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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
1/2 cup pecans, toasted and chopped |
1/4 cup unsweetend shredded coconut, toasted |
1/4 cup flour |
1/4 cup dark brown sugar |
1/4 teaspoon cinnamon |
2 tablespoons butter |
1 1/2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
4 tablespoons butter, room temp |
1/4 cup dark brown sugar |
3 tablespoons honey |
2 large eggs, lightly beaten |
1 cup banana, mashed |
1 teaspoon vanilla |
Directions:
1. Combine in bowl peans, coconut, flour, brown sugar and cinnamon. Cut in butter until it resembles coarsecrumbs with a few pea-sized chunks.
2. Preheat oven to 350.
3. Grease springform pan and line bottom with greased parchment paper.
4. Mix flower, baking powder, soda and salt.
5. In mixer, beat butter, sugar and honey until light and creamy. Gradually add eggs, beating after each one.
6. On low speed, add half of flour mixture, the mashed bananas and vanilla. Add remaing flour and beat just until smooth.
7. Spoon into prepared pan. Sprinkle with crumb topping.
8. Bake 50-55 minutes oruntil toothpick comes out clean.
9. Cool cake in pan on wire rack 10 minutes. Remove side. Cool completely.
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