Banana Crumb Cake
A delightful treat that combines the sweetness of ripe bananas with a crumbly topping. This cake is moist, flavorful, and perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Use overripe bananas for best flavor
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Crumb Topping
- 1/2 cup brown sugar Can substitute with granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 cup chopped nuts (optional) Customize with chocolate chips or dried fruit
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar.
- Beat in the eggs, mashed bananas, and vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add dry ingredients to the banana mixture.
- Pour the batter into the prepared pan.
Crumb Topping
- In a separate bowl, mix together brown sugar, cinnamon, and nuts for the crumb topping. Sprinkle over the batter.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving.
Notes
Serve warm or at room temperature. Pairs beautifully with coffee or tea. For extra indulgence, serve with whipped cream or vanilla ice cream. Store at room temperature for up to 2 days, or refrigerate for up to a week. Can be frozen for up to 3 months.