananas, and serve.
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