Skip to content
Here is a delicious and detailed recipe for a moist Banana Pecan Cake with a simple Vanilla Glaze.
Banana Pecan Cake with Vanilla Glaze
This cake is incredibly moist, packed with banana flavor, studded with toasted pecans, and topped with a sweet, creamy vanilla glaze. It’s the perfect way to use up overripe bananas!
Ingredients
For the Banana Pecan Cake:
-
2 cups (250g) all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
½ teaspoon salt
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg (optional, but recommended)
-
¾ cup (170g) unsalted butter, softened to room temperature
-
1 cup (200g) granulated sugar
-
½ cup (100g) packed light brown sugar
-
2 large eggs, at room temperature
-
1 tablespoon pure vanilla extract
-
1 ½ cups (about 3-4 medium) very ripe bananas, mashed
-
1 cup (120g) chopped pecans, toasted (plus extra for garnish)
For the Vanilla Glaze:
-
1 ½ cups (180g) confectioners’ sugar, sifted
-
3-4 tablespoons milk or cream
-
1 teaspoon pure vanilla extract
-
A pinch of salt
Instructions
1. Prep and Toast the Pecans:
-
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-cup Bundt pan.
-
Spread the chopped pecans on a dry baking sheet and toast for 5-7 minutes, until fragrant. Watch closely to avoid burning. Let them cool.
2. Make the Cake Batter:
-
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
-
In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy.
-
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
-
Mix in the mashed bananas until just combined. The batter may look slightly curdled—this is okay.
-
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
-
Use a spatula to fold in the toasted pecans.
3. Bake the Cake:
-
Pour the batter into your prepared pan and spread it evenly.
-
Bake for 30-35 minutes for a 9×13 pan, or 45-55 minutes for a Bundt pan. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
-
Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely.
4. Make the Vanilla Glaze:
-
While the cake cools, whisk together the sifted confectioners’ sugar, 3 tablespoons of milk/cream, vanilla extract, and pinch of salt in a medium bowl.
-
Whisk until completely smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until it reaches a pourable consistency.
5. Glaze and Serve:
-
Once the cake is completely cool, drizzle the vanilla glaze over the top.
-
Immediately sprinkle with a few extra chopped toasted pecans for garnish.
-
Allow the glaze to set for about 15 minutes before slicing and serving.
Pro Tips for the Best Cake:
-
Banana Ripeness: The blacker the bananas, the sweeter and more flavorful your cake will be.
-
Room Temperature Ingredients: Using room temperature eggs and butter is crucial for a smooth, well-emulsified batter that bakes up evenly.
-
Don’t Overmix: Overmixing the batter after adding the flour develops gluten, which can lead to a tough, dense cake. Mix until the ingredients are just combined.
-
Toasting Nuts: Toasting the pecans is a non-negotiable step! It deepens their flavor and adds a wonderful crunch.
-
Cool Completely: Ensure the cake is fully cooled before glazing. If you glaze a warm cake, the icing will melt and slide right off.
Enjoy your homemade masterpiece
