Praline Pecan Banana Cake is a delicious treat any time of year. The topping turns into candied pecans on top of a dense banana cake. This really is the best banana cake recipe out there. The top oozes with melted brown sugar, pecans, and bananas to create a moist and unbeatable cake.
Upside down cakes are fun, like this pineapple upside down cake. I haven’t made too many, but this is an easy one to make.
There are quite a few steps, so it’s not a fast cake to mix up and bake, but it’s well worth the time it takes to make it.
If you’re trying to figure out what to do with some ripe bananas, this recipe will work great for getting rid of them.The best part of the cake is the top. Brown sugar, butter, and pecans–hello. My dad loves pecans and it would be a crime not to have a pecan pie on a holiday.
So, if you have a pecan lover in your family, I think you’d be safe to serve this.
What do I need to make this moist banana cake?
- Mixing bowls
- Hand mixer
- 9″ x 13″ casserole dish
- Non-stick spray
- Brown sugar
- Cake flour
Recipe and printable directions at the bottom of the post.
How to Make Praline Pecan Banana Cake
Start off by creaming the butter and the brown sugar in a small bowl.
Once the sugar and butter are creamed, press the ingredients into the bottom of a 9″ x 13″ casserole dish. (I was using a 9″ x 9″ when I took the pictures – you can see a larger pan in the video below).
TIP 1: I should have used a 9″ x 13″ cake pan, but I didn’t. Be sure to use a deep pan or the juices will find their way to the top and run over the edge, and then when you open your oven lots of smoke will come out. Oh, trust me on this.
TIP 2: Place the cake pan on a cookie sheet when you bake it with some tin foil, in case some juices do run over. You won’t have as much to clean up.
Sprinkle the pecans on top of the brown sugar mixture.
Just think, this is going to be your gooey, perfect topping pretty soon. It’s like your cake frosting right on top.
Slice the bananas and layer them over the brown sugar and pecan mixture. Set the dish to the side while you make the rest of the cake.
In yet another bowl (yep, you will need more. Save the biggest bowl for last), mix the shortening and the sugar together.
Add the eggs and mix them in well and set the bowl to the side.
In a separate bowl, mash the bananas. I used a potato masher and it worked pretty well, but a fork will work fine.
Add the buttermilk and vanilla extract to the bananas and mix them well.
In a large bowl, add the cake flour. Alternate adding the banana mixture and the sugar mixture into the cake flour and mix until well blended.
The batter will be lumpy so don’t over mix.
How do you make cake flour from all-purpose flour?
- If you don’t have cake flour, don’t fear. Measure out the all-purpose flour you’re going to need for your recipe. For every cup of all-purpose flour, remove 2 tablespoons and replace them with the same amount of cornstarch. Sift the flour and cornstarch together several times, and you’re set.
Once the banana cake ingredients are mixed well, pour the batter over the brown sugar, bananas, and pecans. Bake it for one hour or until your knife or cake tester comes out clean.
Once it cooks, let it cool for about an hour and then invert it onto a platter. I inverted the cake and got pretty excited at the look. It’s such a pretty upside down cake.
This praline pecan banana cake is the gooiest, richest, and most wonderfully moist banana cake recipe. I brought a piece out to my hubby, who was working in the garage, to take a bite. He took the entire plate!
It’s a super moist cake. And if you love bananas and pecans, you’ll love this!
Check out the praline pecan banana cake recipe card below, grab those ingredients, and start baking! I love pecan recipes and I think you’ll love this one, too.
Then, share your comments below and click here to share a picture of your cake on the Pinterest Pin! If you made any changes or added something different, be sure to share with us.
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- 1 cup light brown sugar
- 3/4 stick butter (softened)
- 3/4 cup chopped pecans
- 2 bananas
- 1-1/2 cups cake flour
- 1 cup ripe bananas (mashed)
- 1/2 cup buttermilk
- 1-1/2 tsp. vanilla
- 1-1/4 cups sugar
- 1/3 cup shortening
- 2 eggs
Preheat oven to 350-degrees
- Cream the brown sugar and butter. Press in to the bottom of a greased 9" x 13" casserole dish (a deep one).
- Cover with pecans.
- Cover with sliced bananas.
- In a medium-sized bowl, mix sugar and shortening. Add the eggs and mix in. Set aside.
- In another bowl, mash the bananas and add the buttermilk and vanilla extract. Mix well.
- Finally, in a large bowl, add the cake flour. Alternate adding the banana mixture and the sugar mixture, mixing each time until well blended. The batter will be lumpy, so don't over mix.
- Pour the batter over the sliced banana and brown sugar mixture.
- Place dish on top of a cookie sheet with sides, and covered with tin foil, and place in the oven. The liquid in the cake will rise to the top and if it flows over you won't have as big of a mess to clean up.
- Bake for 1 hour, or until knife or cake tester comes out clean.
- Let cool for about one hour.
- Invert onto a platter. Cut and serve.
The sugar mixture will find its way up the side of the cake and spill over the side. I use a cookie sheet underneath covered in tin foil to avoid a big mess.
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Serving Size:1 piece
Amount Per Serving: Calories: 233 Total Fat: 10.4g Saturated Fat: 4.4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 32mg Sodium: 49mg Carbohydrates: 34.7g Fiber: 1.1g Sugar: 25.4g Protein: 2.3g
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