Banana Pecan Crumb Cake

Breakfast this week for my favorite class is Banana Pecan Crumb Cake.  It’s a modified Frankenstein of Chloe Coscarelli’s Banana Cupcakes and Raspberry Swirl Coffee Cake.  Also, if you are interested in learning more about this amazing class, check out:  -Amanda


Banana Pecan Crumb Cake

For the banana cake:

1 cup flour

1/2 cup sugar

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 large banana

1/2 cup vanilla almond milk

1/4 cup canola oil

1 teaspoon apple cider vinegar

1 tablespoon vanilla


For the crumb topping:

1 cup chopped pecans

1/4 cup flour

1/2 cup sugar

1 tablespoon molassas

1 tablespoon cinnamon

pinch nutmeg

3 tablespoons canola oil



1.  Preheat oven to 350 Fahrenheit.  Grease an 8×8 cake pan.

2.  To make the banana cake:  In one bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.  Mix until combined.  In a blender, combine banana, almond milk, oil, vinegar and vanilla.  Mix wet and dry together until just combined.  Pour into the cake pan and set aside.

3.  To make the crumb topping:  Combine all ingredients in the bowl until evenly moistened.  Sprinkle over the cake batter.

4.  Bake the cake for 30-35 minutes, or until firm to the touch.

5.  Let cool, slice and serve!



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