The grocery store was packed with holiday shoppers yesterday. The warm sun and mild temperatures brought people out in light jackets and cropped pants. I’m so happy that Spring has arrived in our part of the world.
Like many of you, I’ve been baking goodies for the Easter weekend. The local grocer had a huge display of overly ripened bananas on hand so I picked a decent selection of fruit and carted it home with me. I headed to my trusty file to find one of my spring-time favorites. This scrumptious Banana Streusel Swirl Cake is absolutely delicious. I hope you have a chance enjoy this crunchy, sweet, delicate cake made with pecans, cinnamon, mashed bananas, and a convenient cake mix. Happy Easter, Everyone!
Banana Streusel Swirl Cake
1/2 cup chopped pecans
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 package Yellow, Spice or Banana Cake Mix
1 package vanilla instant pudding mix
4 eggs, slightly beaten
3-4 medium ripe bananas, mashed
1/3 cup canola oil
1/4 cup water
Preheat over to 350 degrees. Grease a 10″ bundt pan.
For the streusel: combine all 4 ingredients and stir well. Set aside.
For the cake: combine all 6 ingredients and mix by hand or with a mixer for 2 minutes. Batter should be thick and well combined.
Pour half the batter into bundt pan. Sprinkle streusel over batter. Spread remaining batter over streusel. Gently swirl the batter with a butter knife in a circular motion. Bake for 50-55 minutes or until toothpick inserted in the center of the cake comes out clean. Cool for 25 minutes. Loosen sides of cake from pan and invert on a cake plate. If desired, frost with glaze and sprinkle with chopped pecans.