Prep 30 mins
Cook 25 mins
For best flavor, make sure to use very ripe bananas-the peels should be covered with black spots. This came from Good Housekeeping. I have not tried this recipe, but I'm posting it for safe keeping.
Pecan Crumb Topping
- 1⁄3 cup packed brown sugar
- 1⁄4 cup all purpose flour
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons cold butter or 2 tablespoons margarine
- 3⁄4 cup pecans, chopped
- 1 1⁄3 cups mashed fully ripe bananas (4 medium)
- 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
- 1⁄2 cup butter (1 stick) or 1⁄2 cup margarine, softened (1 stick)
- 3⁄4 cup packed brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 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.
- Preheat oven to 350. Lightly grease 13x9"-inch metal baking pan.
- 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.
- 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.
- Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.