This is a recipe I threw together and has been all the rage at my house. I love crumb cakes. Not too sweet, more filing than regular cake, and with that delicious crumbly topping, you just can’t go wrong.
In my eternal quest to not waste food, I did this one up as a twist on the old tried and true banana bread as a way to use up those almost-too-ripe bananas. It has been a huge hit at my house and just about flies out of the pan the moment I remove it from the oven. My husband is completely over the moon when I make it now and my son drives me bat crazy wanting to know when it is going to be done baking. I’ve made it twice this week, and it’s only Wednesday!
Banana Crumb Cake
- 2 cups sugar
- 1 cup milk
- 1 cup chopped nuts (optional)
- 2 cup self rising flour
- 1 stick margarine
- 2 eggs
- 3 bananas
- 1 tsp vanilla
- 1 stick (1/2 c) Margarine
- 1 cup brown sugar (dark or light)
- 1 cup flour (self rising or plain, whatever you have on hand)
Spray two loaf or 8 by 8 pans with cooking spray. Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied. Add margarine, mix until creamed together with banana mixture. Add all other ingredients and blend well.
In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/4 of batter into each pan, top with 1/4 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.
Cake is done when toothpick inserted in center comes out clean.
Give one to a friend. Never hurts to be neighborly.
Photo courtesy of SouthernPlate