Banana Pecan Brunch Cake
1 photo of Banana Pecan Brunch Cake
By
Laurie Lenartowicz
@llenartowicz
11
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.
Ingredients
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1/2 stickbutter, softened
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1/2 cbrown sugar, firmly packed
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1 largeegg
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2 mediumripe bananas mashed
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1 tspvanilla extract
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1/4 csour cream
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1-1/4 call purpose flour
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1 tspbaking powder
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1 tspbaking soda
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1/2 tspsalt
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1/2 tspground cinnamon
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STREUSEL TOPPING INGREDIENTS
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2 Tbspcold butter cut up
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1/2 cbrown sugar, firmly packed
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1/4 call purpose flour
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1/2 cchopped pecans
How to Make Banana Pecan Brunch Cake
- Preheat oven temperature to 350 degrees. Grease and flour a 10 inch round or 8x8 square baking pan.
- With electric mixer on low, cream the butter with the sugar until light and fluffy. Beat in egg, vanilla, bananas and sour cream.
- 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.
- Spread cake batter into prepared pan. Mix together the streusel topping ingredients until crumbs hold together. Sprinkle topping over the batter.
- 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.
