BANANA CRUMB CAKE
This recipe is my favorite since it is a wonderful cross between banana bread and a cake. I take my really ripe bananas, peel them then put them in a freezer bag. Store them in the freezer until you need them. They thaw really quick by just sitting them out on the counter, or you can stick them in the microwave for a few seconds at a time. So easy to make. Serve warm with a hot cup of coffee.
Provided by Tandy Higgins
Categories Dessert
Time 1h15m
Yield 1 cakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and spray two 8 x 8 inch pans with cooking spray (or one 9 x 13-inch).
- Place the bananas in a large bowl and mash with a fork. Add the sugar to the bananas and mix together until creamy.
- Add the butter and mix until creamed together with the banana mixture. Add the remaining ingredients and blend well.
- In a medium bowl, combine the last 3 ingredients to make the topping. Cut together with a long-tined fork until well-blended.
- Pour one quarter of the batter into each pan and top with 1/4 of the crumb mixture (or half of the batter/topping into the pan if you are using the 9 x 13-inch).
- Pour the remaining batter over and top with the remaining crumb mixture. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Serve from the pan.
- If you don't have self-rising flour you can make your own! Add 1/2 teaspoon baking powder and 1/2 teaspoon salt for each cup of all-purpose flour.
Nutrition Facts : Calories 498.2, Fat 17.3, SaturatedFat 10.5, Cholesterol 74.5, Sodium 427.4, Carbohydrate 82.5, Fiber 1.6, Sugar 54.8, Protein 5.3
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