Banana Apple Bundt Cake with Pecan Streusel Topping

Have some ripe banana's, a few soft apples, eggs, honey and yogurt? Then you have yourself this delicious and moist breakfast bundt cake. So many wholesome ingredients for a delicious cake that freezes well and also perfect for French Toast. A few tips, don't have soft apples, substitute pears that need eating. Also can be made into a loaf pan cake as well.

My family loves it and hope yours enjoy's it as well.



Pecan Streusel 

1/3 cup all-purpose flour

1/3 cup pecan's, chopped

1/3 cup brown sugar

1 tsp cinnamon

5 tbsp unsalted butter


1 cup unsalted butter, room temperature

3/4 cup honey

2 large eggs

1 tsp pure vanilla

3 large banana's, ripe and mashed

2 1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp cinnamon + 1 tsp

3/4 cup yogurt, vanilla or plain

2 medium apples, skin left on and small diced



Preheat oven to 3350F. Butter a 9 inch Bundt pan or 9x5 loaf pan. 

In a large bowl, beat butter and honey well.

Add eggs one at a time and beat well after each egg.

Beat in bananas & vanilla until well blended.

In a separate bowl, mix together flour, baking powder, baking soda, salt and 1 tbsp of cinnamon.

Add to wet ingredients and stir until well incorporated.

Mix in yogurt until well combined.

Toss apples with remaining cinnamon and mix in batter.

Evenly sprinkle the streusel topping to the bottom of the bundt pan. If using loaf pan, you will add this to the top of the the batter. Gently pour batter on top of streusel in bundt pan. Using a spatula, spread batter evenly and then tap pan on counter to remove any air bubbles. 

Bake for 50-55 mins until golden and a toothpick inserted comes out clean. Note that if using a loaf pan, the cooking time will be slightly less so checkout at 45 mins.


SERVINGS 8-10 / PREP & COOK TIME approx. 1 hour 15 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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