Jamie Leigh: Banana Crumb Cake

Monday, December 13, 2010

Banana Crumb Cake

I have always LOVED banana bread, sometimes I look for a banana cake recipe, but I never find one. Well I finally found a GREAT one!!! Again it is from Good House Keeping, December 2010 edition. It called for coconut in the topping, but I am not a fan, so I omitted it. I can imagine it would be quite delicious with that extra flavor, if you like coconuts!!!

~Ingredients~

Coconut~Pecan Topping

1/2 c. Pecans, toasted and chopped

1/4 c. unsweetened shredded coconut, toasted

(I omitted)

1/4 c. all-purpose flour

1/4 c. packed dark brown sugar

1/4 tsp. ground cinnamon

2 Tbsp. butter

Banana Cake

1 1/2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/8 tsp. ground cinnamon

4 Tbsp. butter at room temperature

1/2 c packed brown sugar
3 Tbsp. pure honey

2 lg. eggs, lightly beaten

1 c mashed bananas
(from 3 ripe bananas)
1 tsp. vanilla extract

Prepare Coconut~Pecan Topping:

In Medium bowl blend topping ingredients with a pastry blender, or two knives used scissor fashion, until it resembles course crumbs as pictured Below:

Set topping mixture aside.....

1. Preheat Oven to 350.

2. Grease 9 inch round cake pan, or springform pan if you happen to own one ☺

3. In small bowl, combine flour, baking powder, baking soda, salt and cinnamon until well blended, set aside. In large bowl with mixer at medium speed, beat butter, sugar and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition. On low speed, add half of flour mixture, then mashed bananas and vanilla. Add remaining flour mixture and beat just until smooth.

Spoon batter evenly into pan evenly. Sprinkle with crumb topping. Bake 50-55 minutes or until toothpick inserted into center comes out clean. Cool on wire rack for 10 minutes. Loosen from sides of pan with a knife and remove from pan, cool completely .