Banana Biscoff & Pecan Cake
Craving a heavenly combination of flavors? Look no further than this irresistible Banana, Biscoff, and Pecan Cake. This moist and flavorful cake is a true delight for any dessert lover.
The perfect harmony of ripe bananas, crunchy pecans, and the beloved taste of Biscoff cookies creates a symphony of textures and tastes in every bite. The rich Biscoff buttercream frosting adds a luxurious touch, taking this cake to the next level.
Whether you’re hosting a special occasion or simply treating yourself to a homemade dessert, this cake is sure to impress. It’s also a fantastic way to use up those overripe bananas sitting on your kitchen counter.
So, why wait? Gather your ingredients and get ready to bake a masterpiece!
Questions I often get asked about this recipe:
Can I use frozen bananas?
While fresh bananas are preferred for their optimal flavor and texture, you can use frozen bananas. Be sure to thaw them completely and drain off any excess liquid before using.
Can I substitute a different type of nut for pecans?
Yes, you can substitute pecans with walnuts, almonds, or even hazelnuts. However, the flavor profile of the cake will change slightly.
What kind of Biscoff spread should I use?
Original Biscoff spread is recommended for this recipe. However, you can experiment with other flavors if desired.
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance and freeze it. Frost it when ready to serve.
What you need to make Banana Biscoff & Pecan Cake:
For the cake:
3 ripe bananas, mashed
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Biscoff cookie crumbs
For the Biscoff buttercream:
1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 cup Biscoff spread
1/4 teaspoon salt
1-2 tablespoons milk
Chopped pecans, for garnish
How to make it:
Make the cake:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans and Biscoff cookie crumbs.
Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
Make the Biscoff buttercream:
In a large bowl, cream together the softened butter and Biscoff spread until light and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the salt and milk and beat until smooth and creamy. Adjust the consistency with additional milk if needed.
Assemble the cake:
Once the cake is completely cooled, level the top if necessary.
Place one cake layer on a serving plate and spread with a layer of Biscoff buttercream. Top with the second layer and frost the top and sides of the cake.
Decorate with chopped pecans.
Tips:
For a richer flavor, use brown butter in the cake batter.
You can also add a layer of Biscoff caramel sauce between the cake layers for extra indulgence.
Store the cake in an airtight container at room temperature for up to 3 days.
Latest Reviews:
This cake is pure indulgence! The banana and Biscoff flavors blend perfectly, and the pecans add a wonderful crunch. The buttercream frosting is rich and creamy. Definitely a crowd-pleaser! Leo T.
I’ve made this cake twice now and it’s a hit every time. The cake is moist and flavorful, and the Biscoff buttercream is to die for. It’s a bit rich, but that’s what makes it so delicious! Shonya S.
This recipe is a keeper! The combination of bananas, Biscoff, and pecans is genius. The cake was easy to make and turned out beautifully. I’ve already recommended it to friends. Peter F.
Printable Recipe:
Banana Biscoff & Pecan Cake
Banana Biscoff & Pecan Cake
Ingredients
- For the cake:
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup Biscoff cookie crumbs
- For the Biscoff buttercream:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/4 cup Biscoff spread
- 1/4 teaspoon salt
- 1-2 tablespoons milk
- Chopped pecans, for garnish
Instructions
Make the cake:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans and Biscoff cookie crumbs.
Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
Make the Biscoff buttercream:
In a large bowl, cream together the softened butter and Biscoff spread until light and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the salt and milk and beat until smooth and creamy. Adjust the consistency with additional milk if needed.
Assemble the cake:
Once the cake is completely cooled, level the top if necessary.
Place one cake layer on a serving plate and spread with a layer of Biscoff buttercream. Top with the second layer and frost the top and sides of the cake.
Decorate with chopped pecans.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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