When I have overripe bananas in the house, this moist and delicious Banana Pecan Cake Recipe is my go to recipe to use up those sweet bananas. This cake never lasts more than a day with our “seemingly always” hungry crew!
Quick Tip: Bananas can easily be frozen. We just pop them in the freezer when they get too ripe, as is, no special container or processing. They’ll turn completely black in the freezer. When you want to use them, take them from the freezer and let them set just a few minutes to thaw a little bit. This makes the peel easier to get off. Using a knife, peel the banana. The inside should still be frozen, but the peel soft – super easy. Let the banana come to room temperature before mashing and using in a recipe. Or, use frozen in blender recipes like smoothies or banana ice creams.
Banana Pecan Cake Recipe:
Start off by creaming one stick of butter with one cup of sugar. Mix this on medium-high until light and fluffy.
Once this mixture is light and fluffy, add the eggs and mix until very well combined.
Add the flour and baking soda, mixing well.
Next, add the mashed banana, vanilla, and sour cream. As an alternative, you can substitute Greek yogurt for the sour cream.
Stir in the chopped pecans and spread into a greased 8×12 or 9×13 baking pan.
Bake at 350 degrees for 40-45 minutes.
Let cool. Slice and serve. This tastes delicious as is or add a scoop of vanilla ice cream or whipped cream for an extra special treat. YUM!
- ½ cup (1 stick) butter
- 1 cup sugar
- 2 eggs
- 1½ cups all purpose flour
- 1 tsp. baking soda
- 1 very ripe banana, mashed with a fork
- ½ cup sour cream
- 2 tsp. vanilla extract
- ½ cup chopped pecans
- Cream the butter and sugar until light and fluffy.
- Add the eggs and mix well.
- Add the flour and baking soda, mixing well.
- Add the banana, sour cream, and vanilla. Mix well.
- Sir in the pecans.
- Spread into a greased 8x12 or 9x13 cake pan.
- Bake at 350 degrees for 40-45 minutes.
- Cool. Slice and serve.