My mom found this recipe on Facebook and wanted me to make her this banana crumb cake, from
Cookies and Cups Blog which has a ton of recipes that look delicious. I did not glaze the cake in the end as directed in the original recipe. The crumb cake came out much to sweet for my liking with 2 cups of white sugar in the banana bread filling and 2 cups of brown sugar in the crumb topping/filling. These pictures aren't the best display of the cake itself.
Ingredients
3 ripe bananas
2 eggs
1/2 cup butter at room temperature
1 tsp vanilla
1 cup milk
2 cups granulated sugar (Filling very sweet with crumb topping consider reducing to 1-1 1/2 cups)
2 cups all purpose flour
1 tsp salt
1 TBS baking powder
Crumb Filling/Topping
2 cups light brown sugar
2 cups all purpose flour
1 cup cold butter cubed
( There was a lot of crumb mixture I'd reduce to 1 cup of brown sugar and 1 cup of flour next time I make this crumb cake.)
1. Preheat oven to 350 degrees. Grease a 9x13 inch pan on the sides and bottom.
2. Mix the flour, baking powder, salt, together in a medium bowl and set aside.
3. In a larger bowl mash together the bananas until they become a liquid.
4. Mix in the butter until combined. Add the eggs, sugar and vanilla and mix well.
5. Stir in the flour and milk.
Crumb topping/Filling
6. Combine the cold butter cubes, brown sugar and four together in a bowl and use a fork or pastry cutter to form crumb filling.
7. Pour half the batter into the 9x13 pan. Pour 1/2 of the crumb mixture on top of the batter.
8. Cover the crumb topping with remaining batter and top with the other 1/2 of the crumb mixture.
9. Bake 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cool 10 minutes before serving.
