Why You’ll Like It

This cake is a symphony of moistness from the bananas and sour cream, paired perfectly with the delightful crunch of chopped pecans. The creamy, tangy cream cheese frosting takes it over the top, making it absolutely irresistible. Whether you serve it as a birthday cake, a special dessert for an occasion, or simply as a cozy weekend treat, it’s sure to be a hit!

The Recipe

For the Cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed
• ½ cup sour cream
• ¾ cup chopped pecans

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions:

1. Prepare the cake batter: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a medium-sized bowl, whisk together the flour, baking soda, and salt.
2. Mix the wet ingredients: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, making sure to incorporate each one fully before adding the next. Then, stir in the vanilla extract, followed by the mashed bananas and sour cream, mixing until all the ingredients are well combined.
3. Combine the mixtures: Gradually pour the dry flour mixture into the wet ingredients, mixing gently until just combined. Finally, fold in the chopped pecans, ensuring an even distribution throughout the batter.
4. Bake the cake: Pour the batter carefully into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
5. Make the frosting: While the cake is cooling, beat together the softened cream cheese and butter in a bowl until smooth. Gradually incorporate the powdered sugar and vanilla extract, mixing until the frosting is creamy and light in texture.
6. Frost the cake: Once the cake has cooled fully, spread the cream cheese frosting lavishly over the top. If you wish, you can sprinkle extra chopped pecans on top to enhance both the flavor and appearance.

Serving and Storage Tips

• Serving: This cake is best served at room temperature or slightly chilled, complementing it beautifully with a hot cup of coffee or tea.
• Storage: To keep the cake fresh, store it covered in the refrigerator for up to 5 days. Alternatively, you can freeze the unfrosted cake for up to 2 months. Just frost it right before serving to enjoy maximum flavor and texture.

Helpful Notes

• Ensure your bananas are fully ripe with plenty of brown spots for the best flavor and sweetness.
• If you’re not a fan of pecans, you can easily replace them with walnuts or omit the nuts altogether for a nut-free alternative.
• For an extra kick of banana flavor, consider adding a teaspoon of banana extract to the cake batter.

FAQs

1. Can I make this cake ahead of time?
   Yes! This cake can be baked a day before and stored in the fridge. Just frost it right before serving for freshness.
2. Can I use Greek yogurt instead of sour cream?
   Definitely! Greek yogurt is a fantastic substitute for sour cream, maintaining that same moisture and slightly tangy flavor.
3. Can I turn this recipe into cupcakes?
   Absolutely! Simply divide the batter into cupcake liners and bake for about 18-20 minutes. Top each cupcake with the delicious cream cheese frosting.
4. What type of bananas should I choose?
   Opt for bananas that are very ripe, preferably with some brown spots, for the best flavor and sweetness.
5. Can I add spices to the batter?
   Yes! Incorporating cinnamon or nutmeg can add a wonderful warmth and depth of flavor to the cake.