Banana Pecan Brunch Cake

Name: Banana Pecan Brunch Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: American
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; STREUSEL TOPPING INGREDIENTS; 2 Tbsp cold butter cut up; 1/2 c brown sugar, firmly packed; 1/4 c all purpose flour; 1/2 c chopped pecans

By Laurie Lenartowicz
@llenartowicz

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

7 Comments

Serves:

Prep:

20 Min

Cook:

35 Min

Method:

Bake

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
STREUSEL TOPPING INGREDIENTS
2 Tbsp

cold butter cut up
1/2 c

brown sugar, firmly packed
1/4 c

all purpose flour
1/2 c

chopped pecans
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How to Make Banana Pecan Brunch Cake

Step-by-Step

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.