Pecan Layer Cake with Banana Icing

This Pecan Layer Cake with Banana Icing combines a deliciously nutty cake with a sweet and simple banana icing. A beautiful and irresistible dessert!

Pecan Layer Cake with Banana Icing topped with chopped pecans

I have a green metal box full of my grandmother’s handwritten recipes. She loved baking, too, so it’s packed with lots of great baking recipes. When I find myself needing 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. Pairing that delicate icing with a nutty cake seemed like an idea I just needed to put into action.

Pecan Layer Cake with Banana Icing on a milk glass cake stand

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?

For a simple garnish, a sprinkling of chopped, toasted pecans is just the thing. You get a little extra crunch with an easy topping that brings in even more pecan flavor. I don’t usually go overboard with cake decorating, so this type of treatment is right up my alley.

sliced Pecan Layer Cake with Banana Icing

This Pecan Layer Cake with Banana Icing is a lovely and delicious choice for a special occasion or no occasion at all. I really love the flavors and the combination of textures. It’s a little off the beaten path of traditional cake flavors, so it’s a great way to shake up your cake game a bit.

Find more cake recipes in the Recipe Index.

More Banana Dessert Recipes

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 (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup (227g) sour cream
  • 1/2 cup (60g) chopped pecans

For the icing:

  • 1 large banana
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon lemon juice
  • 16 ounces (454g) 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.