The Ultimate Banana Pecan Cake: Moist, Nutty Perfection

I stumbled upon this banana pecan cake recipe years ago when I had a bunch of overripe bananas sitting on my counter. The combination of sweet bananas and buttery pecans creates a cake that’s incredibly moist with just the right amount of crunch.

My journey with this banana pecan cake began during a particularly rainy weekend when my kids were small. We were stuck indoors, and I was desperately searching for a way to use those spotty bananas that no one would eat. The house filled with the most incredible aroma as this cake baked, and my children came running to the kitchen, asking what that amazing smell was. Since that day, this cake has become our go-to comfort dessert, the one my daughter always requests for her birthday, and the one my husband sneaks slices of late at night when he thinks I’m not looking. There’s something magical about how the pecans get slightly toasted during baking, creating this beautiful contrast with the tender, banana-infused crumb. Let’s get baking!

Why You’ll Love This Banana Pecan Dream Cake

I’ve been baking this banana pecan cake for nearly a decade now, and it never fails to impress even the pickiest eaters in my family. This recipe has been tweaked and perfected through countless Sunday baking sessions and holiday gatherings.

• Uses up those overripe bananas that might otherwise go to waste
• Creates that perfect balance of moist interior and slightly crisp top
• Makes your kitchen smell absolutely heavenly while baking
• Requires simple pantry ingredients you likely already have
• Works beautifully as both a casual snack cake or dressed up dessert
• The pecans add a wonderful textural contrast to the soft banana cake

This cake isn’t just dessert—it’s a warm hug on a plate, especially when served slightly warm with a scoop of vanilla ice cream.

Ingredient Notes

Ripe Bananas: I always wait until my bananas are covered with brown spots before using them in this cake. The riper they are, the sweeter and more flavorful your cake will be—those black bananas make the BEST cake!

Buttermilk: The tanginess of buttermilk balances the sweetness of the bananas and adds incredible moisture to the crumb. In my kitchen, I’ve found that room temperature buttermilk incorporates more smoothly into the batter.

Pecans: I prefer toasting my pecans for about 5 minutes in a dry skillet before adding them to the batter. This simple step enhances their buttery flavor and makes a noticeable difference in the final cake.

Unsalted Butter: Using unsalted butter gives you complete control over the saltiness of your cake. I’ve learned that having it truly softened (but not melted) creates the perfect texture when creamed with sugar.

Vanilla Extract: The vanilla complements the banana flavor beautifully. I always use pure vanilla extract rather than imitation for a more authentic flavor profile.

All-Purpose Flour: The structure of this cake comes from all-purpose flour, which creates the perfect tender crumb that still holds up to the moisture from the bananas.

Baking Powder and Baking Soda: This combination provides the perfect rise. The baking soda reacts with the acidic buttermilk and bananas, while the baking powder ensures a consistent lift throughout baking.

How to Make Banana Pecan Cake

Step 1. I always start by preheating my oven to 350°F (175°C) and preparing my cake pan. After years of making this recipe, I’ve found that lining the pan with parchment paper makes removal absolutely foolproof.

Step 2. In my experience, whisking the dry ingredients separately first ensures they’ll be evenly distributed. I combine the flour, baking powder, baking soda, and salt in a medium bowl, then set it aside.

Step 3. My grandmother always insisted on creaming the butter and sugar until it’s truly light and fluffy, and she was right—this creates the base for a tender crumb. I beat them together for a full 3-4 minutes until the mixture is pale and airy.

Step 4. I’ve found that adding eggs one at a time allows each to fully incorporate, creating a smoother batter. The vanilla gets mixed in at this stage to distribute its flavor evenly throughout.

Step 5. The first time I made this cake, I dumped everything in at once and ended up with flour pockets. Now I alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture for the perfect consistency.

Step 6. My daughter loves helping with this step—folding in the pecans. I’ve learned that using a gentle hand preserves the air bubbles we’ve worked so hard to create, resulting in a lighter cake.

Step 7. After pouring the batter into my prepared pan, I sometimes sprinkle a few extra chopped pecans on top for a prettier presentation. The cake needs about 30-35 minutes in my oven, but I start checking at 28 minutes since every oven is different.

