Real Recipes From Real Home Cooks ®

banana pecan brunch cake

a recipe by
Laurie Lenartowicz
Livingston, TN

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.

serves 8
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For banana pecan brunch cake

  • 1/2 stick
    butter, softened
  • 1/2 c
    brown sugar, firmly packed
  • 1 lg
  • 2 md
    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
  • 1/2 tsp
    ground cinnamon
  • 2 Tbsp
    cold butter cut up
  • 1/2 c
    brown sugar, firmly packed
  • 1/4 c
    all purpose flour
  • 1/2 c
    chopped pecans

How To Make banana pecan brunch cake

  • 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.

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