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Banana Pecan Cake

A delightful cake combining sweet bananas and crunchy pecans, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas provides natural sweetness and moisture
  • 2 cups all-purpose flour gives structure to the cake
  • 1 cup granulated sugar adds sweetness and helps with browning
  • 2 pieces eggs bind ingredients and add moisture
  • 1/2 cup vegetable oil keeps the cake moist and tender
  • 1 teaspoon baking soda helps the cake rise
  • 1 cup chopped pecans adds a nutty flavor and crunch
  • 1 teaspoon vanilla extract enhances the overall flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add granulated sugar and vegetable oil; mix well.
  4. Stir in eggs and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour and baking soda.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Gently fold in the chopped pecans without over-mixing.
  8. Pour the batter into a greased 9×5 inch loaf pan.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use very ripe bananas. You can substitute half of the flour with whole wheat flour for a lighter cake. Toasting pecans enhances their flavor.