Banana Cherry Pecan Cake

Far too often I buy fresh fruit with every intention of eating it as a snack or on my cereal, but then I see that same fruit in the bowl a week later – soft, brown and sad.

In most cases this means a silent curse and a trip to the trash for the mealy apple or pear, but not so for the banana.  For the banana, there is a chance at redemption in the form of baked goods, which do better with overripe bananas.

This weekend I had a few (okay, five) overripe bananas on my counter, so I made it up to them by throwing three into the batter for this cake, which also has dried cherries and toasted pecans.  As you should know by now, I like my cakes dense, studded with nuts and dried fruit, and sans frosting.

This cake is dense and moist and not too sweet.  It would be fine with a cream cheese glaze or generous dusting of powdered sugar, but I left it as-is.  If it looks more like a slice of muffin, I won’t feel so bad when I eat it for breakfast all week.

I also know bananas and cherries aren’t very Christmassy, hence, the snowflake napkin.

See what I did there?  Instant holiday cheer.

Banana Cherry Pecan Cake
Adapted from Bundt Classics by Dorothy Dalquist (2003)

Ingredients
1 3/4 cups sugar
2/3 cup (1 1/2 sticks) butter, softened
3 ripe bananas, mashed
2 eggs
1 tsp. vanilla
3 cups all-purpose flour
2 1/2 tsps. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/3 cups buttermilk
1 cup dried cherries (or cranberries)
1 cup chopped pecans, toasted

Directions

  • Preheat the oven to 325 degrees.  Grease and flour a 10-12 cup Bundt or tube pan, or generously spray with baking cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy.  Add the bananas, eggs, and vanilla and mix until combined.
  • Alternately add the flour mixture and buttermilk to batter until combined.  Fold in the dried cherries and pecans.
  • Spoon the batter into the prepared pan, then bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.  Cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.

Print Version

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Categories: Cakes & Icings

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4 Comments on “Banana Cherry Pecan Cake”

  1. December 6, 2011 at 12:54 pm #

    Oooh, I never think to make anything with bananas and cherries. This looks fantastic!

  2. December 8, 2011 at 4:49 pm #

    Update: It took my co-workers and I 3 days to eat this entire cake, but I really think it tasted better as the days went on…yum!

  3. December 11, 2011 at 7:44 pm #

    I, like you, am always leaving sad fruit on the table. Except this summer I had a really bad habit not of saying “I will bake this banana!” but “Someday I will bake this banana!”

    Intentions were good but eventually they started piling up. I had about a dozen in my freezer when the power went out in October. I woke up smelling bananas. I had a really awkward 20 minutes with my freezer and my trashcan. And that was that.

    But this cake looks delicious! I need a bundt pan!

  4. December 18, 2011 at 9:47 pm #

    Sounds delicious Aimee!

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