Thursday, August 21, 2014

Banana Bread Coffee Crumb Cake

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.   


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.

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