BANANA CRUMB CAKE WITH CINNAMON PECANS AND CHOCOLATE CHIPS

banana crumb cake with a slice missing on a white plate on a white table
Course: Breakfast Cake 2018-01-27_12-43-36
Cuisine: American
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 8
Calories543 kcal
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
  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!