This skillet cake packs all the flavor of the iconic layered version with added crunch from banana chips in the streusel topping.
Hummingbird Coffee Cake
Ingredients
Topping:
- ½ cup all-purpose flour
- ½ cup dried banana chips, halved
- ¼ cup pecan pieces
- ¼ cup firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
Cake:
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup drained crushed pineapple
- ¼ cup firmly packed light brown sugar
- 2 large eggs
- 1 large ripe banana, mashed
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ cup pecan pieces
- Caramel sauce, to serve
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- For topping: In a medium bowl, whisk together flour, banana chips, pecans, brown sugar, cinnamon, and salt. Stir in melted butter until mixture is crumbly. Press mixture with your fingertips to form clumps as desired.
- For cake: In a large bowl, whisk together granulated sugar, melted butter, pineapple, brown sugar, eggs, mashed banana, and vanilla. Whisk in flour, baking powder, cinnamon, and salt until combined. Fold in pecan pieces until combined. Spread batter into prepared pan. Sprinkle topping onto batter.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack for 15 minutes before slicing. Serve with caramel sauce.
