Banana Crumb Cake with Crunchy Topping
Moist, sweet, and perfect for brunch -- this old fashioned banana crumb cake is sure to be a hit with your family. Crunchy streusel topping is mixed with pecans and then layered in the batter and on the top. Easy and delicious!
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 very ripe bananas 1 cup mashed
- ½ cup unsalted butter
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
- Crumb Filling and topping
- 1 cup cold butter cubed
- 2 cups light brown sugar
- 2 cups flour
- 1 cup coarsely chopped pecans
Preheat the oven to 350°
Butter a 9x13 baking dish and then set aside
Melt the butter until is is golden, about 3 to 5 minutes. Don't let it scorch -- set it aside to cool.
In a medium bowl whisk together flour, baking powder and salt.
Pulse the bananas in a food processor or blender until they are liquid. Pour into a large bowl.
Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
Stir in milk and flour mixture until combined. Don't overmix.
Prepare crumb filling/topping by cutting the cold butter into the sugar and flour until coarse crumbs form. Use two knives or pulse quickly in a food processor.
Stir in the pecans.
Pour ½ of the batter into the prepared pan.
Top with ⅓ of the crumb mixture.
Cover the filling with the remaining batter and top with remaining crumb mixture.
Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.
Serving: 1gCalories: 689kcalCarbohydrates: 100.2gProtein: 8.5gFat: 30.6gSaturated Fat: 15.9gCholesterol: 90mgSodium: 463mgFiber: 3gSugar: 62.1g