banana pecan brunch cake
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.
prep time
20 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1/2 stick butter, softened
- 1/2 cup brown sugar, firmly packed
- 1 large egg
- 2 medium ripe bananas mashed
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1-1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- STREUSEL TOPPING INGREDIENTS
- 2 tablespoons cold butter cut up
- 1/2 cup brown sugar, firmly packed
- 1/4 cup all purpose flour
- 1/2 cup chopped pecans
How To Make banana pecan brunch cake
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Step 1Preheat oven temperature to 350 degrees. Grease and flour a 10 inch round or 8x8 square baking pan.
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Step 2With electric mixer on low, cream the butter with the sugar until light and fluffy. Beat in egg, vanilla, bananas and sour cream.
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Step 3In 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.
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Step 4Spread cake batter into prepared pan. Mix together the streusel topping ingredients until crumbs hold together. Sprinkle topping over the batter.
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Step 5Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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