Step 8. My husband always tries to cut into this cake immediately, but I’ve learned the hard way that giving it at least 10 minutes to cool in the pan helps it set up properly. Transferring to a wire rack after that allows air to circulate and prevents sogginess.

How to Store & Reheat

I usually store this banana pecan cake in an airtight container at room temperature, where it stays beautifully moist for up to 3 days. The flavor actually improves overnight as the banana and pecan notes meld together—if it lasts that long in my house!

For longer storage, I recommend wrapping individual slices tightly in plastic wrap, then placing them in a freezer bag. In my experience, they freeze beautifully for up to 3 months, making quick desserts or lunchbox treats super convenient.

When it comes to reheating, I’ve found that 10-15 seconds in the microwave brings a refrigerated slice back to that just-baked texture. For frozen slices, I let them thaw at room temperature for about an hour, or if I’m impatient (which is often!), I microwave them for about 30 seconds. Sometimes I’ll warm a slice in a 300°F oven for 5 minutes for a slightly crisp exterior.

What to Serve with Banana Pecan Cake

Vanilla Bean Ice Cream: There’s something magical about warm banana cake with cold, creamy vanilla ice cream. My family fights over who gets the bite where the ice cream has just started to melt into the cake.

Caramel Sauce: I discovered this pairing at a friend’s dinner party, and now I can’t go back. The buttery caramel complements both the banana and pecans beautifully, creating a dessert that feels truly special.

Fresh Berries: When summer rolls around, I love serving this cake with fresh strawberries or raspberries. The slight tartness cuts through the sweetness of the cake for a perfectly balanced bite.

Whipped Cream: My daughter’s favorite way to enjoy this cake is with a generous dollop of freshly whipped cream. I add just a touch of vanilla to the cream to tie the flavors together.

Coffee or Tea: In my house, this cake is often enjoyed as an afternoon treat with a cup of strong coffee or Earl Grey tea. The warm beverage brings out the subtle spice notes in the cake.

FAQs

Can I make this cake without buttermilk?

You can substitute regular milk mixed with 1½ teaspoons of lemon juice or vinegar, let it sit for 5 minutes before using. I’ve done this many times when I’ve forgotten to buy buttermilk.

How ripe should the bananas be?

The spottier and darker, the better! I sometimes freeze overripe bananas specifically for this recipe, then thaw them when I’m ready to bake.

Can I add chocolate chips to this recipe?

Absolutely! I’ve added ½ cup of semi-sweet chocolate chips many times, and it’s a delicious variation that my kids particularly love.

Will this recipe work as muffins instead of a cake?

Yes, I’ve made these as muffins for quick breakfasts. Fill muffin cups about ¾ full and reduce baking time to 18-22 minutes.

Can I make this cake ahead for a party?

I often bake this a day ahead of serving. The flavor actually improves overnight, and it stays moist for several days stored in an airtight container.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early in the baking process. I never peek before 25 minutes to ensure a proper rise.

Banana Pecan Cake

A moist and flavorful dessert perfect for any gathering, featuring ripe bananas and crunchy pecans.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

• 9-inch round cake pan
• mixing bowls
• whisk
• electric mixer
• wire rack

Ingredients

  

• 1 1/2 cups All-purpose flour Provides structure to the cake.
• 1 teaspoon Baking powder Helps the cake rise.
• 1 teaspoon Baking soda Acts as a leavening agent.
• 1/2 teaspoon Salt Enhances flavor.
• 1/2 cup Unsalted butter Softened, for a rich texture.
• 1 cup Granulated sugar Adds sweetness.
• 2 large Eggs Provides moisture and richness.
• 1 teaspoon Vanilla extract Adds flavor.
• 3 ripe Bananas Mashed, for moisture and flavor.
• 1/2 cup Buttermilk Adds moisture and tang.
• 1 cup Pecans Chopped, for crunch.

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
• Mix in the mashed bananas until well combined. Then, alternate adding the dry ingredients and buttermilk to the banana mixture, starting and ending with the dry ingredients. Stir until just combined.
• Gently fold in the chopped pecans until evenly distributed throughout the batter.
• Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Notes

Enjoy your Banana Pecan Cake, a moist and flavorful dessert perfect for any gathering!

Keyword Banana Cake, Banana Pecan Cake, Pecan Cake