Moist Banana Cake with Pecan Nuts and Chocolate – A Delicious Recipe
Looking for the perfect treat that combines the natural sweetness of ripe bananas, the crunch of pecan nuts, and the richness of chocolate? This Moist Banana Cake recipe with pecan nuts and chocolate chunks is the ultimate dessert or snack. It’s easy to make, packed with flavor, and ideal for using up overripe bananas. Follow this step-by-step guide for a cake that’s fluffy, moist, and sure to impress!
Ingredients
For the Banana Cake:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup buttermilk
- 1/2 cup pecan nuts, roughly chopped
- 1/2 cup dark chocolate chunks or chips
For the Topping:
- 1/4 cup chopped pecan nuts
- 1/4 cup dark chocolate chips (optional)
Step-by-Step Recipe for Banana Cake with Pecans and Chocolate
Step 1: Prepare the Ingredients
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan or an 8-inch round cake pan with parchment paper.
Step 2: Mash the Bananas
In a bowl, mash the bananas with a fork until smooth. Set aside for later.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This will take about 2-3 minutes using an electric mixer.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). This helps to evenly distribute the dry ingredients.
Step 6: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake light and fluffy.
Step 7: Fold in Bananas, Pecans, and Chocolate
Gently fold in the mashed bananas, chopped pecan nuts, and chocolate chunks until evenly distributed throughout the batter.
Step 8: Pour Batter into the Pan
Pour the batter into your prepared pan, spreading it evenly. If desired, sprinkle additional chopped pecans and chocolate chips on top for extra texture and flavor.
Step 9: Bake the Banana Cake
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back when lightly pressed.
Step 10: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Tips for the Perfect Banana Cake
- Ripe Bananas: Use overripe bananas with brown spots for the best flavor and sweetness.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake soft and tender.
- Add-ins: Feel free to add other ingredients like walnuts, shredded coconut, or even a dash of espresso powder to enhance the flavor.
Serving Suggestions
This Banana Cake with Pecan Nuts and Chocolate is perfect served as a snack, dessert, or even for breakfast with a cup of coffee or tea. You can enjoy it plain, or try serving it with:
- Vanilla ice cream: A cool, creamy contrast to the rich flavors of the cake.
- Whipped cream: For a light, airy topping that adds just a touch of sweetness.
Conclusion
This Banana Cake with Pecans and Chocolate is the ultimate treat for banana lovers! The combination of moist, fluffy cake with crunchy pecans and melty chocolate is simply irresistible. It’s the perfect way to use up ripe bananas and create a crowd-pleasing dessert that’s both comforting and indulgent.
FAQs
Can I use walnuts instead of pecans?
Yes! Walnuts are a great substitute if you don’t have pecans on hand. They provide a similar texture and flavor.
Can I make this cake without chocolate?
Absolutely. If you prefer a more traditional banana nut cake, simply omit the chocolate. The cake will still be delicious!
How should I store this banana cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh for up to 5 days.
Can I freeze banana cake?
Yes! Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.