Banana Crumb Cake with cinnamon pecans and chocolate chips
Perfect for breakfast, brunch or dessert this banana crumb cake is sure to please! Serve it up with a tall glass of milk or a hot cup of coffee and you'll have some happy people at your table.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 10
Calories: 545kcal
Ingredients
Banana Cake
- 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
Crumb Topping
- 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
Instructions
- 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 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!
Nutrition
Calories: 545kcal | Carbohydrates: 69g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 231mg | Potassium: 247mg | Fiber: 3g | Sugar: 41g | Vitamin A: 225IU | Vitamin C: 3.3mg | Calcium: 63mg | Iron: 2.1mg