Pecan Crumb Topping

1/3 cups packed brown sugar
1/4 cups all purpose flour
1/4 teaspoons ground cinnamon
2 tablespoons butter or margarine, cold
3/4 cups chopped pecans

Banana Cake

1 1/3 cups (about 4 medium) fully ripe bananas, mashed
1 tablespoons fresh lemon juice
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoons baking powder
1/2 teaspoons baking soda
1/8 teaspoons ground cinnamon
1/2 teaspoons salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cups packed brown sugar
1/2 cups granulated sugar
2 large eggs

Prepare Pecan Crumb Topping: In medium bowl, combine brown sugar, flour, and cinnamon. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

Preheat oven to 350 degrees F. Lightly grease 13" by 9" metal baking pan.

Prepare Banana Cake: In small bowl, mix bananas, lemon juice, and vanilla. On waxed paper, mix flour, baking powder, baking soda, cinnamon, and salt.
In large bowl, with mixer on medium speed, beat butter and sugars until light and creamy, 5 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. On low speed, alternately add flour and banana mixtures, beginning and ending with flour mixture; beat until smooth.

Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

Once completely cooled, wrap tightly in saran wrap followed by aluminum foil so the cake stays fresh and moist.

Yummo! That sounds super tasty

that sounds delicious, please insert into my mouth right now. thanks!