Moist Southern Banana Nut Cake
A tender, golden banana nut cake baked in a 9×13-inch pan, packed with toasted pecans and finished with a warm brown butter pecan glaze. The ultimate Southern comfort dessert — perfect for family gatherings, potlucks, and weekend baking.
Equipment
- 9×13 inch baking pan
- Stand mixer or hand mixer
- Medium light-colored saucepan
- Large mixing bowl
- Wire cooling rack
- Offset spatula
- Rimmed baking sheet (for pecans)
Ingredients
WET INGREDIENTS
- 3 large eggs room temperature
- ½ cup 115g unsalted butter, softened to room temperature
- ¼ cup 60ml canola or vegetable oil
- 1½ cups 300g granulated sugar
- ½ cup 100g packed light brown sugar
- 1½ cups 340g mashed very ripe bananas (about 3–4 bananas)
- 1 cup 240ml real buttermilk, room temperature
- 1 tsp pure vanilla extract
DRY INGREDIENTS
- 2½ cups 315g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
MIX-INS
- 1 cup 120g pecans or walnuts, toasted and roughly chopped
BROWN BUTTER PECAN GLAZE
- ½ cup 115g unsalted butter
- 1 cup 200g packed light brown sugar
- ⅓ cup 80ml whole milk or heavy cream
- 1 tsp pure vanilla extract
- 1½ cups 180g powdered sugar, sifted
- ½ cup 60g toasted pecans, finely chopped
Instructions
- Toast the pecans. Preheat oven to 350°F (175°C). Spread all pecans on a rimmed baking sheet. Toast for 6–8 minutes until fragrant and golden. Cool completely. Roughly chop 1 cup for the batter and finely chop ½ cup for the topping.
- Prep the pan. Butter and flour a 9×13-inch baking pan or line with parchment paper, leaving overhangs on both long sides.
- Mix the dry ingredients. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugars. In a stand mixer with paddle attachment, beat softened butter, oil, granulated sugar, and brown sugar on medium speed for 3 minutes until pale and fluffy.
- Add eggs and bananas. Add eggs one at a time, beating well after each. Mix in vanilla extract, then mashed bananas. Batter may look slightly curdled — that's normal.
- Alternate flour and buttermilk. With mixer on low, add flour in 3 additions alternating with buttermilk in 2 additions, starting and ending with flour. Mix until just combined. Fold in 1 cup toasted pecans by hand with a spatula.
- Bake. Pour into prepared pan and smooth the top. Bake at 350°F (175°C) for 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack for 15 minutes.
- Brown the butter. In a light-colored saucepan over medium heat, melt ½ cup butter. Cook, swirling occasionally, until golden-brown specks appear on the bottom and the butter smells nutty, about 4–5 minutes. Remove from heat immediately.
- Make the glaze. Add brown sugar and milk or cream to the browned butter. Return to medium heat, bring to a gentle simmer, and whisk constantly for 1 minute. Remove from heat, stir in vanilla, then whisk in sifted powdered sugar until completely smooth and glossy.
- Glaze and finish. Pour warm glaze immediately over the warm cake. Spread quickly to the edges. Scatter finely chopped toasted pecans over the top before the glaze sets. Rest for 30 minutes before slicing into squares.
Notes
Note 1 — Storage:
Cover tightly and store at room temperature up to 4 days, in the refrigerator
up to 6 days, or freeze individual slices (wrapped in plastic wrap, then in a
freezer bag) up to 3 months. Thaw at room temperature for 1–2 hours. Note 2 — Buttermilk substitute:
No buttermilk? Stir 1 tablespoon of white vinegar or lemon juice into 1 cup
of whole milk. Let sit 5 minutes before using. Note 3 — Nut substitution:
Walnuts work in place of pecans at a 1:1 ratio. Toast them the same way. They
bring a slightly more bitter, earthy flavor that pairs beautifully with ripe
bananas.
Cover tightly and store at room temperature up to 4 days, in the refrigerator
up to 6 days, or freeze individual slices (wrapped in plastic wrap, then in a
freezer bag) up to 3 months. Thaw at room temperature for 1–2 hours. Note 2 — Buttermilk substitute:
No buttermilk? Stir 1 tablespoon of white vinegar or lemon juice into 1 cup
of whole milk. Let sit 5 minutes before using. Note 3 — Nut substitution:
Walnuts work in place of pecans at a 1:1 ratio. Toast them the same way. They
bring a slightly more bitter, earthy flavor that pairs beautifully with ripe
bananas.