Friday, May 15, 2015

Recipe: My Banana Crumb Cake Is Out-Of-This World Delicious!


Piece of Banana Crumb Cake 1.jpeg
My Banana Crumb Cake 


The recipe that I want to share with you is one of my absolute best for making use of over ripe bananas. Besides being light and staying moist far longer than any banana bread, this cake is hardly any work!  This is one of those recipes where you just basically throw ingredients together and uses oil instead of creaming butter with the sugar.

Furthermore, it just uses one cup of sugar and has a wonderful crumb topping with tasty nuggets of butter, cinnamon and another one-third cup of brown sugar.

The flavor of this simple cake is so complete that you honestly don’t need to add any vanilla extract in addition to the cinnamon!  

Do remember to level off your baking soda and baking powder.  You need to be exact because too much or too little can ruin your baking efforts.  

Once you try this recipe, I am sure that you are going to be so happy that you did.  In fact, tell me once you make it of what you think.




My Banana-Crumb Cake

Crumb Topping:

1/4 cup of flour
1/3 cup of brown sugar (light or dark)
2 tablespoons of butter or margarine (not spread)
1/4 teaspoon of ground cinnamon


Cake Batter:

1-1/3 cups mashed, ripe bananas (3 large or 4 medium size)
1 tablespoon lemon juice
½ teaspoon ground cinnamon
2 cups of flour
1 teaspoon of baking powder, leveled
½ teaspoon of baking soda, leveled
½ cup of canola oil
3/4 cup of brown sugar (light or dark)
1/4 cup sugar
2 large eggs



To Prepare the Crumb Topping:

Rub the topping ingredients together in a mixing bowl as you would for pastry.  Set aside.

To Make the Cake Batter:

In another mixing bowl, mash the bananas with a fork and then add the lemon juice, sugars, eggs, oil, cinnamon and beat with your electric mixture to incorporate.  

Sift the flour with your baking powder and baking soda.  Slowly add some to your banana mixture and beat through adding more flour mix until everything is combined.

Grease a 12 -3/4" x 9" x 2" baking pan and pour your batter.  Top with the crumb mix.

Bake in a 350-degree oven for about 25 minutes or until a cake tester, toothpick or slender knife inserted comes out clean.  

ENJOY!

Banana Crumb Cake piece 2.jpeg
You'll love how light and well this Banana Crumb Cake keeps.  Seriously, it does stay more moist than can imagine.

2 comments:

Jackie said...

This looks delicious! I just printed it and can't wait to try making it. Thanks for sharing the recipe!

Mary Balandiat (Nuts 4 Stuff) said...

Honestly, this is new favorite banana cake recipe. It stays so fresh and moist too. Wait until you taste! Let me know how it turns out for you.