It’s Friday, which calls for cake, right?
If you happen to have some really ripe bananas lying on your counter, you know that ones that stare you in the face and haunt you until you finally do something about them. . . . then stop whatever you’re doing and go make this Banana Bread Crumb Cake.
Seriously, go make it now, and then you can thank (or hate) me later.
It’s banana bread meets crumb cake. Let me say they really, and I mean really, hit it off.
I’ve always had a thing for the crumb part of crumb cake. The more crumb the better. Putting a layer of crumb in the middle of this cake takes it to a whole new level. It’s crazy good and hard to stop eating it.
If there is such a thing as banana heaven, then I was definitely there while I was eating this cake.
If you’re bored with making banana bread with those way-too-ripe bananas, this cake is the perfect way to use them up. I promise you won’t be sorry you made this.
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1/2 tsp salt
- 1 large or 2 small ripe bananas
- 1/4 cup butter , room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp. coconut extract
- 1/2 cup buttermilk
- Crumb Filling and Topping:
- 1/2 cup cold butter , cubed
- 1 cup light brown sugar
- 1 cup flour
- 1 Tbsp. melted butter
- 1/2 cup powdered sugar
- 1-2 Tbsp milk
Preheat oven to 350°. Spray an 8x8 baking dish with cooking spray, set aside.
In a large bowl mash banana(s) until they become liquified.
Using a hand mixer or with a wooden spoon, mix in butter until combined. Add sugar, eggs, vanilla and coconut extract, stir until mixed well.
Add buttermilk and flour and stir until combined.
Make Crumb Filling/Topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.
Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
Bake for 40-45 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.
Combine glaze ingredients and mix until smooth. Drizzle over slightly warm cake.
Enjoy and try not to eat the entire cake.
This cake can easily be double and made in a 9x13 pan. Just use three bananas if you double it.
Recipe Source: Adapted slightly from Cookies & Cups