I had three very ripe bananas to use up so my daughter and I decided to make a banana cake with streusel topping. I made the mistake of putting the cake in a small 8×8 pan instead of a 9×13 pan so the cake took an hour to bake. Next time I make this, and there will be a next time because my kids LOVED it, I will use the larger pan. It turned out very moist and flavorful – perfect for breakfast, snack, or dessert. Both of my kids gave this cake a double thumbs up.
Banana Cake with Streusel Topping:
Recipe by For the Love of Cooking.net
1 1/2 cup of flour
1 cup of whole wheat flour
1 tbsp baking powder
1 pinch of salt
1 1/2 tsp cinnamon
1/2 cup of unsalted butter, softened
1 cup of white sugar
3/4 cup of brown sugar
1 tsp vanilla
3 very ripe bananas, mashed
2/3 cup of buttermilk
Preheat the oven to 350 degrees. Coat a large 9×13 baking dish with cooking spray.
Cream the butter and sugars together until fluffy. Beat the eggs, one at a time, then add the bananas and vanilla. Combine the flours, cinnamon, salt, and baking powder in a bowl. Add the flour mixture alternately with the buttermilk to the creamed banana mixture. Pour batter in the prepared pan.
8 tbsp white sugar
1/3 cup of brown sugar
1/3 cup of flour
1 tbsp cinnamon
4 tbsp unsalted butter, chopped into small pieces
1/2 cup pecans, chopped
Combine all ingredients except for the pecans in a food processor and pulse until crumbly. Add the pecans and mix until well combined.
Sprinkle the streusel topping on top of the cake batter.
Place in the oven and bake for 30 minutes or until a tester inserted in the center comes out clean. If you use an 8×8 pan, you will need to bake for 50-60 minutes. Let the cake cool for 5 minutes before slicing. Enjoy.