Forget regular old banana bread! This banana cake is amazing, thanks to the wonderful layers of sugary, nutty streusel. My family will gladly eat it for breakfast, lunch, dinner and dessert. Which is fine, because it has fruit in it, right?
If you can’t find cinnamon chips (there usually a seasonal fall thing around here), then I’m sure chocolate or even butterscotch chips would be an equally tasty substitution. I usually double the recipe, or it doesn’t last more than a day around here. This is hands down my favorite way to use up over-ripe bananas.
- 1 cup cinnamon chips
- 2/3 cup packed brown sugar
- 3/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 egg
- 1 teaspoon vanilla
- 3 mashed bananas
- 3 tablespoons buttermilk
- Preheat oven to 350 degrees. Spray an 8 or 9-inch square baking pan with non-stick cooking spray.
- In a medium bowl, stir together cinnamon chips, brown sugar, pecans and cinnamon to make streusel; set aside.
- In a separate bowl, mix together the flour, baking soda, baking powder and salt.
- Using an electric mixer, beat sugar, butter, egg and vanilla until fluffy.
- Beat in mashed bananas and buttermilk.
- Add dry ingredients and mix well.
- Spread half of the batter into the prepared pan. Sprinkle with half of the streusel.
- Repeat with the remaining batter and streusel.
- Bake 45-50 minutes, or until toothpick inserted in center comes out clean.
- Serving Size: 8
Who Dished It Up First: Adapted from 3B’s-Baseball, Baking and Books