Here’s a breakfast treat, a banana crumb cake that I’ve made for more than two decades. It’s based on a recipe from “The Family Baker” by Susan Purdy, one of my favorite baking books.
When the bananas on the counter ripen and go soft, and you start to think “banana bread,” try this recipe instead. The tender cake with a buttery crumb topping is lovely for breakfast, brunch or afternoon tea time. It’s a lunchbox favorite, as well.
Banana Crumb Cake Recipe
Buttery Crumb Topping
1/2 cup all-purpose flour
1/2 cup sugar
Pinch of salt
1 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 cups sifted, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
3 large ripe bananas, mashed (about a cup)
Baking Pan: 9-by-9-by-2 inch square pan
1.Heat oven to 350 degrees Fahrenheit. Coat the pan with a bit of softened butter or baking spray.
2. In a mixing bowl, add the crumb ingredients. Using your fingers or a fork, mix together to form crumbs. Set aside.
3. In a small bowl, mix together dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, add butter and sugar. Use an electric mixer to blend them until fluffy. Beat in eggs, vanilla and banana. Several times while you’re mixing, stop the mixer and scrape down the bowl. At low speed, slowly beat in flour mixture.
5. Pour the cake batter into the buttered pan. Top with crumbs and pat into batter.
6. Bake at 350 degrees for 45 to 50 minutes. Cake is done when a toothpick inserted in center comes out clean. Remove from oven and place on wire rack to cool.
7. Cake keeps for about 5 days, well-wrapped at room temperature.