Banana Crumb Cake with Pecans and Chocolate Chips

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!

Banana Crumb Cake with Pecans and chocolate chips

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 Pecansand what goes better with banana’s than chocolate!

Banana Crumb Cake with Cinnamon Pecans and Chocolate Chips

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……

Banana Crumb Bake with Cinnamon Pecans and Chocolate Chips

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!

5.0 from 6 reviews
Banana Crumb Cake with cinnamon pecans and chocolate chips
 
Author:
Recipe type: Breakfast Cake
Cuisine: American
Serves: 8
Ingredients
Banana Cake
  • 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)
Crumb Topping
  • 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
Instructions
  1. Mix all your dry ingredients together in one bowl.
  2. Lightly beat the eggs and add in the Greek yogurt, and oil
  3. Mix all these ingredients until well blended.
  4. Mash bananas to a puree consistency and mix into wet ingredients
  5. Add wet mixture to dry mixture and mix just enough to blend.
  6. Now fold in the pecans and chocolate chips. (do not overmix)
  7. Pour cake batter into a prepared 9 or 10 inch springform pan.
Crumb Topping
  1. Mix flour, sugar and cinnamon together
  2. Work in softened butter to a crumb consistency
  3. (If mixture appears to dry or not crumbly enough add in the water)
  4. Top cake with crumb mixture and place on the center rack of the oven.
  5. Bake at 375 degrees F (190 C) for 25-30 minutes.
  6. Allow Cake to cool for 5 minutes then carefully remove the outside of the springform pan.
  7. 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!

Comments

  1. This cake looks incredible! I’m in love with that crumb topping!

  2. Chef, I can’t thank you enough for inviting Spicing Pecans into the magical creativity that stirs in your kitchen. If any of your readers would like to order some of Amelia’s Spicing Pecans, (they make great Christmas gifts too !!) I currently have an Etsy page that will give them the opportunity to try these unique ingredients themselves, so here it is.
    http://www.etsy.com/search?q=Amelia%27s%20Spicing%20Pecans&view_type=gallery&ship_to=US

    Or you can contact me at spicingpecans@gmail.com and possibly save a little on shipping.

    Thanks again Dennis !

  3. This sounds so good! I’m going to have to come up with a gluten-free version for my son – I know he’d love it.

  4. This looks delicious! I had to share it :)

  5. That cake looks to be OMG Good!!!

  6. I like the combination of slightly crunchy topping that comes from the crumbs and the moist cake. Wonderful recipe and a must try.

  7. mhm that looks comforting and about right for me. Crumb topping is alwaysa a hit here, I wouldn’t know anybody who doesn’t love to indulge such a dessert treat. Bananas in our garden are ripe so maybe I ll find some time to test your recipe chef. How small are your bananas? ours are small but fat. Guess they ll do. ^.^

  8. Oh my! That crumb topping makes my tummy growl. No joke.

  9. Looks amazing, as usual.

  10. Dennis, I could have used two slices of this myself this morning. I might not have stopped at two! Sounds lovely with several cups of good strong black tea.

  11. I could justify this for breakfast! :)

  12. I have never tried a banana crumb cake before but, can imagine it tastes amazing. Lovely recipe, I’ll have to try it out this weekend.

  13. I am a banana freak, so I love this recipe! The crumb top on this cake looks sooooooo good! Beautiful, Hugs, Terra

  14. Cake for breakfast?! My family would be thrilled!

  15. I think this is way better than muffins. Moister and bigger slices..! The mix of bananas, pecans and chocolate is so good. Great with coffee!

  16. I just made a gluten-free version of this for my family this afternoon (“snack cake”) as I had lots of ripe bananas I wanted to use up – it was a huge hit – one of the boys simply said “that was amazing!” Thanks for sharing this – I did not have Cinnamon Pecans, but since I used almond flour as part of the gluten-free flour, I got the nuts into this recipe.

  17. I have to say that crumb cakes are probably one of my most favorite morning sweets…and this one looks and sounds absolutely heavenly!

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