Banana Crunch Cake

Banana Crunch Cake
Servings: 16 Prep 20 mins Bake 350°F 50 mins

Ingredients

Crunch Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
  • 1/2 cup pecans, chopped
Banana Cake:
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups mashed banana (4 bananas)
  • 1 cup vegetable oil
  • 3 eggs
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla
  • 1 cup pecans, chopped
  • Confectioners sugar, for garnish

Make It

1. Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with cooking spray.

Crunch Topping:

2. In bowl, combine flour and sugar. With pastry blender, cut in butter until mixture resembles fine crumbs. Stir in pecans. Set aside.

Cake:

3. In large bowl, mix flour, cinnamon, salt, and baking soda. In large bowl, beat together on medium speed, sugar, mashed banana, oil, eggs, buttermilk, and vanilla until blended, 1 to 2 minutes. On low speed, gradually add flour mixture until blended. Stir in pecans. Pour into prepared pan. Crumble Crunch Topping evenly over top.

4. Bake at 350 degrees F for 50 to 55 minutes, until wooden pick tests clean. Let cake cool in pan on rack. To serve, sprinkle with sugar, if desired. Refrigerate, covered, up to 3 days.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 486, Fat, total (g): 27, chol. (mg): 52, sat. fat (g): 5, carb. (g): 57, fiber (g): 3, pro. (g): 6, sodium (mg): 317, Percent Daily Values are based on a 2,000 calorie diet.