I know I said in my last post that these Strawberry Cupcakes were the best thing ever, but so is this banana streusel crumb cake (also known as banana snack cake). I'm not exaggerating! You have to make it for yousrelf.
If you've been following my blog, you might know that I have this thing where I have to make banana bread whenever I have very ripe, brown bananas hanging around. I usually make it into bread or muffins using this recipe of my mom's. Its very delicious. You can see why I would be hesitant to try a new recipe, but I was really intrigued by this streusel-y recipe I saw over at Technicolor Kitchen. Everyone had good things to say about it. What can I say, I'm easily swayed by reviews!
I could go on and on and tell you about how I made this on Friday and again on Saturday because everyone loved it so much I ran out.Or I could mention how I brought it with me on a friend's boat Friday night and strange men I just met were fighting over the crumbs. I could blabber forever about the moist, fluffy cake and the sweet crunchy streusel. Or I could just tell you to go find you some brown bananas and get baking. I'm serious. Do it. Now!
Banana Streusel Crumb Cake
Makes about 16 pieces, depending on how big you cut the pieces
- 6 TBSP all purpose flour
- 6 TBSP light brown sugar, tightly packed
- 1/4 tsp cinnamon
- 3 TBSP unsalted butter, softened to room temperature and cut into 6 pieces
- 1 1/3 cups cake flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup very ripe bananas, smashed (2 medium or 3 small)
- 3 TBSP whole milk (I used 1 TBSP cream, 2 TBSP skim milk)
- 1 tsp vanilla extract
- 1 stick unsalted butter, softened to room temperature
- 1 cup white sugar
- 1 large egg, slightly beaten with a fork
First set out all your ingredients. I like to measure mine ahead of time. You will want everything to be at room temperature anyway.
Next, let's make your streusel. In a small/medium bowl, mix together flour, brown sugar, cinnamon and butter with finger tips until large crumbs are formed. Be careful not to over-mix or your streusel will not be crumbly enough and melt into the cake.
Place in fridge. Preheat oven to 350. Butter and flour (I use baking spray with both) 8x8 pan.
Sift together flour, baking power, baking soda and salt into a small bowl and set aside. Don't skip the sifting- it makes your cake fluffy and less dense.
In a medium bowl, mash bananas with a fork until relatively smooth. Add milk and vanilla and stir. Set aside.
In a large mixer bowl fitted with paddle attachment, beat butter and sugar on medium high until light and fluffy (about 3 minutes).
Reduce speed to medium and add egg until incorporated. Add banana mixture. It will look curdled- that's OK. Reduce speed to low and slowly add flour mixture until just combined. Make sure you are stopping to scrape down the sides of the bowl as needed.
Spread batter into prepared pan with spatula- making sure to smooth top evenly. Sprinkle evenly with streusel mixture.
Bake until it springs back lightly when touched in the middle and toothpick inserted near the middle comes out clean, 35 minutes. Transfer to wire rack and let cool completely in can before serving.
This very moist cake will keep about 4 days in a covered container. You don't have to share...