Chocolate Pecan Banana Cake

Hi friends! How was your thanksgiving? I hope you were able to enjoy a day off of work and some special time with your family and friends. I know I sure did! I might even get out there and do some shopping later today if I'm feeling really brave. What about you?

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Okay, can I just say I am so over all of the Thanksgiving and leftover's recipes floating around the world wide web and TV. We get it. You've created THE recipe for all of that extra turkey and stuffing, but honestly who even wants that stuff the next day? Not I. Throw that ish on some toast with some mayo and call it a day!

So, after your long day of shopping, relaxing or whatever it is that you do get back in that kitchen and make this ridiculous Chocolate Pecan Banana Cake. It will be worth it. Trust. My mom found this recipe on Pinterest and re-created it to make the most amazingly moist and flavorful banana cake! Not that I've had any Chocolate Pecan Banana Cakes before, but seriously, this cake is off the charts! It is soo addicting and delicious. We have literally made two in the past week!! You've been warned!

Give this recipe a whirl with all of those over-ripe bananas (I'm hoping) you've saved in the freezer! Oh, and throw out that ol' banana bread recipe while you're at it...total snoozer. This cake is the new banana bread and it's going to knock your socks off. Promise.

Chocolate Pecan Banana Cake
print the recipe here

for the cake: 
1 1/3 c. sugar
4 T unsalted butter, softened
1 c. reduced fat sour cream
2 eggs
3 very ripe bananas (We freeze over ripe bananas all year and pull them out for recipes like these!)
2 t. vanilla extract
2 c. flour
1/2 t. salt
1 t. baking soda

for the topping:
1 bag (12 oz.) semi-sweet chocolate chips
4 T unsalted butter, softened
1 t. vanilla extract
1/2 c. half & half
2 c. confectioners sugar
1 1/2 c. toasted chopped pecans

1. Start by making the cake! Preheat the oven to 375 degrees. Grease a 13x9 baking dish and set aside.
2. In a large bowl whisk together the sugar and butter until combined and creamed. Add eggs and sour cream.
3. In a separate small bowl place the peeled bananas and mash with a fork until mushy.
4. Mix the bananas into the butter mixture.
5. Add the vanilla extract and combine.
6. Add the flour, salt, and baking soda and mix until just combined. Do not overmix!
7. Place mixture into greased pan and bake for 20-25 minutes or until toothpick is inserted and comes out clean.

8. Let your pet taste test the remains from the bowl :) Sunny approved!

9. Once the cake is removed from the oven immediately pour the bag of chocolate chips onto the warm cake. Allow the warm cake to melt the chocolate chips for a few minutes and then using a spoon spread the melted chocolate evenly over the cake.

10. Now let the cake cool completely.

11. While the cake is cooling, toast the chopped pecans in a baking dish until they are a little darker brown and perfumed. This should take about 10 minutes in the 375 oven. You should smell them when they are done! But, keep an eye on them...they are easy to forget about!
12. Next, lets make the final topping, the icing. In a medium bowl, combine the butter and confectioners sugar together.
13. Add the heavy cream and combine until smooth.
14. Add the vanilla extract.
15. Carefully spread onto the cooled cake over the chocolate layer.
16. Finally, top with toasted pecans.

17. Cut into squares (or extra long rectangles) and serve!

I served the cake with a warm caramel sauce the first night and the second by itself. It is fabulous either way! I hope you enjoy this as much as we have! 

Have a wonderful weekend, friends!