Banana Crumb Cake
Ingredients:
- chopped pecans, toasted - 1/2 cup
- shredded coconut, toasted - 1/4 cup
- flour - 1/4 cup
- packed dark brown sugar - 1/4 cup
- ground cinnamon - 1/4 t
- butter OR margarine - 2 T
- flour - 1 1/2 cups
- baking powder - 1 t
- baking soda - 1/2 t
- salt - 1/4 t
- ground cinnamon - 1/8 t
- butter OR margarine, room temperature - 4 T
- packed dark brown sugar - 1/2 cup
- pure honey - 3 T
- eggs, lightly beaten - 2
- mashed bananas - 1 cup (3 very ripe)
- vanilla extract - 1 t
Instructions:
Prepare topping -- in bowl, combine pecans, coconut, flour, 1/4 cup brown sugar and 1/4 t cinnamon. With pastry blender cut in 2 T butter until mixture resembles coarse crumbs with a few pea-size chunks remaining; set aside.
Prepare cake -- grease a 9 inch springform pan; line bottom with parchment paper and grease parchment. In a bowl blend flour, baking powder, baking soda, salt and cinnamon together. In large bowl, beat with a mixer on medium speed 4 T butter, sugar, 1/2 cup brown sugar and honey until light and creamy, about 5 minutes, scrape bowl occasionally. Add eggs, beating after each addition. On low speed, add half of flour mixture, bananas and vanilla. Add remaining flour mixture and beat just until smooth.
Spoon batter evenly in prepared pan. Sprinkle crumb topping over top.
Bake in a preheated 350 degree oven for 50 - 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen cake from sides of pan and remove. Cool completely. Wrap tightly in plastic wrap and will keep at room temperature for 1 day.
