You may also like
Categories:
brown sugar flour ground cinnamon cold butter pecans bananas lemon juice vanilla flour baking powder baking soda ground cinnamon salt butter brown sugar sugar eggs
Viewed: 61 - Published at: 2 years agoIngredients
- 13 cup packed brown sugar
- 14 cup all purpose flour
- 14 teaspoon ground cinnamon
- 2 tablespoons cold butter or 2 tablespoons margarine
- 34 cup pecans, chopped
- 1 13 cups mashed fully ripe bananas (4 medium)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 18 teaspoon ground cinnamon
- salt
- 12 cup butter (1 stick) or 12 cup margarine, softened (1 stick)
- 34 cup packed brown sugar
- 12 cup granulated sugar
- 2 large eggs
Method
- 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.
- Preheat oven to 350.
- Lightly grease 13x9"-inch metal baking pan.
- 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.
- 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.
- 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.
