Banana Crumb Cake
Homemade crumb cake with buttery topping and a sweet glaze.
Servings: 16
Ingredients
Cinnamon Sugar
- 3 tablespoons light brown sugar
- 1 ½ teaspoons ground cinnamon
Crumb Topping
- 1 stick unsalted butter, melted
- 18 tablespoons flour (1 cup + 2 teaspoons)
- 1 teaspoon ground cinnamon
- ⅓ cup sugar
- ⅓ cup packed light brown sugar
Banana Cake
- 1½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- ½ cup light brown sugar
- ½ cup sugar
- ⅓ cup sour cream
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 2 medium ripe bananas, mashed
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions
Make the Cinnamon Sugar
- In a small bowl, combine the brown sugar and ground cinnamon until incorporated. Set aside.3 tablespoons light brown sugar, 1 ½ teaspoons ground cinnamon
Make the Crumb Topping
- In a small bowl, mix the flour, ground cinnamon, sugar, and brown sugar. Add in the melted butter and stir until everything is moistened. Refrigerate if you desire.18 tablespoons flour, 1 teaspoon ground cinnamon, ⅓ cup sugar, ⅓ cup packed light brown sugar, 1 stick unsalted butter, melted
Make the Banana Cake
- Preheat the oven to 325℉ and line an 8x8-inch baking pan with parchment paper, allowing the sides to overhang.
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside1½ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, combine the cooled, melted butter with the brown sugar and sugar, using a wire whisk.6 tablespoons unsalted butter, melted and cooled, ½ cup light brown sugar, ½ cup sugar
- Once well combined, add in the sour cream, egg, pure vanilla extract, and mashed banana, and stir together with a rubber spatula. Make sure everything comes together.⅓ cup sour cream, 1 large egg, 1½ teaspoons pure vanilla extract, 2 medium ripe bananas, mashed
- Fold the flour mixture into the wet ingredients using the spatula and mix to combine, making sure there are no flour streaks.
- Spread half of the batter evenly into the prepared pan. Sprinkle the prepared cinnamon sugar mixture evenly over the batter. Cover the cinnamon sugar mixture with the remaining batter, evenly.
- Crumble the crumb topping over the batter, evenly, gently pressing it into the batter. You don't want to flatten it but you want it to stick.
- Bake in the preheated oven for 35-40 minutes. Check it after 35 minutes and add more time if necessary, in 5 minute increments. Bake until a toothpick comes out clean or with a few moist crumbs. Remove from the oven to a cooling rack.
- Allow to cool in the pan for 35 to 40 minutes before glazing the cake.
- Make the glaze by combining the powdered sugar, milk, and pure vanilla extract. If the powdered sugar is lumpy, sift it first. Stir until combined. Drizzle over slightly warm coffee cake.½ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract
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