Banana and Candy Pecan Cake

I had a couple of ripe bananas to use up so I decided to make a recipe for banana cake I found on MyRecipes. I loved that it used no butter or oil and that it was quick and easy to prepare. I decided to throw in some extra candied pecans that I had leftover. It smelled amazing while it baked and looked amazing when it came out of the oven. I let it cool before sprinkling the top with powdered sugar. Needless to say, my kids were thrilled to come home from school to this cake. It was moist, tender, and super flavorful and both of my kids loved it.

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.

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Banana and Candy Pecan Cake

Ingredients:

2 large eggs
1 cup sugar
1 cup sour cream
2 large bananas, mashed
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup of candied pecans, chopped
Powdered sugar

Directions:

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

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21 Responses to “Banana and Candy Pecan Cake”

  1. 1

    Hari Chandana — May 19, 2013 @ 10:20 pm

    Looks delicious !!

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  2. 2

    Anne ~ Uni Homemaker — May 19, 2013 @ 11:01 pm

    This sound wonderful Pam. I’m always looking for new ways to bake with bananas. Pinning!

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — May 20, 2013 @ 12:16 am

    Oh man, I’d do anything for that slice of cake right now!

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  4. 4

    Peachy @ The Peach Kitchen — May 20, 2013 @ 12:45 am

    I would love it too if it has candied pecans surprise! have a lovely start of the week!

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  5. 5

    Georgia @ The Comfort of Cooking — May 20, 2013 @ 7:50 am

    Gorgeous cake, and I love that it’s frosting-free! I bet that just allows all the great flavors to shine even more. Wonderful recipe, Pam!

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  6. 6

    Emily @dishtell.com — May 20, 2013 @ 9:08 am

    I love ANYTHING banana! And the powdered sugar looks so pretty on tip. Will try this soon, I’m sure.
    -Em

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  7. 7

    Angie@Angie's Recipes — May 20, 2013 @ 9:32 am

    mmm..candied pecans…the banana cake must have tasted wonderfully delicious, Pam.

    [Reply]

  8. 8

    Rosie @ Blueberry Kitchen — May 20, 2013 @ 11:26 am

    Your cake looks totally delicious and I love the sound of the banana and pecan combination!

    [Reply]

  9. 9

    Joanne — May 20, 2013 @ 11:46 am

    I love that you added candied pecans into these! What a fun way to add a little more pizzazz to them!

    [Reply]

  10. 10

    Nancy P.@thebittersideofsweet — May 20, 2013 @ 12:23 pm

    I bet the aromas coming from your kitchen were magnificent!

    [Reply]

  11. 11

    Andrea@WellnessNotes — May 20, 2013 @ 12:46 pm

    I love cakes with bananas. This sounds delicious!

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  12. 12

    Honey, What's Cooking — May 20, 2013 @ 1:42 pm

    Jeez.. where do you come up with this stuff? NO BUTTER OR OIL? HELLO!!!! Love this… sour cream makes such a moist cake. I’m so bookmarking this. Once i come back from MIami, all thin, I”m gonna make this to gain some weight back. :-)

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  13. 13

    Daniela — May 20, 2013 @ 3:02 pm

    My husband loves Banana cake and the addition of candy pecan is a brilliant idea!
    This is perfect for our next Sunday brunch, thank you.

    [Reply]

  14. 14

    Carol @ Always Thyme to Cook — May 20, 2013 @ 3:15 pm

    I love the addition of the pecans! What a nice treat for your kids to come home to.

    [Reply]

  15. 15

    Pamela @ Brooklyn Farm Girl — May 20, 2013 @ 4:00 pm

    I’m on such a banana kick right now so this is beyond perfect! Thanks for sharing!

    [Reply]

  16. 16

    The Café Sucre Farine — May 20, 2013 @ 4:26 pm

    No butter? That’s pretty cool, the name alone had my taste buds standing at attention!

    [Reply]

  17. 17

    Jersey Girl Cooks — May 20, 2013 @ 4:28 pm

    So happy to see this recipe! I have a bowl of ripe bananas and some sour cream to use up. Now I know what to make. I think I might use whole wheat flour and let my kids eat this cake for breakfast. Thanks!

    [Reply]

  18. 18

    Words Of Deliciousness — May 20, 2013 @ 8:07 pm

    I love anything with bananas. Your cake looks wonderful.

    [Reply]

  19. 19

    Rhonda — May 20, 2013 @ 8:19 pm

    I can’t imagine coming home to something like this, I bet the house smelled amazing.

    [Reply]

  20. 20

    Chris — May 21, 2013 @ 3:21 pm

    That would make my boys happy too! They like all kinds of banana bread

    [Reply]

  21. 21

    grace — May 22, 2013 @ 11:48 am

    i can eat candied pecans by the carload. i love the height and fluffiness of this cake–nice one, pam!

    [Reply]

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