I have fond memories of very early morning (inside the house) Easter egg hunts for my three pajama-clad young sons, with a piano version of Rimsky-Korsakov’s Flight of the Bumble Bee playing in the background. The outdoor hunt for neighbors, friends and family happened later in the day.

Today’s Tasty Tuesday moist banana pecan cake, best made the day or night before, will have many of you rejoicing over the bunch of bananas you allowed to over-ripen, or better yet, the stash of black ones in the freezer.

The recipe calls for plain Greek yogurt, but low-fat buttermilk or sour cream will work as well. I was reminded that at our altitude here in Colorado Springs we don’t have to hesitate for a minute to add an extra potassium-rich banana to keep the cake good and moist.


½ cup (1 stick) unsalted butter softened at room temperature
1 cup sugar
2 eggs, beaten
¼ to ½ cup plain Greek yogurt (low-fat or non-fat is fine)
1 teaspoon vanilla
1 cup mashed banana (about 2 large or 3-4 small bananas, frozen work well but they must be super-ripe)
1 ½ cups flour
1 tsp. baking powder
1 tsp. baking soda
2/3 to ¾ cup chopped pecans
¼ cup brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.

With a hand mixer, cream together butter and sugar. Add eggs and vanilla. Then mix in bananas.

In a separate bowl, whisk together flour, baking powder and baking soda. Gradually mix into wet mixture just until everything is incorporated. Don’t over-beat.

Pour into a greased 8-by 8-inch baking pan.

In a small bowl, mix together brown sugar, pecans and cinnamon. Sprinkle evenly over banana mixture.

Bake 40 – 45 minutes in heated oven until tester or toothpick inserted in center comes out clean. Let sit at least 15 minutes before cutting.


Ellen Troyer with Kathryn Eastburn and the Biosyntrx staff