Banana Crumble Cake

I had three black bananas on my counter, like the kind you see and you wonder how a family of flies hasn’t created a village by them. Or on them. Or anywhere near them. Anyway…I wanted to try something a bit different than my usual banana bread variations, so, I give you, the banana crumble cake!

Ingredients/Recipe:

For the cake:

• 3 ripe bananas, mashed (the closer they look to garbage-time, the better)

• 2 eggs

• 2 tsp of baking powder

• 1 1/2 cups of flour

• 1/2 tsp of salt

• 1 cup of sugar

• 1 tsp of vanilla

• 1 stick of softened butter

• 2 tbsp of sour cream

For the crumble mixture topping:

• 1 cup of brown sugar

• 3/4 tsp of cinnamon

• 1 cup of flour

• 1 stick of softened butter

  Putting it Together:

In a bowl, combine 1 stick of softened butter with the sugar, and mix together. Add in the eggs, vanilla, sour cream, and the 3 mashed bananas, and mix together. Finally, add the flour, baking powder and salt, and stir together until just combined. Pour mixture into a greased 9x13 pan.

In a separate bowl, combine the 4 ingredients for the crumble topping (brown sugar, cinnamon, flour and butter) and work the mixture together either with a fork or your hands, into small crumbs. Don’t over work the mixture, you want it to be in small crumbs and not pasty.

Sprinkle the crumble topping mixture evenly over the cake mix in the pan, creating a thick layer on top. Bake at 350 degrees for 30-35 minutes, until you can insert a toothpick and it comes out clean.

Serving

Serving warm is really great, but like any cake, you can also serve after it has cooled off.  

Load of Crock Tip(s):

• Be sure to cover any cake you don’t eat right away (after it has cooled off) to ensure it doesn’t dry out

• Like a banana bread, this cake can also be frozen for eating at a later date

So the next time you also may be wondering how a fly colony hasn’t formed on your countertop around your (very) ripe bananas, you will have a go-to for putting those mushy beauties to use!