Ingredients:
- 8 tbsps (1 stick) unsalted butter, melted and cooled, plus 1 tablespoon at room temperature for the pan
- 2 tbsps granulated sugar
- 2 bananas
- ¾ cup chopped pecans
- 3 tbsps dark brown sugar
- 1 tsp ground cinnamon
- 1 ½ cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp freshly grated nutmeg
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- ¼ cup sour cream
- 1 tsp pure vanilla extract
Directions:
- Preheat the oven to 350 F. Butter a 9-inch round cake pan with the 1 tablespoon room temperature butter and dust with the granulated sugar and tip out any excess.
- Place the bananas on a small rimmed baking sheet and roast for 15 minutes. Remove and set aside to cool.
- In a small bowl, combine the pecans, brown sugar and cinnamon. Set aside.
- Sift the flour, baking soda, baking powder, and nutmeg through a fine-mesh strainer into a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula, then add the roasted bananas, sour cream and vanilla. Beat until incorporated.
- With the mixer running on low speed, spoon in the flour mixture and mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle evenly with the pecan topping. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
- Let cool for 10 minutes before slicing and serving.