Sunday, May 27, 2012

Banana Crumb Cake

I've bookmarked this recipe for almost a year from Southern Plate. I've also saved up a bunch of frozen bananas in the hopes of finally making it. Well, I looked at my freezer full of bananas and I figured I better start using them.

I usually have my go-to Banana Bread recipe. But I felt that it was missing some "umph." I've always loved any loaf cakes with a crumb topping on it. And so when I found this recipe, I wanted to give it a try. Its a pretty straightforward recipe and the end product has become my new go-to recipe for a banana bread fix. This was delicious with that the extra flair of crunchy crumb topping.

2 cups sugar
3 ripe bananas
1 stick (1/2 cup) unsalted butter, at room temperature
2 eggs
1 tsp. vanilla
1 cup milk
2 cups all purpose flour
3 tsp. baking powder
1 tsp. salt

Crumb topping
1 stick unsalted butter, at room temperature
1 cup flour
1 cup (light or dark) brown sugar, lightly packed

1) Preheat oven to 350 deg F. Grease 2 loaf or 8x8 pans. Set aside

2) Place peeled bananas in a bowl of an electric mixer. Add sugar. Beat on low-medium speed until bananas are liquefied, about 1-2 minutes.

3) Add butter and continue beating until creamed together with the banana mixture, about 2 minutes. (Note: there will be small lumps of butter in the mixture).

4) Add remaining ingredients and continue beating until well combined. Set aside.

5) In a medium bowl, place all ingredients for the crumb topping. Cut together using a fork or 2 knives until you get a crumbly mixture.

6) Pour 1/4 of the mixture to each of the prepared pan. Sprinkle 1/4 of the crumb topping on top of each pan with the batter. Pour remaining batter on top of each pan, and sprinkle the remaining crumb topping . Bake for 45 minutes to an hour, until toothpick test comes out clean.

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