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Moist Banana Pecan Cake – Soft, Nutty & Pure Comfort!

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A deliciously moist banana pecan cake packed with flavor and texture, perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 3 ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup chopped pecans

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg and vanilla.
  4. Mix in mashed bananas and sour cream until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chopped pecans.
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/moist-banana-pecan-cake/

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