The Moist Banana Cake
Make this decadent, moist banana cake to make your next special occasion even more special. Even though it is not a layered cake the ingredients, procedure and presentation makes it really a fancy cake and the best banana cake ever!
Ingredients
For Brown Sugar Glazed Pecans:
- 2 tablespoons dark brown sugar
- 2 tablespoons unsalted butter
- ½ cup pecan halves
For Cake:
- 1 and ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅔ cup granulated sugar
- ½ cup avocado oil any oil of your choice
- 1 and ½ cups banana mashed
- ¾ cup yogurt
- 1 teaspoon vanilla extract
- ½ cup pecans chopped
For Frosting:
- ½ cup unsalted butter
- 1 cup dark brown sugar
- ⅓ cup heavy cream
- ¼ teaspoon salt
- 1 and ½ teaspoons maple extract
- 2-3 cups confectioner's sugar
Instructions
How to make brown sugar glazed pecans?:
- Preheat oven to 250C.
- Melt together the butter and brown sugar in a small pan.
- Add the pecan halves to the melted butter and mix thoroughly to coat well enough. Stir it for a couple of times, for about 5 minutes in total.
- Now transfer the pecans to a baking sheet. Spread it evenly. Toast it in the oven for 15-20 minutes. Remove from oven and let cool completely.
Procedure for the cake:
- Preheat oven to 350F/180C. Lightly grease a 9x13 inch pan with non-stick cooking spray. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk together to combine. Set aside.
- In a large bowl, mix together the sugar, oil, bananas, yogurt and vanilla. Stir well.
- Stir in the dry flour mix into the wet mix. Mixture will look slightly lumpy. You can add a tablespoon or two of water if it is very thick.
- Add the chopped pecans, and stir to combine. Pour batter into the prepared 9x13" pan, and bake at 350 degrees for 32-35 minutes or until toothpick inserted in the center comes out clean. Remove cake from the oven and let cool completely.
Procedure for Maple Frosting:
- Melt the butter in a saucepan. Make sure that you do not burn it.
- Add the brown sugar, salt and cream. Bring to a low boil. Let it simmer for another 3 minutes.
- Remove from heat and let cool for 15 minutes. Once cooled, stir in maple extract.
- Transfer mixture to a mixing bowl. Gradually beat in the powdered sugar one cup at a time using a hand held beater or in a stand mixer. Add extra cream if necessary to make the frosting a creamy consistency.
- Evenly spread the frosting over the cooled cake. Top with the cooled brown sugar glazed pecans.
Notes
- To remove the cake slices easily out of the oven you can line the pan with parchment paper.
- I used coconut palm sugar instead of brown sugar in the frosting recipe and that's why the dark brown shade.
- cup of sugar was used in the original banana cake recipe which I decreased to ⅔rds of a cup. I usually do that in most of the recipes I try. I cut back on the quantity of sugar a little bit.
Nutrition
Calories: 315kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 143mg | Potassium: 104mg | Fiber: 1g | Sugar: 32g | Vitamin A: 246IU | Vitamin C: 1mg | Vitamin D: 0.2µg | Calcium: 41mg | Iron: 1mg
