¼cup+ 2 tablespoons all purpose flour(47 grams total)
3tablespoonsbutter melted
¼cupfinely chopped pecans, walnuts or hazelnuts
BANANA CAKE
2¼cupscake flour**
¼teaspoonbaking powder
¾teaspoonbaking soda
½teaspoonsalt
½cupbutter (softened)
1¼cupssugar
2largeeggs (room temperature)
2ripe bananas mashed
1teaspoonvanilla
¼cupplain yogurt (room temperature)
¼cupfinely chopped roasted pecans, walnuts or hazelnuts (if desired)
** To make Cake flour for every one cup of all purpose flour remove 2 tablespoons of flour and substitute with 2 tablespoons of corn starch. Whisk together to remove any lumps.
For room temperature remove from the fridge approximately 1 hour before using.
In a medium bowl with a fork combine the sugar, flour and nuts, stir in the melted butter until crumbly. Set aside.
FOR THE BANANA CAKE
Pre-heat oven to 350F (180C), grease and flour an 8 inch cake pan. Springform pan is recommended or line the pan with parchment paper for easier removal.
In a large bowl sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl cream together the butter and sugar until light, add the eggs one at a time and beat to combine.
In a medium bowl with a wooden spoon or spatula combine the mashed bananas, vanilla and yogurt.
Alternately add the flour mixture and banana mixture to the butter mixture. Combine with a wooden spoon or spatula until smooth.
Pour half the batter into the prepared cake pan and top with half the crumb topping, cover with remaining batter and top with remaining crumb topping. Bake for approximately 50-60 minutes, test doneness with a toothpick. Let cool completely, drizzle with Caramel. Enjoy!
To roast the pecans, preheat the oven to 350F (180C). Spread the nuts evenly on a baking sheet. Bake approximately 7-8 minutes, making sure to toss halfway through. Remove from the oven and place in a clean bowl to cool before chopping.The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 2-3 days. It can also be stored well wrapped and in an airtight bag or container and refrigerated. It will keep for up to 5-7 days.The cake can also be frozen. Wrap the completed cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.