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Banana Cake With Pecan-Crumb Topping

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“For best flavor, make sure to use very ripe bananas-the peels should be covered with black spots. This came from Good Housekeeping. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
55mins
SERVES:
18
YIELD:
18 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Pecan-Crumb Topping: In medium bowl, combine brown sugar, flour, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
  2. Preheat oven to 350. Lightly grease 13x9"-inch metal baking pan.
  3. Prepare Banana Cake: In small bowl, mix bananas, lemon juice, and vanilla. On waxed paper, mix flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt.
  4. In large bowl, with mixer on medium speed, beat butter and sugars until light and creamy, 5 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. On low speed, alternately add flour and banana mixtures, beginning and ending with flour mixture; beat until smooth.
  5. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

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