Banana Crumb Snack Cake

I can’t stop baking. My housemate had overripe bananas… so he asked me if I wanted them for baking.  How could I say no?  Food should never be wasted.

Instead of the usual loaf bread I wanted to try something a little bit different… this may be my favorite way to use up old bananas yet!  There is plenty of sugar and butter to outshine the healthy addition of the banana, but that aside this is a must try recipe.  My house devoured a whole pan in just a few hours… so you might want to double this one!

Banana Crumb Snack Cake
Makes 1 8×8 square cake

Streusel:
6 TBSP all-purpose flour
6 TBSP firmly packed brown sugar
3 TBSP unsalted butter, softened
2 tsp. ground cinnamon
1/8 tsp. freshly-grated nutmeg

Cake:
1 1/3 c. cake flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1/8 tsp. freshly-grated nutmeg
3 very ripe/overripe bananas (about 1 c.)
3 TBSP buttermilk
1 tsp. vanilla bean paste or pure vanilla extract
½ c. (1 stick) unsalted butter, softened
3/4 c. granulated sugar
1 large egg

To make the streusel, in a small bowl, mix together the flour, sugar, butter, cinnamon, and nutmeg with your fingertips until the mixture resembles lumpy sand.  Refrigerate until needed.

Place a rack in the center position and preheat the oven to 350 degrees F.  Butter and flour an 8×8 pan or line with parchment and spray.  In a medium bowl, sift together flour, baking powder, baking soda, salt, and nutmeg.  Set aside.  In a medium bowl, mash bananas with a fork.  Add in buttermilk and canilla and stir to combine.  Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or a large bowl with a hand mixer) cream together butter and sugar on medium-low speed until fluffy, 2-3 minutes.   Add the egg and beat until thoroughly completely incorporated.  Add the banana mixture (The batter may appear curdled for a moment, but will come back together with the dry ingredients.) and beat to combine.  Reduce the mixer to low and gradually add the flour mixture in two additions, beating just until incorporated.  Pour batter into prepared pan and smooth the surface with a rubber spatula. Sprinkle the streusel evenly over the top.  Bake the cake until it springs back when gently pressed in the center and a round wooden toothpick inserted in the center comes out clean, 35-38 minutes. Transfer to a wire rack and let cool in the pan completely before cutting and serving.  Will keep, tightly covered on the counter or in the refrigerator, up to 3 days.  Serves 9.
Recipe from Apple A Day
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