Monday, December 16, 2019

monday {menu}



{recipe from... h e r e}

b a n a n a
crumb cake

Ingredients...

  • 1/2 cup butter {softened}
  • 1 cup sugar
  • 3 ripe bananas {mashed}
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp sour cream
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Crumb Mixture...

  • 1/2 cup butter {softened}
  • 1 cup brown sugar
  • 1 cup flour
  • 3/4 tsp cinnamon

Instructions...

  1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.
  2. Combine softened butter and sugar in a bowl and beat until well combined.  I used a hand mixer but you can mix it by hand or with a stand mixer.  Add mashed bananas and combine.  Add eggs, one at a time and stir well after each addition.  Add vanilla and sour cream, mix to combine.  Note:  The mixture will seem thin but that is how it is supposed to be.
  3. Add flour, baking powder, salt and stir until just combined {don't over mix}.  Pour into the bottom of the greased 9x13 pan.
  4. In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a fork.  Don't over work the mixture or you will get a paste and it will change the texture of the bread.  Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean.  Serve warm or cool and cover.  Store at room temperature for up to 3 days.

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