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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From Woman's Day magazine, Feb. 2006 issue It can be made 2 days ahead of time and does freeze very well. I have made this several times and everyone loves it. Enjoy! Ingredients:
1 1/2 cups all-purpose flour |
1 cup packed light brown sugar |
1 teaspoon ground cinnamon |
1/2 cup cold butter, cut in small pieces |
1 (14 ounce) box bananas, quick-bread & muffin mix |
3 large eggs |
1/2 cup oil |
1 cup reduced-fat sour cream |
1 teaspoon vanilla extract |
1 cup chopped pecans |
2 tablespoons powdered sugar |
Directions:
1. Heat oven to 350 degrees f. lightly coat a 9-inch springform pan with nonstick spray.
2. Streusel: Put flour, brown sugar, and cinnamon in a large bowl or a food processor. Stir or pulse to mix. add butter and cut in with a pastry blender, or pulse in the processor until mixture resembles course crumbs.
3. Cake: Put ingredients in a large bowl; stir until well blended. Spread half in prepared pan. Sprinkle with 1 cup streusel and 1/2 cup pecans. Drop spoonfuls of remaining cake batter on top; Spread gently into an even layer. sprinkle with remaining streusel and pecans.
4. Bake 50 to 55 minutes until a wooden toothpick inserted in the center comes out clean. cool in pan on a wire rack 10 minutes before removing pan sides. cool cake completely.
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