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!