Quick and Easy Banana Pecan Cake
A delightful treat that combines ripe bananas and crunchy pecans in a simple, satisfying dessert.
Equipment
- Mixing Bowl
- 9-inch round cake pan
- Oven
Ingredients
Ingredients
- 3 medium Ripe Bananas, mashed The more speckled, the better for flavor.
- 1 cup Granulated Sugar Balances the flavors and enhances sweetness.
- ½ cup Unsalted Butter, melted Adds richness and moisture.
- 1½ cups All-Purpose Flour Provides structure to the cake.
- 1 teaspoon Baking Powder Acts as a leavening agent.
- ½ teaspoon Baking Soda Adds extra lift and balances acidity.
- ¼ teaspoon Salt Enhances flavors.
- ½ cup Chopped Pecans Adds crunch and nutty flavor.
- 2 large Eggs Bind ingredients and add moisture.
- ¼ cup Milk Adds moisture to the batter.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
- Mash the ripe bananas in a large mixing bowl until smooth with a few lumps for texture.
- Add the granulated sugar to the mashed bananas and mix well until combined.
- Pour in the melted butter and mix until well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
- Incorporate the eggs one at a time, mixing gently after each addition.
- Pour in the milk and stir until just combined. The batter should be thick but pourable.
- Fold in the chopped pecans evenly throughout the batter.
- Transfer the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve as is, or top with a glaze or whipped cream if desired.
Notes
Store leftovers in an airtight container at room temperature for up to three days. Can be frozen for up to three months.