You’re going to love my Banana Crumb Cake with Pecans and Chocolate Chips for your next Sunday morning breakfast, brunch or just to treat yourself and your family to home-baked deliciousness!
I’m not sure about your house, but it doesn’t matter how many bananas I buy, at the end of the week I always have a few leftover.
Muffins and smoothies are always a good way to use them up, but I decided to make a crumb cake and trust me when I tell you it was a delicious decision!
What Ingredients do I need to make a Banana Crumb Cake?
Let’s start by gathering the ingredients we need to make a Banana Crumb Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Banana Crumb Cake?
Grease and flour a 10-inch springform pan.
- Mix all the dry ingredients together in one bowl.
- Lightly beat the eggs.
- Add the Greek yogurt, and oil to the eggs.
- Mix all these ingredients until well blended.
- Mash the bananas to a puree consistency.
- Mix the mashed bananas into wet ingredients.
- Stir until well blended.
- Add the banana mixture to the dry mixture. and mix just enough to blend them together.
- Mix the wet and dry ingredients together just enough to blend.
- Add the pecans and chocolate chips to the batter.
- Fold in the pecans and chocolate chips into the batter (do not overmix).
- Pour cake batter into a prepared 10-inch springform pan.
Do I have to use chocolate chips and pecans in the cake?
No, you do not. You can make the banana cake without the extra ingredients or you can swap them out for other types of chips, raisins, craisins or other dried fruit.
How do I make a Crumb Topping for the cake?
- Mix flour, sugar and cinnamon together.
- Add the softened butter to the flour mixture.
- Work the softened butter into the flour mixture until you get a crumb consistency.
- Add the crumb topping to the cake.
- Preheat the oven to 375 degrees F (190 C)
- Place the cake on the center rack and bake for 25-30 minutes.
- Allow the cake to cool for 5 minutes, then carefully remove the outside of the springform pan.
- Let the cake cool for an additional 20 minutes or longer before serving.
Anytime you get to enjoy a baked treat warm from the oven it’s a good day. And my Banana Crumb Cake is guaranteed to bring smiles to your table. You might even start buying extra bananas, so you have an excuse to make this cake!
Recips FAQ’s:
The cakes are very similar. The major difference is the amount of crumb/streusel topping. Coffee cake has less streusel topping and more cake, while a crumb cake has a thicker and chunkier layer of streusel on top.
There are actually a few reasons your cake turned out dry. The usual reason is baking too long or at too high a temperature The other reason is using the wrong ingredients or making mistakes while mixing the batter. Changing the amounts of ingredients or specific ingredients can lead to a dry cake.
Try adding a little milk to the crumble if it seems to dry. If you have time to put it in the refrigerator for 15 minutes, this will also help the texture of the crumble.
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Banana Crumb Cake with pecans and chocolate chips
Equipment
- springform pan 9 or 10 inch
Ingredients
Banana Cake
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup Greek yogurt vanilla or plain
- ½ cup oil
- 2 large eggs
- 1 Tablespoon vanilla powder or extract
- 3-4 medium ripe bananas mashed very well
- 1 cup chocolate chips or chips of your choice
- 1 cup pecan pieces or walnuts. May be left out if allergic
Crumb Topping
- ¾ cup flour Any type of flour can be used for the crumble
- ¾ cup sugar Demara sugar is the best choice if available. If not white sugar works.
- 1 tsp cinnamon
- 3 Tbsp butter softened slightly not mushy
- 1 Tbsp milk *only if crumble is too dry
Instructions
Banana Cake
- Grease and flour the springform pan, set aside until needed.
- 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.
Crumb Topping
- 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 milk. If you add the milk let the crumb topping sit in the fridge for 15 minutes to firm up.
- 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.
- Allow cake to cool for at least 20 minutes before serving.
Shelley
Hi
Grease and flour the pan?
Chef Dennis Littley
yes, thanks for catching that it wasn’t included in the instructions.
OLINE
Yummy l will definitely try it. Tnx chef
Jade
I send care packages to Florida. I’d like to include this cake. Can you freeze?
Chef Dennis Littley
It will feeze well.
Holly
I don’t have a springform pan. Can I use something else? What size? Thanks!
Chef Dennis Littley
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.
Janice
OMG – guess what I’m going to try making this weekend? Thanks for posting this irrestible-looking dessert!
Chef Dennis Littley
you’re very welcome Janice, I hope you enjoy it as much as we did!
Bake
It looks so tasty, thanks for sharing 🙂