Banana Pecan Cake

DSC_7375 2 copy.jpg

What would you do with a couple overripe bananas?  I always make banana pecan cake with them.  This recipe is from foodnetwork: . It calls for 3 ripe bananas.  It is quite interesting that I always have 2 bananas left, so I adapt it a little bit.

DSC_7367 2 copy.jpg


2 ripe bananas
2/3 cup sugar
2/3 stick butter(6 tablespoon, room temperature)
2 small eggs( or 1 1/2 large eggs, room temperature)
2/3 tablespoon milk
2/3 teaspoon ground cinnamon
1 1/3 cup all purpose flour
2/3 teaspoon baking soda
2/3 teaspoon baking powder
2/3 teaspoon salt
2/3 cup chopped pecans



Preheat the oven to 325F/ 163.  Spray the baking pan or line it with parchment paper.

In a clean large bowl, add butter and sugar.  Beat with a hand mixer until the sugar melts; butter became pale color and volumes increase a little bit.  Add eggs while beating.  Mix until well combined before adding the next one.

In another bowl, add peeled bananas.  Smash with a fork.  Add milk and ground cinnamon. Mix well.

Shift flour, baking powder, baking soda and salt.

Add banana puree to egg and butter mixture, mix well.  Add flour.  With a spatula or wood spoon, whisk just until the flour is cooperated.  Don’t over whisk.  Fold in chopped pecans.

Pour the batter into greased baking pan.  Bake for 45 to 60 minutes or until a wooden skewer can pierce into the center and comes out clean.

A cup of freshly brewed coffee is perfect with the cake!