Pecan Layer Cake with Banana Icing

Pecan Layer Cake with Banana Icing | Bake or Break

I have a green metal box full of my grandmother’s hand-written recipes. When I need some baking inspiration, I love to look through it and see what jumps out at me.

Recently, I came across one of her recipes for a banana icing. No cake, just the icing. As I started thinking of what kind of cake would go well with the icing, my mind kept returning to the idea of a pecan cake.

Pecan Layer Cake with Banana Icing combines a deliciously nutty cake with a sweet banana icing. Absolutely delicious! - Bake or Break

Never one to shy away from pecans, I dove in and made a new favorite cake packed with pecans and a hint of cinnamon. It proved to be a perfect complement to a simple, sweet banana icing. And, of course, I couldn’t resist serving it on one of my grandmother’s cake stands. Beautiful, isn’t it?

Pecan Layer Cake with Banana Icing is a wonderfully nutty cake with a simple banana icing. This one is always a hit! - Bake or Break

Pecan Layer Cake with Banana Icing

Yield: 12 to 14 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Pecan Layer Cake with Banana Icing is a wonderfully nutty cake with a simple banana icing.

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup chopped pecans

For the icing:

  • 1 large banana
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon lemon juice
  • 16 ounces confectioners’ sugar, sifted
  • 2-4 tablespoons coarsely chopped pecans, toasted (optional)

Directions:

To make the cake:

  1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
  2. Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  3. Beat the butter, granulated sugar, and brown sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
  4. Gradually add the flour mixture and mix until combined. Stir in the sour cream. Stir in the pecans.
  5. Bake 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on wire rack.

To make the icing:

  1. In a large bowl, mash the banana. Stir in the butter and lemon juice. Add the sugar in 3-4 additions and mix until smooth and spreadable.
  2. Place one cake layer on a cake plate. Cover the top with half of the icing. Top with the remaining cake layer. Cover the top with remaining icing. Garnish, if desired, with pecans.
  3. Refrigerate cake until frosting has set (1-2 hours) before serving.