Banana Pecan Brunch Cake

Laurie Lenartowicz


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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20 Min
35 Min


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1/2 stick
butter, softened
1/2 c
brown sugar, firmly packed
1 large
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
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


  • 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.

Printable Recipe Card

About Banana Pecan Brunch Cake

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

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