Super Moist Banana Pecan Cake Recipes

THE BEST BANANA CAKE I'VE EVER HAD

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
• Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

THE BEST BANANA CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 9 x 13 pan.
• Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
• Mix together mashed banana with 1 tablespoon lemon juice, set aside.
• Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
• Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
• Put into the oven and reduce heat to 300°F. Bake 60 - 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
• Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

SUPER MOIST BANANA PECAN CAKE

Steps:

• Preheat oven to 325 and grease 2 round cake pans or one large cake pan.
• Mash bananas and mix all ingredients except pecansin a large bowl.
• Use a hand mixer and beat ingredients for about 3 minutes.
• Pour batter into baking pans (split evenly) or into large baking pan.
• Bake for 40-50 minutes or until tester comes out somewhat dry.
• I recommend frosting this with a nice cream cheese frosting.

BUTTER PECAN BANANA CAKE

Steps:

• Preheat oven to 350. Grease and flour 10-inch Bundt or tube pan.
• For cake, combine cake mix, eggs, bananas,oil, sugar, milk and vanilla extract in large mixing bowl.
• Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup chopped pecans.
• Pour into prepared pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• For frosting, place 1 cup coarsely chopped pecans and butter in skillet.
• Cook on medium heat, stirring until pecans are toasted.
• Combine nut mixture and frosting in small bowl.
• Cool until spreading consistency.
• Frost cake.

BANANA BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, and salt; set aside.
• Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
• Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
• Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

LYNNIE'S SUPER MOIST BANANA CAKE

Steps:

• Preheat oven to 180 degrees.
• Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
• When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
• Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
• Top with your favourite Cream Cheese Icing when cooled.

BANANA & PECAN LOAF

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
• Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans

MOST MOIST BANANA CAKE

Steps:

• Preheat oven to 350.
• Beat eggs and sugar.
• Add oil and mix.
• Combine baking soda and hot water in small bowl.
• Add to eggs.
• Add remaining ingredients and mix.
• Bake at 350 for 1 hour.

PECAN BANANA BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

MOIST BANANA CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 9x13 inch pan.
• In a small bowl, mix mashed bananas with lemon juice, set aside.
• In a medium bowl, mix flour, baking soda and salt.
• Set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
• For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
• Spread on cooled cake.
• You can add walnuts or pecans to the cake or sprinkle them on top of the frosting.