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Banana Bread Crumb Cake

Deliciously Easy Banana Bread Crumb Cake for Cozy Moments

This Banana Bread Crumb Cake transforms overripe bananas into a delightful treat for cozy moments.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 medium Bananas Use very ripe bananas with brown spots for optimal flavor and moisture.
  • 1/2 cup Butter Adds richness; simply swap with coconut oil for a dairy-free version.
  • 1 cup Sugar Provides sweetness, or use brown sugar for a deeper flavor.
  • 2 Eggs Room temperature is key for smooth integration and structure.
  • 1 teaspoon Vanilla Extract Elevates the overall taste of the cake.
  • 2 cups All-Purpose Flour The foundation of the cake; gluten-free flour works as a great substitute.
  • 1/2 cup Milk Adds moisture; try non-dairy milk for lactose-free enjoyment.
  • 1/2 teaspoon Salt Essential for balancing the sweetness.
For the Topping
  • 1/2 cup Brown Sugar Creates a crunchy texture that complements the moist cake beautifully.
  • 1/2 cup Additional Flour This works with the brown sugar to form that crumbly topping we love!

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • whisk
  • hand mixer
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a mixing bowl, thoroughly mash 3 medium ripe bananas until they form a smooth mixture, leaving a few lumps for texture.
  3. Incorporate 1/2 cup of softened butter and 1 cup of sugar into the mashed bananas, blending until creamy and fluffy.
  4. Add 2 room-temperature eggs and 1 teaspoon of vanilla extract, mixing until smooth.
  5. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of salt, and baking powder.
  6. Gradually fold the dry ingredient mixture into the banana batter, alternating with 1/2 cup of milk.
  7. In a small bowl, mix 1/2 cup of cold, cubed butter with 1/2 cup of brown sugar and 1/2 cup of additional flour to prepare the crumb topping.
  8. Pour half of the banana batter into the prepared baking pan and sprinkle half of the crumb topping over it; repeat with the remaining batter and topping.
  9. Bake for about 50 minutes; check for doneness with a toothpick.
  10. Cool the cake in the pan for about 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 4mgCalcium: 15mgIron: 1mg

Notes

Ensure bananas have lots of brown spots for flavor. Avoid overmixing the batter for a light texture. Use cold butter for the topping for a crunchy texture.

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