BANANA CRUMB CAKE WITH CINNAMON PECANS AND CHOCOLATE CHIPS
Course: Breakfast Cake 
Cuisine: American
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 8
Calories: 543 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
- 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!
