Banana Pecan Cake
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This is a must-save recipe! It’s hands down the BEST banana cake I’ve ever made, and the best part—it’s made with a mix. Yes, you heard that right! A simple mix is all you need to create this delightful dessert.
I came across this Banana Pecan Cake recipe thanks to Cheryl over at Cookin Dunkin Style. Originally, she planned to follow a Paula Deen recipe but ended up creating her own version with a few clever shortcuts. And honestly, Cheryl, I’m so thankful you did! While I do enjoy banana cakes from scratch, they often turn out quite dense. This cake, on the other hand, has the perfect texture—light, moist, and absolutely delicious.
The recipe calls for pecans, but if you prefer, walnuts would make an excellent substitute. Feeling adventurous? You could even mix some nuts into the batter for an extra crunch. Although the original recipe is for a layered cake, it’s incredibly versatile. You can easily adapt it into a 9×13 cake or even cupcakes. I think cupcakes would be an especially fun choice—each one topped with a perfect pecan half for a lovely touch.
I also have some exciting news to share! I’ve officially signed a cookbook deal. Yes, there will soon be a Real Mom Kitchen cookbook featuring some of the most-loved recipes from the site, along with a selection of brand-new recipes you’ve never seen before. The book is slated for release in Spring 2011, and I’ll be working hard over the next few months to bring it to life. Stay tuned for more updates—I can’t wait to share this exciting journey with you!
Ingredients for Banana Pecan Cake
- FRENCH VANILLA CAKE MIX, PLUS EGGS, OIL, AND WATER ON BOX DIRECTIONS TO MAKE THE CAKE
- VERY RIPE BANANAS
- CINNAMON
- CHOPPED PECANS
- WHOLE PECANS
- CREAM CHEESE
- UNSALTED BUTTER
- POWDERED SUGAR
- VANILLA EXTRACT
Instructions for Banana Pecan Cake
Prepare the cake batter: Follow the instructions on your cake mix package, but take it up a notch by adding the mashed bananas and cinnamon to the batter. These additions will infuse your cake with extra flavor and moistness. Pour the batter evenly between two round cake pans prepared accordingly.
Bake the cakes: Bake in the oven according to the package directions for two round cakes. Once done, allow the cakes to cool completely before assembling and frosting.
Make the frosting: In a large bowl, blend together cream cheese and butter until smooth. Gradually add confectioners’ sugar, beating the mixture until it’s light and fluffy. Stir in the vanilla for that extra hint of flavor.
Assemble the cake: Place one cake layer on a serving plate and generously frost the top. Sprinkle chopped pecans over the frosting for a delightful crunch. Add the second layer of cake on top and continue frosting the entire cake, ensuring a smooth, even coating.
Decorate the cake: Finish by carefully arranging whole pecans around the edge of the frosted cake for a polished look.
Frequently Asked Questions
Any tips for using round cake pans?
Always grease and flour your pans before pouring in the batter. Alternatively, you can use parchment paper to line the bottom of the pan for easy removal. To ensure even baking, rotate the pans halfway through the baking time, and if the cakes have domed tops, use a serrated knife to level them for a neat, layered look!
Can I substitute another nut for pecans?
Absolutely! Walnuts are a great alternative, or you could even use almonds. If you’d like to skip nuts altogether, you can omit them without impacting the overall texture of the cake.
What type of cake mix works best for this recipe?
French vanilla is best, but a yellow or white cake mix will also work as a base. These flavors complement the bananas and cinnamon perfectly.
Can I make this cake in a different pan instead of round cake pans?
Yes! You can bake it in a 9×13-inch pan, loaf pans, or even as cupcakes. Just adjust the baking time accordingly and check for doneness with a toothpick.
Can I make this cake ahead of time?
Definitely! You can bake the cake layers a day in advance and store them covered in the refrigerator. Frost and assemble the cake when you’re ready to serve.
How should I store leftovers?
Store the frosted cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil.
For more recipes like this, try:
- Simple Banana Cake with Sour Cream Frosting
- Basic Banana Muffins
- Banana Layer Cake
- Simple Banana Cupcakes
Banana Pecan Cake
Real Mom Kitchen
Equipment
Ingredients
- 13.25 oz pkg French Vanilla Cake mix plus ingredients on package to make the cake
- 3-4 very ripe bananas mashed (I use 3)
- 1 tsp Cinnamon
Frosting
- 8 oz pkg cream cheese room temp
- ½ cup butter room temp
- 1 lb confectioners sugar
- 1 tsp vanilla
- ½ pecans chopped
- 20 whole pecans approximately
Instructions
- Make your cake as directed on the package, adding the mashed bananas and cinnamon to the cake mixture. Bake as directed for 2 round cakes.
- For the frosting – In a bowl blend the cream cheese, butter, gradually add the confectioners sugar and beat till light and fluffy. Beat in the Vanilla.
- Frost the first layer top and sprinkle on the chopped Pecans, add the second layer and continue frosting the cake until entire cake is covered.
- Carefully place the whole pecan pieces around the edge of the cake.
