Banana Cake with Pecan-Crumb Topping

By mamacasma

For best flavor, make sure to use very ripe bananas when making this irresistible Banana Cake with Pecan-Crumb Topping. The peels should be covered with black spots.

Ingredients

• Pecan-Crumb Topping
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter or margarine, cold
• 3/4 cup pecans, chopped
• Banana Cake
• 1 1/3 cups (about 4 medium) fully ripe bananas, mashed
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• Salt
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs

Preparation

Step 1

1. Prepare Pecan-Crumb Topping: In medium bowl, combine brown sugar, flour, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
2. Preheat oven to 350 degrees F. Lightly grease 13" by 9" metal baking pan.
3. Prepare Banana Cake: In small bowl, mix bananas, lemon juice, and vanilla. On waxed paper, mix flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt.
4. In large bowl, with mixer on medium speed, beat butter and sugars until light and creamy, 5 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. On low speed, alternately add flour and banana mixtures, beginning and ending with flour mixture; beat until smooth.
5. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.