Any time I bake it’s a wonderful thing, but there’s something special about baking something special for the morning……sigh, especially when it’s for a lazy Sunday morning! What could be better than the aroma of freshly baked pastries, muffins or cakes, warm from the oven with good strong cup of coffee or espresso. Now that’s livin’ my friends!
It never seems to matter how many banana’s I buy, at the end of the week I always have a few left over, and trying to find new ways to use them isn’t always easy. As I began to pull ingredients from the cupboard I decided to add a twist to my go to muffin recipe. I still had some of my favorite cinnamon pecans, thanks to my friends at Amelia’s Spicing Pecans, and what goes better with banana’s than chocolate!
I as I got the chocolate chips out of my pantry, I decided this project was too grand for just muffins, and that I needed to make a breakfast cake ( don’t those words just go together so well, breakfast and cake….sigh). I couldn’t very well use frosting on a breakfast cake, so I did the next best thing and added a crumb topping……
It was glorious!! So moist, and so delicious! The banana didn’t overpower the flavors and the added cinnamon pecans and chocolate chips made every bite a delight! Of course Lisa enjoyed it as well, but she has self restraint, unfortunately I do not…..sigh. I enjoyed two large slices with a cup of strong black coffee. Now that’s the way to start the morning!
- 1½ cups (180 g) of all purpose flour
- ½ cup (100 g) sugar
- ½ teaspoon (2.5 g) salt
- ½ teaspoon (2.5 g)baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ cup (110 g ) Greek yogurt (vanilla or plain)
- ½ cup oil (120 ml)
- 2 large eggs
- 1 Tablespoon (15 g) vanilla powder (or extract)
- 3-4 small bananas mashed very well
- 1 cup (180 g) of chocolate chips
- 1 cup (150 g) of cinnamon pecan pieces (or regular pecan pieces)
- ¾ cup (90 g) of flour
- ¾ cup (150 g) of sugar
- 1 tsp.(5 g) cinnamon
- 3 Tbsp (45 g) softened butter
- 1 Tbsp (15 ml) water if necessary
- Mix all your dry ingredients together in one bowl.
- Lightly beat the eggs and add in the Greek yogurt, and oil
- Mix all these ingredients until well blended.
- Mash bananas to a puree consistency and mix into wet ingredients
- Add wet mixture to dry mixture and mix just enough to blend.
- Now fold in the pecans and chocolate chips. (do not overmix)
- Pour cake batter into a prepared 9 or 10 inch springform pan.
- Mix flour, sugar and cinnamon together
- Work in softened butter to a crumb consistency
- (If mixture appears to dry or not crumbly enough add in the water)
- Top cake with crumb mixture and place on the center rack of the oven.
- Bake at 375 degrees F (190 C) for 25-30 minutes.
- Allow Cake to cool for 5 minutes then carefully remove the outside of the springform pan.
- When cool enough to eat, enjoy!
Wouldn’t this be a wonderful way to wake up your family this weekend ? I know they’ll love my Banana Crumb Cake, it’s definitely a keeper, and a great way to use up those old banana’s! Take a few minutes Friday night and measure out all the dry ingredients, and make the crumb topping. That way it will only take a few minutes to put the cake together in the morning, and by the time the your ready for your second cup of coffee, that delicious moist banana cake will be coming out of the oven!
See you soon!