Banana Pecan Brunch Cake
1 photo of Banana Pecan Brunch Cake Recipe
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
- 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
- 2 Tbsp
- cold butter cut up
- 1/2 c
- brown sugar, firmly packed
- 1/4 c
- all purpose flour
- 1/2 c
- chopped pecans
STREUSEL TOPPING INGREDIENTS
How to Make Banana Pecan Brunch Cake
- 1Preheat oven temperature to 350 degrees. Grease and flour a 10 inch round or 8x8 square baking pan.
- 2With electric mixer on low, cream the butter with the sugar until light and fluffy. Beat in egg, vanilla, bananas and sour cream.
- 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.
- 4Spread cake batter into prepared pan. Mix together the streusel topping ingredients until crumbs hold together. Sprinkle topping over the batter.
- 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.
