Banana Crunch Cake

Makes 16
Prep 20 m
Bake 50 m


Crunch Topping:

Banana Cake:


  1. 1 of 1 Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with cooking spray.

Crunch Topping:

  1. 1 of 1 In bowl, combine flour and sugar. With pastry blender, cut in butter until mixture resembles fine crumbs. Stir in pecans. Set aside.


  1. 1 of 2 In large bowl, mix flour, cinnamon, salt, and baking soda. In large bowl, beat together on medium speed, sugar, mashed banana, oil, eggs, buttermilk, and vanilla until blended, 1 to 2 minutes. On low speed, gradually add flour mixture until blended. Stir in pecans. Pour into prepared pan. Crumble Crunch Topping evenly over top.
  2. 2 of 2 Bake at 350 degrees F for 50 to 55 minutes, until wooden pick tests clean. Let cake cool in pan on rack. To serve, sprinkle with sugar, if desired. Refrigerate, covered, up to 3 days.
Nutrition Information for Banana Crunch Cake
Servings Per Recipe: 16
Per Serving: 3 g fiber, 317 mg sodium, 52 mg chol., 5 g sat. fat, 27 g Fat, total, 6 g pro., 57 g carb., 486 kcal cal.