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Sunday, August 17, 2014

Banana bread crumb cake

Two years ago I walked into a bar with my friend E and sat down next to a handsome guy.  I'll spare you all the sappy stuff, but I'm sure you've figured out by now that that handsome guy I was sitting next to was B!

I have to say,

It's been an amazing two years!

Since this year the date falls on a Sunday -- and one that I'm not working on! -- I decided I'd bake up a nice treat for us to celebrate the occasion.  B never got to try the heavenly banana cake I made for Mother's Day, and recently he suggested I make some banana bread when I asked -- annoyingly, I'm sure (and not for the first time) -- "What should I bake?"  He also raves about the crumb cake muffins I made when he had a visitor in town this spring to just about anyone who will listen.

So when, scrolling through my Facebook feed, I saw a post for this Banana Bread Crumb Cake, I knew I didn't have to look any further for what I was going to bake!!  And when I mentioned it to B a few days beforehand, he was overly ecstatic -- so then I knew for sure that I had chosen the right recipe!  Luckily I remembered to pick up bananas that night so that they had time to ripen before I planned to bake the cake.

Banana Bread Crumb Cake
From Cookies & Cups


For the Cake:

2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas
1/2 cup butter, at room temperature
2 cups granulated sugar
2 eggs
1 tsp vanilla
1 cup milk

For the Crumb Filling and Topping:

1 cup cold butter, cubed
2 cups light brown sugar
2 cups flour

For the (optional) Glaze:

1 cup powdered sugar
1-2 Tbsp milk


Preheat the oven to 350F.
Spray a 9 x 13 inch pan with cooking spray.

In a medium bowl whisk together the flour, baking powder, and salt.
Set aside.

In a large bowl mash the bananas until they become liquified.
Mix in butter until combined.
Then stir in sugar, eggs, and vanilla until mixed well.
Stir in milk and flour until combined.

Prepare crumb filling/topping.
Combine all the ingredients together, cutting them together with a fork or pastry cutter until a coarse crumb forms.

Pour half of the batter into the prepared pan.
Top with 1/3 of the crumb mixture.
Cover the filling with the remaining batter.
Top with the remaining crumb mixture.

Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.

* If desired, mix the powdered sugar and milk together.
Drizzle on top.

Cake can be served warm or at room temperature.

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