Banana Pecan Cake is a moist, tender, and warmly spiced dessert that combines the natural sweetness of ripe bananas with the crunch of chopped pecans. With hints of cinnamon and vanilla in every bite, this cake feels comforting and nostalgic—perfect for any time of year. Whether you’re looking for a cozy dessert to enjoy with a cup of coffee or something special to bring to a gathering, this cake delivers both flavor and texture in a big way.

The best part about this cake is its simplicity. Made with pantry staples and overripe bananas you might already have on hand, it comes together quickly with minimal effort. The vegetable oil keeps it incredibly moist, while the eggs add structure and richness. A dash of cinnamon adds warmth, and the pecans provide a nutty contrast to the soft crumb. This is one of those classic cakes that’s just as fitting for a casual weeknight dessert as it is for a festive occasion, especially when topped with cream cheese frosting or simply dusted with powdered sugar.

Why You’ll Love This Recipe

Incredibly Moist – Thanks to the vegetable oil and mashed bananas, this cake stays moist for days.
Perfectly Spiced – Cinnamon adds a cozy warmth that pairs beautifully with bananas and pecans.
One-Bowl Simplicity – All the ingredients come together easily, making cleanup quick and painless.
Great for Using Overripe Bananas – A perfect way to use bananas that are past their prime.
Versatile – Serve plain, with frosting, or even as a breakfast loaf — it’s delicious any time of day.

Ingredients

All-purpose flour
Ground cinnamon
Baking soda
Baking powder
Salt
Eggs
Vegetable oil
Granulated sugar
Pure vanilla extract
Mashed bananas (very ripe)
Chopped pecans

Variations

Add Chocolate Chips: Stir in a handful of chocolate chips for a sweeter, more indulgent treat.
Top with Cream Cheese Frosting: For a more decadent dessert, frost the cake once cooled.
Make it Muffins: Pour the batter into muffin tins for quick banana pecan muffins.
Add Coconut: Mix in shredded coconut for a tropical twist.
Swap Nuts: Use walnuts or almonds instead of pecans for a different flavor and texture.

How to Make the Recipe

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, beat the eggs until light. Add the vegetable oil, sugar, and vanilla extract. Mix until well combined. Stir in the mashed bananas.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.

Step 5: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve plain or top with your favorite frosting.

Tips for Making the Recipe

Use Overripe Bananas: The browner, the better — they’re sweeter and more flavorful.
Don’t Overmix: Mix just until combined to avoid a dense cake.
Toast the Pecans: Toasting the pecans before adding them gives extra depth of flavor.
Cool Completely Before Frosting: If using frosting, make sure the cake is fully cooled to prevent melting.
Store Properly: Keep the cake covered to maintain its moisture and freshness.

How to Serve

This cake is delicious on its own or with a light dusting of powdered sugar. For an extra indulgent dessert, top it with cream cheese frosting or whipped cream. It pairs wonderfully with coffee or tea and makes a great afternoon snack or breakfast treat. You can also serve it warm with a scoop of vanilla ice cream for an irresistible twist.

Make Ahead and Storage

Storing Leftovers

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.

Freezing

Wrap slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

Reheating

If you prefer the cake warm, microwave individual slices for 15–20 seconds.

FAQs

1. Can I make this cake ahead of time?

Yes, it actually tastes better the next day as the flavors develop more.

2. Can I use butter instead of oil?

You can substitute melted butter for oil, but the texture may be slightly denser.

3. What’s the best way to mash bananas?

Use a fork or potato masher to mash very ripe bananas until smooth.

4. Can I add frosting?

Absolutely! Cream cheese frosting is a perfect match for this cake.

5. How do I know when it’s done baking?

A toothpick inserted in the center should come out clean with just a few moist crumbs.

6. Can I make cupcakes with this batter?

Yes, just adjust the baking time to 18–22 minutes for cupcakes.

7. Is this cake sweet?

It has a balanced sweetness that’s not overwhelming, thanks to the natural sugars in bananas.

8. Can I omit the pecans?

Yes, feel free to leave them out or replace them with another add-in like chocolate chips.

9. Can I use whole wheat flour?

You can substitute half the flour with whole wheat flour for a nuttier taste and more fiber.

10. How do I keep the cake moist?

Keep it covered at room temperature and avoid overbaking to maintain moisture.

Conclusion

This Banana Pecan Cake is a beautifully simple, moist, and flavorful dessert that’s sure to become a household favorite. Whether you enjoy it plain, frosted, or paired with a hot beverage, it’s a versatile cake that satisfies every time. With just a handful of ingredients and no fancy techniques, it’s the perfect recipe to keep in your baking rotation for everything from casual mornings to special occasions.