I’m usually not real big on bananas, that’s why we had some at home that went bad. My son eats them, but he had been out of town for the weekend so that meant there were extras lying around. It worked out perfectly for this recipe. All the ladies really enjoyed it. I got tons of compliments on it and plenty or requests for the recipe too. I didn’t win any high score awards that night, but I think I won the award for most delicious dessert. There wasn’t a single crumb left in the pan when I collected it at the end of the night if that tells you anything.
Check out what they are saying about this recipe over at NeighborFood:
“It’s so good, you might find yourself letting bananas rot just so you can make it.”
I’m not going to deny it… I’ve done it before myself!
For the cake
2 cups Gold Medal flour
3 teaspoons baking powder
1 teaspoon Morton salt
4 very ripe bananas
1/2 cup butter, room temperature
2 cups granulated sugar
1 teaspoon vanilla
1 cup milk
For the crumbs
1/2 cup (1 stick) Land O’ Lakes cold butter, cubed
1 cup light brown sugar
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
For the glaze
1 cup powdered sugar
1-2 Tbsp milk
1 teaspoon vanilla
Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas. Beat in the butter until well combined. Add the sugar, eggs, and vanilla and beat until combined.
Stir in the flour and milk alternately, beginning and ending with the milk. Set aside.
In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form.
Pour half of the cake batter into the prepared pan then layer with half of the crumbs. Pour the remaining batter on top followed by the rest of the crumbs. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for 10 minutes. Whisk together the glaze ingredients in a measuring cup then drizzle over the cake. Serve warm or at room temperature. Cake will keep for 3 days in a covered container, but the crumbs will lose their crunch after the first day.
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Quick Tip: It’s good with or without the icing.
Thanks again to NeighborFood for this moist and irresistible recipe.