Streusel-Topped Banana Cake

Ingredients

• 2.25 cup all-purpose flour (Divided between the cake and streusel; estimated because the full recipe was not visible.)
• 1.25 cup granulated sugar (Estimated amount for the cake and streusel.)
• 0.5 cup light brown sugar (For the streusel; packed. Estimated.)
• 0.75 cup unsalted butter (Melted for the cake and streusel; estimated.)
• 2 tsp baking powder (Estimated.)
• 1 tsp ground cinnamon (For the streusel; estimated.)
• 1 tsp kosher salt (Estimated; adjust if using fine salt.)
• 2 eggs (Large eggs, estimated.)
• 4 ripe bananas (About 450 g peeled; mashed for the batter, with some slices reserved for layering. Estimated from the source description.)
• 1 tsp vanilla extract (Estimated.)
• 0.5 cup whole milk (Estimated amount for the batter.)
• 0.5 cup old-fashioned rolled oats (For the streusel; estimated.)
• 0.5 cup pecans (Chopped, for the streusel; estimated.)

Steps

1. 1

   Make the streusel by combining the flour, brown sugar, oats, chopped pecans, cinnamon, and a pinch of the salt in a bowl. Add the cold butter and work it in with your fingers until coarse, irregular crumbs form.

2. 2

   Spread the streusel on a plate or small baking sheet and freeze it while preparing the cake. Freezing is important because it keeps the topping from melting too quickly and helps it bake into a crisp, crunchy layer.

3. 3

   Heat the oven to 350°F (180°C). Grease a 9-by-13-inch baking pan and line it with parchment, leaving an overhang for lifting out the cake.

4. 4

   In a medium bowl, whisk together the remaining flour, baking powder, and salt. Set the dry mixture aside.

5. 5

   In a large bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking after each addition, then whisk in the vanilla and mashed bananas.

6. 6

   Add the dry ingredients to the banana mixture in two additions, alternating with the milk. Stir just until no dry streaks remain; do not overmix.

7. 7

   Spread about half of the batter evenly in the prepared pan. Arrange the remaining banana pieces over the batter in an even layer.

8. 8

   Add the remaining batter and gently spread it over the bananas so they are enclosed between the two layers of cake batter.

9. 9

   Scatter the frozen streusel evenly over the top, breaking up any pieces that have clumped together.

10. 10

    Bake for about 1 hour 10 minutes, rotating the pan halfway through, until the cake is golden brown, the topping is crisp, and a toothpick inserted into the center comes out clean or with only a few moist crumbs.

11. 11

    Cool the cake in the pan on a wire rack before cutting it into 12 to 16 pieces. Serve at room temperature.

Notes

The source states that leftovers keep at room temperature for up to two days. The complete ingredient list was behind a membership prompt, so ingredient quantities and several procedural details are reconstructed estimates rather than directly extracted. The source specifically emphasizes freezing the streusel before baking.

Nutrition per serving

• dessert
• breakfast
• snack
• baked
• banana cake
• streusel
• Brazilian-style
• vegetarian