A cross between banana bread and crumb cake, this Banana Crumb Cake with Pecans is a very special treat!
I can’t believe we’re already into October. The summer flew by, and now the fall is starting to feel that way too. As you’ve probably figured out, I still haven’t quite achieved a balance between the gym and my blog. New businesses need a lot of TLC, and we’re still in that stage.
On the other side of things, I’m probably in the best physical shape that I’ve been in for years. I take 4 classes a week, and I’m running again. I’m doing intervals twice a week (don’t ask at what ungodly hour) and a long run on Sundays.
Of course, when the Fall Edition of Freaky Friday rolled around, I was once again behind the eight ball. When will I learn? I’m up late tonight, the night before it’s due, writing out my post. At least I made the recipe a little more ahead of time than I usually do.
If you’re not familiar with our Freaky Friday recipe swap, here’s how it works. We each make a recipe from the blog assigned to us and we keep it a secret until our posts go live. This time around I had a chance to make a recipe from Platter Talk. Dan and Scott are a couple of dads with lots of boys and lots of help in the kitchen. I love the fact that their kids like to help out. Mine like to cook, but they do it mostly for themselves, not the family. Although…my oldest is now trying his hand at cooking for his roommates. He calls for recipes sometimes. It makes me feel like maybe I did a little something right in the kitchen.
But I digress.
When you check out Platter Talk’s blog, you will find a lot of really delicious looking recipes. I’ve actually been hoping that I would get them for a while, just because their recipes look like the kind of recipes I like to make, and most of them don’t seem to be complicated, which is a big plus in my book. I chose to make a dessert because I rarely make desserts, and I thought I would try to expand my horizons a little.
I considered making their Blueberry Crumb Cake and Cream Cheese Lemon Twist recipe (blueberry and lemon together are always a great flavor combination!) or their Autumn Apple Pair Crisp (because it’s fall and I can get those fruits locally). In the end though, I picked this Banana Crumble Cake, because we had bananas we needed to use, and I was kind of craving banana bread. Banana cake sounded good too…especially with that crumb topping!
It was definitely a good choice. It was a huge hit with my family and it was really easy to make.
BANANA CRUMB CAKE WITH PECANS
If you’re challenged by baking like I am, you’re going to find this Banana Crumb Cake recipe easy to follow. We did find that a 13 x 9 baking dish worked better for us than the 9 x 9 size dish. We made it twice. With the 9 x 9 dish, the batter was practically overflowing and the top was browner than I would have liked while the center wasn’t quite cooked in the time allotted for baking. We tried a 13 x 9 the next time around, and it worked perfectly for us.
Preheat your oven to 350 degrees, then grease your pan. Cream your butter and sugar together using a mixer. Add the bananas and continue to mix until the mixture becomes more liquid-like. Add the remaining ingredients and mix to combine. Then set the mixture aside.
To make the crumb topping, mix the softened butter, brown sugar, flour, pecans and cinnamon. Using the back of a fork, push the fork down on top of the ingredients to combine. Continue until the mixture forms into a sandy consistency.
Pour half of the cake batter into the pan; top with half of the crumb topping mixture; then repeat so you have two layers of batter and crumb topping.
Bake for 50-60 minutes or until you can insert a toothpick cleanly.
These Banana Crumb Cake squares look delicious, don’t they?!
You know you want a slice!
[clickToTweet tweet=”Banana Crumb Cake with Pecans…a delicious cross between banana bread and crumb cake! #dessert ” quote=”Banana Crumb Cake with Pecans…a delicious cross between banana bread and crumb cake! #dessert “]
OTHER EASY DESSERTS WITH FRUIT YOU MAY WANT TO TRY
DON’T FORGET TO VISIT THE OTHER FREAKY FRIDAY RECIPES!
Now for the recipe!
For the cake
- 2 Cups sugar
- 1 stick softened unsalted butter
- 4 bananas
- 1 Cup milk
- 1 Cup chopped pecans
- 2 Cups self rising flour
- 2 eggs
- 1 tsp vanilla
For the crumb topping
- 1 stick softened unsalted butter
- 1 Cup brown sugar (dark or light)
- 1 cup flour
- 1/2 cup chopped pecans
- 1 tsp cinnamon
- Preheat the oven to 350 degrees
- Grease a 13 x 9 cake pan (you can also line the bottom of the pan with parchment paper it you'd like)
- In a bowl, cream the butter and sugar together, using a mixer.
- Add the bananas and continue to mix until the mixture becomes more liquid-like.
- Add the remaining ingredients for the cake and mix to combine.
- Set the banana mixture aside.
- To make the crumb topping, combine the softened butter, brown sugar, flour, pecans and cinnamon.
- Using the back of a fork, push the fork down on top of the ingredients to combine.
- Continue until the mixture becomes a sandy consistency.
- Pour ½ of the cake batter into the pan; then sprinkle 1/2 of crumble mixture on top. Repeat for another layer.
- Bake for 50-60 minutes, or until you can insert a toothpick cleanly into the center of cake.
Amount Per Serving: Calories: 4467Total Fat: 200gCarbohydrates: 637gProtein: 61g