Banana Pecan Cake with Vanilla Glaze

Here’s a Banana Pecan Cake with Vanilla Glaze that’s moist, rich, and lightly spiced — perfect for brunch, dessert, or as a cozy treat with coffee. The bananas keep it super tender, while the pecans add a lovely crunch. And that vanilla glaze? It ties it all together. 🍌🍰🌰

🍌 Banana Pecan Cake with Vanilla Glaze

🕒 Prep Time: 15 minutes

⏱️ Bake Time: 45–50 minutes

🍽️ Serves: 12

📝 Ingredients

For the Cake

1½ cups mashed ripe bananas (about 3 bananas)
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon (optional)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
¾ cup chopped pecans, toasted if desired

For the Vanilla Glaze

1 cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract

👩‍🍳 Instructions

🔹 1. Prep and Preheat

Preheat oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan or bundt pan.

🔹 2. Mix the Batter

In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large mixing bowl, cream butter with granulated and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla and sour cream.
Mix in the mashed bananas until well combined.
Gradually stir in the dry ingredients until just incorporated.
Fold in the pecans.

🔹 3. Bake

Pour batter into the prepared pan and spread evenly.
Bake for 45–50 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

🔹 4. Make the Glaze

In a small bowl, whisk together powdered sugar, vanilla, and milk 1 tbsp at a time until smooth and pourable.

🔹 5. Glaze and Serve

Drizzle glaze over the cooled cake.
Sprinkle extra pecans on top for garnish if desired.
Slice and enjoy!

🔁 Variations

Add mini chocolate chips or shredded coconut to the batter.
Make it a layer cake with cream cheese frosting.
Use walnuts instead of pecans if you prefer.

Want a gluten-free or reduced sugar version of this recipe? I can adapt it for you!