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Delicious Banana And Pecan Cake Recipe

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Magenbrot Rezept KeepRecipes Your Universal Recipe Box
Magenbrot Rezept KeepRecipes Your Universal Recipe Box from keeprecipes.com

Are you in the mood for a delicious and moist cake that is sure to impress? Look no further than this Banana and Pecan Cake Recipe! This sweet and savory cake is easy to make and looks impressive when served. Not only is it a great dessert to serve for any occasion, but it's also a great way to use up ripe bananas. This recipe uses common ingredients you probably already have in your pantry, so you don't have to worry about running to the store for special ingredients.

Ingredients

For this recipe, you'll need the following ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 large bananas)
  • 1/2 cup chopped pecans
  • 1/2 cup buttermilk

Instructions

This recipe is easy to make and will take about an hour from start to finish. Here's what you need to do:

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, whisk together the sugar, oil, eggs and vanilla extract until combined. Add in the mashed bananas and mix until incorporated.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  5. Stir in the chopped pecans and the buttermilk. Pour the batter into the prepared cake pan.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Serving Suggestions

This Banana and Pecan Cake is delicious and versatile. You can serve it as is, or dress it up with some of these serving suggestions:

  • Top the cake with a dollop of whipped cream and a drizzle of caramel sauce.
  • Serve the cake with a scoop of vanilla ice cream.
  • Spread a layer of cream cheese frosting on the cake.
  • Top the cake with a dusting of cinnamon sugar.

Storing Tips

This cake is best enjoyed the same day it's made, but you can store leftovers in an airtight container at room temperature for up to 3 days. If you'd like to freeze the cake, wrap it tightly in plastic wrap and then place in a resealable freezer bag. It will keep in the freezer for up to 3 months.

Nutrition

This Banana and Pecan Cake contains 442 calories per serving, along with 12.9 grams of fat, 63.2 grams of carbohydrates, and 4.8 grams of protein. It also contains 0.9 grams of fiber, 32.5 grams of sugar, and 147 milligrams of sodium.

Conclusion

This Banana and Pecan Cake is an easy and delicious way to use up ripe bananas. It's a great dessert to serve for any occasion, and it looks impressive when served. Not only does it taste great, but it's also packed with nutrients. Give this recipe a try and you won't be disappointed!


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