banana cake

Banana Cake with Vanilla Bean Cream Cheese Frosting

August 31, 2018

Let’s all say “awwwww” now

3, 2, 1…. “awwwww!”

…

Banana Crumb Cake with Pecans and Chocolate Chips

December 23, 2013

Will ya look at that?

Just take a minute and look at this crumb cake.

Did you do it?

I hope you really did take the time and soaked in the prettiness of this crumb cake.

But it’s prettiness is not the only nice part. Nope. It’s the bananas. It’s the chocolate chips. It’s the pecans. It’s a triple threat!!

The crumb cake will have you sneaking into your kitchen all day and night just so you can cut sliver after sliver hoping that no one notices just how much you’ve eaten.

It’s just such a good cake. I swear. It’s flavorful like banana bread but the texture is light and airy. Plus there are chocolate chips and pecans in it! Not to mention, the crumb topping is soft, with a nice crunch on top. Ah crumb cake bliss!!

Banana Crumb Cake with Pecans and Chocolate Chips

Makes a 9″/10″ cake

Ingredients

Banana Cake

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Greek yogurt (vanilla or plain)
1/2 cup oil
2 large eggs
1 Tablespoon vanilla extract
3-4 small banana’s mashed very well
1 cup chocolate chips
1 cup chopped pecan pieces

Crumb Topping

3/4 cup all purpose flour
3/4 cup sugar
1 teaspoon cinnamon
3 Tablespoon softened butter
1 Tablespoon water, if neccessary

Process

Preheat the oven to 375 degrees and spray a 9 or 10 inch springform pan with nonstick spray.
To make the crumb topping: in a small bowl, mix together the flour, sugar, and cinnamon. Incorporate the butter until the mixture is crumbly. If the texture is not right then add in a few drops of water at a time to get a crumbly mixture. Set aside.
Mix all the dry ingredients together in one bowl.
Lightly beat the eggs and add in the Greek yogurt, and oil and mix until well blended.
Mix the bananas into the wet ingredients.
Fold the dry ingredients into the wet banana mixture until just combined.
Fold in the pecans and chocolate chips until just combined as well.
Pour the cake batter into the prepared pan and then top with the crumb mixture.
Bake at for 30-40 minutes. Allow the cake to cool for 5 minutes prior to carefully removing the outside of the springform pan.

Sourced from Ask Chef Dennis

Banana Bundt Cake- SRC

April 29, 2013

Another Monday. Another exhaustive start to the week.

Pricer and I kicked some garden butt this weekend. He worked in back attacking weeds and digging out the million rocks and chunks of broken concrete in the ground there. (Major thanks to the contractors, who instead of having the chunks of the driveway they dug into hauled away, just threw all of it into the garden. THANKS d-bags.) I worked in front digging up part of the lawn to plant some flowers and some seeds for 5 varieties of flowers, including moon flowers and canterbury bells. Plus some container work transplanting some little trees into bigger pots and prepping for some summer veggies and herbs.

Man, I wish I had a slice of this bad boy for breakfast today. It would totally jump start my week!

Moist banana cake topped with a dreamy cream cheese frosting. It would totally work for dessert or breakfast. Right?!?!

I just made this cake last week but I’ve already planned on making it again soon. I bought more bananas for them to chill out and get nice and soft so they can be whipped up into this stunning cake.

This month’s Secret Recipe Club recipe is from K&K Test Kitchen. Mother and daughter duo, Kim and Kelesy, started the blog in 2010 as a creative outlet to be able to document and share cooking adventures with family and friends. Since they they have made some fantastic recipes that had me really interested when i was browsing their blog.

It’s funny tho. As I scrolled through the recipe index I saw their Banana Bundt Cake and immediatly knew that tthe recipe that I would make. Still I browsed aorund and saw some great recipes that I wrote down just to give a try one day. Like this Sun-dried Tomato, Corn, and Bacon Pasta sounds awesome. And I think I’ll have to make this Strawberry Peach Sangria one day for Thirsty Thursday.

Stop by K&K Test Kitchen to check out this Banana Bundt Cake recipe along with many other scrumptious recipes!

Banana Bundt Cake

Makes 8-12 servings

Ingredients

1 cup all-purpose flour
2 cups cake flour
1 package vanilla instant pudding
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup sugar
1/2 cup brown sugar
2 teaspoons pure vanilla extract
2 large eggs
3 very ripe bananas, mashed
1 cup greek yogurt

Process

Preheat the oven to 350°F. Prepare a large Bundt Pan by generously buttering and then lightly dusting the sides with flour.
Whisk the flours, pudding mix, baking soda, and salt together.
Beat the butter until creamy. Add the sugars and beat at medium speed until pale and fluffy. Beat in the vanilla extract. Then add the eggs, one at a time, beating for about 1 minute after each egg.
Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients, all the greek yogurt, and then the rest of the flour mixture.
Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes, if it is browning too quickly, cover it loosely with a foil tent.
Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.

Cream Cheese Frosting

Ingredients

8 ounces cream cheese
1 cup powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Process

Beat cream cheese and the powdered sugar until smooth.
Add the milk and vanilla extract, beat again until it is thoroughly mixed and spreadable. Add more cream if you want a thinner icing.
Spread onto the cooled cake.

Adapted from: K & K Test Kitchen

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