How to make Banana Crumb Cake with Pecans and Chocolate Chips for your next brunch or Sunday morning breakfast!
Anytime I bake it’s a wonderful thing, but there’s something special about baking something special for the morning……sigh, especially when it’s a lazy Sunday morning! What could be better than the aroma of freshly baked pastries, muffins or cakes, warm from the oven with a good strong cup of coffee or espresso? Now that’s livin’ my friends!
It never seems to matter how many bananas 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!
- 1 1/2 cups of all purpose flour 180 g
- 1/2 cup sugar 100 g
- 1/2 teaspoon salt 2.5 g
- 1/2 teaspoon baking powder 2.5 g
- 1/2 teaspoon baking soda 2.5 g
- 1/2 cup Greek yogurt 110 g, vanilla or plain
- 1/2 cup oil 120 ml
- 2 large eggs
- 1 Tablespoon vanilla powder 15 g, or extract
- 3-4 small bananas mashed very well
- 1 cup of chocolate chips 180 g
- 1 cup of cinnamon pecan pieces 150 g, or regular pecan pieces
- 3/4 cup of flour 90 g
- 3/4 cup of sugar 150 g
- 1 tsp . cinnamon 5 g
- 3 Tbsp softened butter 45 g
- 1 Tbsp water if necessary 15 ml
- 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!
This cake looks incredible! I’m in love with that crumb topping!
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 !
I baked for 25 mins not done baked an extra 10 mins still not cooked put back for another 10 mins will see
hi Diane
I’m not sure why that happened, unless you used a smaller pan and the batter was more concentrated. That time worked well for me. The correct oven temp was also 375 is that what you used?
Yes used 375 and correct size pan took One hour to cook
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.
This looks delicious! I had to share it 🙂
That cake looks to be OMG Good!!!
I like the combination of slightly crunchy topping that comes from the crumbs and the moist cake. Wonderful recipe and a must try.
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. ^.^
Oh my! That crumb topping makes my tummy growl. No joke.
Looks amazing, as usual.
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.
I could justify this for breakfast! 🙂
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.
I am a banana freak, so I love this recipe! The crumb top on this cake looks sooooooo good! Beautiful, Hugs, Terra
Cake for breakfast?! My family would be thrilled!
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!
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.
I have to say that crumb cakes are probably one of my most favorite morning sweets…and this one looks and sounds absolutely heavenly!
Awesome….Sunday evening dessert!!
it’s my number one!!!
This is a great way to start the morning and end the night!
Thanks Sandra! I’m wishing I had a few slices right now
It looks so tasty, thanks for sharing 🙂
OMG – guess what I’m going to try making this weekend? Thanks for posting this irrestible-looking dessert!
you’re very welcome Janice, I hope you enjoy it as much as we did!
I don’t have a springform pan. Can I use something else? What size? Thanks!
hi Holly
your best substitution would be a 10 inch bundt pan or tube pan.
You can also make it in a 10 inch cake round if you have one. If not the other option is a 9×9 baking pan and you’ll just have some batter left over to make into cupcakes.