A coffee cake made with bananas and pecans, all topped with a brown sugar streusel.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Servings 10servings
Calories 514
Author Annalise
Ingredients
2 ½cupsall-purpose flour
1cuppacked light or dark brown sugar
¾cupgranulated sugar
½teaspoonsalt
1cupunsalted butter, cold and cut into cubes
1teaspoonground cinnamon
1cuppecans, toasted and chopped
1cuppureed bananas, about 3 medium bananas
1large egg
1large egg yolk
1teaspoonvanilla extract
1teaspoonbaking soda
1 ½teaspoonsorange zest
Instructions
Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
Stir together the flour, ¾ cup brown sugar, sugar, and salt in a large bowl. Blend in ¾ cup (1 ½ stick) cold butter with your fingers or pastry blender until the mixture resembles coarse meal and the butter is the size of peas.
Transfer ¾ cup of the mixture to a medium bowl and blend in cinnamon, remaining ¼ cup butter, and remaining ¼ cup brown sugar until crumbly. Stir in pecans. Refrigerate steusel until ready to use.
Whisk together the banana puree, egg, yolk, vanilla, baking soda and orange zest in a bowl. Stir into the remaining flour mixture and mix until just combined (batter will be stiff).
Pour the batter into the prepared springform pan and sprinkle with the streusel topping. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 ¼ hour. Cool in the pan for 30 minutes, then remove springform sides and cool completely.