New This Month

Banana-Pecan Cake

  • Prep:
  • Total Time:
  • Yield: Makes one 6-inch cake

Source: Martha Stewart Living, December 2003


  • 4 tablespoons unsalted butter, room temperature, plus more for pan
  • 1 cup sifted cake flour, (not self-rising), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch of ground cloves
  • 1 very ripe large banana, mashed (about 1/2 cup)
  • 1/4 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup firmly packed dark-brown sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinammon
  • 1/3 cup chopped toasted pecans
  • Confectioners' sugar, for dusting
  • Sweetened whipped cream, for serving (optional)


  1. Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.

  2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

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