This brunch pastry with a buttery crumb topping is the delicious answer to an abundance of very ripe bananas.
Ingredients
- 2-¼ cups all-purpose flour
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 4 tablespoons cinnamon
- Pinch of salt
- 1 cup butter, softened
- 1 cup butter
- 2 cups granulated sugar
- 4 eggs
- 5-6 over ripened bananas, mashed
- 6 cups flour
- 6 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon vanilla
- 3 cups milk
Instructions
1. To make crumb topping: Add flour, sugars, cinnamon and salt to a mixing bowl. Cut in butter, or use hands to incorporate into flour mixture until crumbly. Set aside.
2. To make cake: Preheat oven to 325° and grease a 9" x 13” pan with cooking spray.
3. Using a hand mixer or a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, scraping bowl in between each egg. Add mashed bananas and stir to combine.
4. In a large bowl combine flour, baking powder, baking soda and salt. Add to butter mixture and combine until fully incorporated. Add milk and mix all ingredients together.
5. Pour batter into prepared baking pan. Sprinkle crumb topping evenly over the batter.
6. Bake 30-45 minutes until crumb topping is golden brown and cake springs back when touched and a toothpick inserted in the middle comes out clean. Serve warm or at room temperature
