I made this a few days ago and we are still loving every piece, yum! It’s a moist light cake with absolutely delicious crumble on top – give me crumble and I am a happy girl. Seriously though, this is the best breakfast, snack, dessert, you name it. If you want to make it more healthy make half the crumble and don’t layer it.
Banana Crumble Cake
Moist, crumbly banana cake goodness!
| Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour |
2 cups flour
1 tsp salt
3 tsp baking powder
3 ripe bananas
½ cup butter (room temperature)
1 tsp vanilla
1½ cups granulated sugar
1 cup milk
½ cup cold butter, cubed
1 cup brown sugar
1 cup flour
Step 1: Preheat oven to 350 degrees. Grease a 9×13 baking pan (or equivalent).
Step 2: In a large bowl combine flour, salt, and baking powder, then set aside.
Step 3: In a medium bowl mash bananas (thaw them first if they were frozen, like mine always are!), then mix in the butter until combined. Add the eggs, vanilla, sugar and milk, then mix until combined.
Step 4: Add the flour mixture to the banana mixture, stir well, then set aside.
Step 5: Make the crumble. In a small bowl add the cubed butter, brown sugar, and flour. Combine the ingredients by using a pastry cutter, two knives, or, two clean hands. Basically, do what you can to make it form crumbs, don’t blend the ingredients together, just combine. (Since I don’t have a pastry cutter, and didn’t want to wash more dishes I dug in with clean hands. Basically, I pulled apart pieces of butter until they were small, and continued to stir and fluff the mixture until it looked the way I thought crumble should look).
Step 6: Pour half the batter into your prepared pan. (If you want a healthier cake, or prefer less crumble, pour all the batter into the pan at this time.)
Step 7: Sprinkle ⅓ of the crumble onto the batter, then cover with the remaining batter. Add the remaining ⅔ of crumble, ensuring that it is evenly spread across the top of your cake (If you are not layering, simply add all of your crumble to the top of the batter).
Step 8: Bake for 50-55 minutes, until a toothpick comes out clean and the edges of the cake are light brown.Let cool for 10 minutes, then dig in! It’s always the best when it’s still warm from the oven.
And there you have it! A delicious banana crumble cake that’s perfect to eat at any time! Since our trip to Europe, my husband and I have loved having small Italian breakfasts, basically some kind of baked good with a cup of coffee. It really is the best way to start the day. So go on, give it a try tomorrow with your delicious banana cake!