Directions:

INGREDIENTS
COCONUT-PECAN TOPPING:
1/2 c. pecans
1/4 c. unsweetened shredded coconut
1/4 c. all-purpose flour
1/4 c. packed dark brown sugar
1/4 tsp. ground cinnamon
2 tbsp. butter or margarine
BANANA CAKE:
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
tsp. ground cinnamon
4 tbsp. butter or margarine
1/2 c. packed dark brown sugar
3 tbsp. pure honey
2 large eggs
1 c. mashed bananas (from 3 very ripe medium bananas)
1 tsp. vanilla extract

DIRECTIONS
Prepare Coconut-Pecan Topping: In medium bowl, combine pecans, coconut, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resem­bles coarse crumbs with a few pea-size chunks remaining.
Prepare Banana Cake: Preheat oven to 350 degrees F. Grease 9-inch springform pan; line bottom with parchment paper and grease parchment. On sheet of waxed paper, mix flour, baking powder, baking soda, salt, and cinnamon until well blended. In large bowl, with mixer on medium speed, beat butter, sugar, and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition. On low speed, add half of flour mixture, then mashed bananas, and vanilla. Add remaining flour mixture and beat just until smooth.
Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and remove. Cool completely.(Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.)