Banana Crumb Coffee cake

 

I have a very similar recipe, already here on the blog. But can we ever have too many banana cake recipes?   I don't think so. 

 

Well bananas are my favorite fruit, right up there with strawberries.  When it comes to dessert though, I am not a huge fan of strawberry anything, I much prefer banana flavored.  I guess that's a good thing because bananas are one of those foods in my kitchen that go bad really quickly, so I'm always on the lookout for a good way to use them up.

 

If you're looking for a few recipes to make using your ripe bananas, just do a quick search here on the blog, I have a quite a few waiting for you to try.

 

 

 

The trick to this amazing coffee cake, is to layer the batter and the topping. 

 

Ask me if I did that this time? 

 

No, no I didn't.  I was quickly getting this recipe together, in the middle of cooking dinner, and proceeded to dump the whole batter in.  When I realized what I had done, I grabbed a spoon and just stirred it all up, then added the topping.

 

Not what it is supposed to be, at all, but you know the taste is still there and that is what matters.

 

Besides, who has never made a mistake in the kitchen?  Cause this girl right here, still makes quite a few to this day.  You would think that with as much as I cook and bake, and how much time I spend in the kitchen, I would be an expert, but nope, mistakes are still made.

 

Anyway, this is the perfect coffee cake for a breakfast, a brunch, an afternoon dessert or a family get together.

 

So good!

 

 

 

Banana Crumb Coffee Cake

 

 

Ingredients

Crumb Layers 

1/2 cup cold butter (8 tablespoons), cut into small cubes  

1 cup all purpose flour 

1 cup packed light brown sugar 

1/2 cup granulated sugar 

1 tsp ground cinnamon 

 

Cake 

2 cups all-purpose flour 

3 tsp baking powder 

1 tsp ground cinnamon 

1 tsp salt 3 ripe bananas, peeled and mashed 

1/2 cup butter, softened to room temperature 

1 cup granulated sugar 

2 large eggs 

1 tsp vanilla 

1 cup milk 

 

Glaze

1 cup powdered sugar 

1-2 tbsp 

 

 

Instructions 

Preheat oven to 350º F. Grease a 9" x 13" baking dish with butter or cooking spray; set aside. 

 

In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture. 

 

In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside. In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. 

 

Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not overmix!) 

 

Turn the mixer down to low, and alternate mixing in milk and flour until all ingredients are combined. 

 

Pour half of the cake mixture into the prepared baking dish. Top with ⅓ - ¼ of the crumb mixture. Then pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping. 

 

Bake at 350º for 50-55 minutes, until a toothpick comes out clean. 

 

 

To make the glaze: 

In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get the glaze consistency you prefer. Set aside. 

 

Cool at room temperature for 5-10 minutes before drizzling the glaze over the top, slicing, and serving.