Banana Pecan Cake with Cocoa Hazelnut Buttercream Icing

Banana Pecan Cake with Cocoa Hazelnut Buttercream Icing

Someone give me an award of the longest titled blog post EVEEERRR! No, but seriously this is a long title…sorry. This is the very first that I have used banana puree in a cake mix. I can’t begin to tell you all how much fun I had making this cake. My sons enjoyed eating it as much as I had making it. I hope you all have fun making this too!


What you need for Banana-Pecan Cake

(recipe augmented from “Birthday Cakes” by Parragon, Inc.)

2 Cups of flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

4 bananas

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1/4 cup of chopped pecans

1/2 cup of buttermilk

What you need for Cocoa-Hazelnut Buttercream Icing

1 pound unsalted softened butter

3 cups of powdered sugar

1/3 cup unsweetened cocoa powder

1 tbsp of Torani hazelnut syrup

1 tsp of vanilla extract

3 tbsp of heavy whipping cream


What to do

Cake Batter

Preheat oven to 350*F spray two 8-9 inch round cake pans with cooking spray

Dry Ingredients: Sift Flour, baking soda, baking powder, and salt into a bowl.

Puree bananas in a food processor or a blender until rich and creamy

Use a electric mixer to beat eggs, and sugar until fluffy and light. Add oil, then vanilla extract until well mixed. Add mashed bananas, mix until well incorporated.

Add 1/4 cup dry ingredients to mixer, alternate with buttermilk. Continue alternating both, finish with the dry ingredients. Mix until just blended (do not over mix), then pour into the prepared pan.

Place the pans on the center rack of the oven and bake for 30 minutes or until the cake spring back to the touch. Remove and let cool.

Let cool completely before shaving off tops.

Buttercream Icing

Sift Cocoa and sugar together place in bowl

Place butter, cocoa, and sugar into mixer until fluffy and light

Add Torani hazelnut syrup, heavy whipping cream & vanilla extract

Mix until fluffy and light again

Use icing to frost cake entire cake (make very generous spread of icing in between each layer of cake)

Cut, serve and enjoy!

Challenge: Even though this was my first time with this recipe, I would love to try it with another icing option. What are some other flavors of icings can I try to go with this banana cake recipe? Suggestions Please!


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8 Comments to "Banana Pecan Cake with Cocoa Hazelnut Buttercream Icing"

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  2. […] thought I had the most fun making the Banana Pecan Cake with Cocoa Hazelnut Buttercream Icing, until this trifle topped that. I think it had alot to do with the “WOW” factor that it […]

  3. Joy says:

    The cake looks wonderful.

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  5. OH YUM!! I always have leftover bananas hanging around. I love how versatile they can be. This recipe looks amazing. Thanks for sharing

  6. Cakewhiz says:

    My god! The name alone has me wanting a slice or two…hehe. I love my banana cakes usually with a dusting of sugar but whipping cream tastes really good too since it’s not as sweet as buttercream

    • admin says:

      I may have to try the whipping cream on another go round, thanks Cake Whiz. By the way, I love your cakes. They are gorgeous!

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