Banana Pecan Caramel Crumb Cake
Prep time
Cook time
Total time
Sweet, crunchy and moist, this is a perfect dessert or why not have a piece for breakfast with a hot cup of coffee?
Recipe type: Cake
Cuisine: American
Serves: 12
  • 3 ripe bananas, mashed
  • 1 cup of milk, room temperature
  • 1-2 teaspoons vanilla
  • ½ teaspooon banana extract, optional
  • 2 eggs, room temperature
  • ½ cup butter, room temperature
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ - 1 cup toasted pecans, chopped
  • Caramel topping
  • for Crumb Topping
  • 1 cup (2 sticks) cold butter, cut into cubes
  • 2 cups light brown sugar, lightly packed
  • 2 cups flour
  • ½ cup quick cooking oats, optional
  1. Preheat oven to 350 degrees F.
  2. Coat a 9"x13" pan with cooking spray, butter, or shortening.
  3. In a medium bowl, sift together 2 cups flour, salt, and baking powder. Set aside.
  4. In a separate bowl using a fork or potato masher, mash 3 bananas until they're liquified. Set aside
  5. Make the crumble. In a large mixing bowl and using a pastry cutter or wire whisk, cut 1 cup (2 sticks) well chilled cubed butter into the sugar/flour until the crumble looks like small peas. As an alternative, you can prepare the crumble using a mixer. In the bowl of the mixer, add all the crumble ingredients, using quick cooking oats, if desired. Set the mixer to the stir setting or on low speed, Stir just until the ingredients come together and the pieces resemble small peas. Do not overmix. Set crumb mixture aside.
  6. For the Batter: In the bowl of a mixer with a paddle attachment, cream ½ cup room temperature butter and 2 cups granulated sugar.
  7. Add the eggs, one at a time, until thoroughly combined.
  8. Alternately add the flour mixture and milk/vanilla/banana extract mixture, starting and ending with the flour mixture.
  9. When the batter is just combined, remove the bowl from the mixer. Using a spatula or wooden spoon, scrap the bottom of the mixing bowl to make sure all the butter and sugar are combined into the batter.
  10. Assemble the Cake: Pour half the batter into the prepared baking pan. Sprinkle half the crumble mixture. Sprinkle the toasted pecans.
  11. Pour the remaining batter over the pecans. Using a spatula, spread the batter evenly to the edges of the pan. Sprinkle with the remaining crumble mixture.
  12. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
  13. Cool the cake. Drizzle with caramel sauce or a glaze made of 1 cup powdered sugar and 1-2 Tablespoons milk. Or serve individual slices and drizzle with caramel sauce.
Nutrition Information
Serving size: 12
Recipe by At Mimi's Table at