Banana Pecan Brunch Cake

Laurie Lenartowicz

By
@llenartowicz

No over-ripe banana ever gets tossed out in my kitchen! At the price of bananas today, I find a tasty way to use every one. This brunch cake is a variation of my most requested coffee cake. Instead of making the usual banana bread for a breakfast or brunch, try this recipe intead. It is light, full of banana flavor with a buttery crunchy pecan topping.


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Serves:

8

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

1/2 stick
butter, softened
1/2 c
brown sugar, firmly packed
1 large
egg
2 medium
ripe bananas mashed
1 tsp
vanilla extract
1/4 c
sour cream
1-1/4 c
all purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1/2 tsp
ground cinnamon

STREUSEL TOPPING INGREDIENTS

2 Tbsp
cold butter cut up
1/2 c
brown sugar, firmly packed
1/4 c
all purpose flour
1/2 c
chopped pecans

Directions Step-By-Step

1
Preheat oven temperature to 350 degrees. Grease and flour a 10 inch round or 8x8 square baking pan.
2
With electric mixer on low, cream the butter with the sugar until light and fluffy. Beat in egg, vanilla, bananas and sour cream.
3
In another bowl, whisk together the flour, soda, baking powder, salt and cinnamon. Mix the dry ingredients into the moist ingredients with a wooden spoon just until all crumbs are moistened.
4
Spread cake batter into prepared pan. Mix together the streusel topping ingredients until crumbs hold together. Sprinkle topping over the batter.
5
Bake in oven for 35-40 minutes until toothpick tests dry. Cool on cake rack for 10 minutes. Remove from pan amd continue cooling or serve warm. Store at room temperature tightly wrapped.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Hashtags: #moist, #Brunch