Banana Crumb Cake

Tired of the same old banana bread?  This takes it to the next level with a delicious crumb topping on top of a moist flavorful cake.  You just may never make banana bread again.  Tip - there is no need to pay extra for chopped pecans, buy them whole and chop them yourself.  For small batches, I use a knife instead of using a food processor.  Store your nuts in the freezer and they will keep for a long time.

Whats in it?

Pecan-Crumb Topping

1/3 c. packed brown sugar

1/4 c. all purpose flour

1/2 tsp. ground cinnamon

2 Tbsp. cold unsalted butter - cut into small cubes

3/4 c. pecans, chopped

Banana Cake

1 1/3 c. mashed fully ripe bananas (4 medium)

1 Tbsp. fresh lemon juice

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/2 c. (1 stick) butter, softened

3/4 c. packed brown sugar

1/2 c. granulated sugar

2 eggs

How to make it

Preheat the oven to 350 degrees.  Lightly grease a 13" x 9" metal baking pan.  

Prepare the crumb topping - In a medium bowl, combine the brown sugar, flour and cinnamon.  With a fork mix until combine.  Using your fingers, work the butter into the mixture until it resembles coarse crumbs.  Add in the chopped pecans and set aside.  


Prepare the Banana Cake:  In a small bowl, mix bananas, lemon juice and vanilla.  Sift together the flour, baking powder, baking soda, cinnamon and salt.  In a large bowl with your mixer on medium speed, beat together the butter and sugars until light and creamy for about 5 minutes.  Add eggs and beat well.  On a low speed, alternately add flour and banana mixtures, beginning and ending with the flour mixture.  Stir until combined.

Spoon the batter into a prepared pan and spread evenly. 

Sprinkle with the crumb topping.  Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.  Cool the cake in the pan on a wire rack.  Enjoy!