Saturday, September 25, 2010

Banana Pecan Cake

A sweet, streusel-topped alternative to banana bread.

Ingredients:

- 2/3 cup pecans, coarsely chopped
- 1/4 cup packed brown sugar

- 2/3 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 teaspoon almond extract

- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder

- 2 cups mashed ripe bananas (3 or 4 medium bananas)
- 1 cup (8 oz) sour cream
- 1 cup vanilla or white chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 13x9-inch pan.

Combine the pecans and brown sugar in a small bowl; set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time; beat well after each addition. Add the almond extract.

In another bowl, combine the flour, baking soda, and baking powder. Add the dry ingredients to the creamed mixture, alternating with the bananas and sour cream; beat well after each addition. Fold in the vanilla or white chocolate chips.

Spread batter into the prepared pan. Sprinkle with reserved pecan mixture.

Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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