• 12servings
  • 65minutes
  • 252calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B12, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 cup packed light- brown sugar

  3. 1 tsp ground cinnamon

  4. 1 stick (1/2 cup) cold butter , cut in small pieces

  5. 1 box (13.9 or 14 oz) banana quick- bread & muffin mix

  6. 3 large eggs

  7. 1/2 cup oil

  8. 1/2 pt (scant 1 cup) reduced-fat sour cream

  9. 1 tsp vanilla extract

  10. 1 cup chopped pecans

  11. confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly coat a 9-in. springform pan with nonstick spray.

  2. Streusel: Put flour, brown sugar and cinnamon in a large bowl or a food processor. Stir or pulse to mix. Add butter and cut in with a pastry blender, or pulse in the processor until mixture resembles coarse crumbs.

  3. Cake : Put ingredients in a large bowl; stir until well blended. Spread half in prepared pan. Sprinkle with 1 cup Streusel and 1/2 cup pecans. Drop spoonfuls of remaining cake batter on top; spread gently into an even layer. Sprinkle with remaining Streusel and pecans.

  4. Bake 50 to 55 minutes until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes before removing pan sides. Cool cake completely.


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