Tasty Tuesday-Banana crumb cake

Banana Crumb Cake Recipe

Moist banana cake loaded with sweet crumbs and baked to perfection.

Course Breakfast, Dessert

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12

Ingredients

• 1/2 cup butter {softened}
• 1 cup sugar
• 3 ripe bananas {mashed} or about 1 1/4 cups
• 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, eggs, vanilla and sour cream, mix to combine. 
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.

Recipe Notes

• Cake makes 12 large pieces of crumb cake.
• Make ahead and freeze for up to 3 months.
• Add 1/4 cup of chopped pecans to the crumb mixture for added taste and texture.

Recipe from Practically homemade.com