Banana Bread Crumb Cake

  

Banana Bread Crumb Cake.  If you are a fan of brunch cakes, moist cakes and banana cakes, I have the cake for you, and this is it!  This delicious cake is the perfect weekend cake! 

This Banana Bread Crumb Cake recipe is a delicious twist between banana cake and banana muffins, with some scrumptious streusel thrown in for good measure. You can't lose! You really can't.

 

 

Admittedly its one of my older recipes which I am re-sharing with you.  Some things are so good however, that I think they bear repeating.  This is one of those things.

I don't think anyone will argue with the fact that I am a prolific blogger.  For over 10 years I have been sharing recipes on this page with you almost every single day. That's a whole lot of cooking to say the least.

When I first started, I used google sites to put a printable recipe on, redirecting you from this page to that one. People really like to have a recipe that they can print out. I totally understood that, and that was my solution to that.

 

As of July 1st, Google is converting all of its sites to a new format.  I hate change, but was willing to convert my site to the new format. One big problem.  

I have been such a prolific blogger that my existing site will not convert. Its too large. I have too much on there. Why, oh why did I have to share so much with you!

Because I never do anything half way.  I am not sure what I am going to do.  The recipes will remain on here of course, but you won't be able to click on the print link for those older recipes and go to an easy print page.  

 

I am going to have to go back and convert all of my recipes that I did in that format to my new Recipes Generator format.  I started using that two years or so ago, so no problem.  I only have about 3000 recipes to convert.

😳😳😳 I am up to the task.  I want you to know that.  It just may take me some time.

And in the middle of all that I am in the process of moving house. (Nothing is ever uncomplicated for me, nothing.)  So you will have to bear with me in the meantime.  Those older recipes you may need to copy and paste into a word document to print until I get them all switched.

 

And I hope you will, bear with me that is. I really do.  I work ever so hard on this page, trying to bring you delicious and fresh content as often as I can.  This last year has been so difficult for me.

Losing my husband, home, etc.  Having to move halfway across the world in the middle of a pandemic.  Having to start over again from scratch with zippity do dah! 

Have I mentioned that I never do things half way?  haha  In any case, do stick with me. This will all work out in the wash and I am really hoping that things will be back to normal soon.

 

As far as this cake goes.  ITS DELICIOUS!  Ooops sorry for shouting.  Its delicious.  I am not one to grab a banana out of the bowl and eat it, but when it comes to baking, ripe bananas are one of my favorite ingredients to bake with. 

Lovely goodies such as Banana, Cranberry and Walnut Loaf.  (This is so good that my next door neighbor in the UK asked me to bake him one each Christmas.) 

Then there are my Fully Loaded Banana Chip Muffins.  Oh so scrummy.  

Sour Cream Banana Loaf.  So moist and delicious.  My ex boss wanted me to bake it for him every week.  He loved it toasted and buttered for breakfast.  

And those are just a few of my baked banana goodies.

 

I just love this Banana Bread Crumb Cake.   It's moist and delicious and has a ribbon of scrumptious crumb which runs  through the centre.

This layer of centre crumb kind of turns caramel-like . . . oh so delicious.

It is topped with a crunchy crumb topping (same mixture as the centre crumb.) This crumb is moreishly buttery.  

Put the two together and you have a real winner on your hands.

 

It makes a largish cake. You bake it in a 9 by 13 inch pan.  It only keeps a couple of days though, because it is so moist.

If you have a large family won't be a problem as this disappears like water, But, if you are an empty nester (like me) or if there are only two of you, you will want to cut it into single servings, wrap well and freeze.

 

Wrapped well, it will keep frozen for up to two months or so, maybe a tiny bit longer.  The recipe can also be cut successfully in half.  (Good to know.)  

If cutting it in half, simply bake it in an 8 inch square pan, and cut the bake time down by about 1/4th.  I would start checking it at the 35 minute mark to be safe. 

 I don't have a problem either way. Having individually wrapped portions of Banana Bread Crumb Cake frozen and on tap???  Count me in! 

Cutting an overly large recipe in half successfully, count me in!  If you want any help with the ingredients, just message me and I will do my best for you.  I don't mind in the least.

In the meantime I hope that you will want to bake this scrumptious cake with its moist texture, crunchy topping, sweet glazed and big banana flavour!  Large or small.  

And do stick with me.  This ride is about to become even better!  Watch this space!  The future is bright!

Banana Bread Crumb Cake

Yield: Serves 12

Author: Marie Rayner

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

Moist and delicious with a tasty crumb running through the middle and garnishing the top. In the center it's just moreish, on top, it's crunchy. Gorgeous.

Ingredients

For the cake:

• 280g plain flour (2 cups)
• 3 tsp baking powder
• 1 tsp fine sea salt
• 3 medium ripe bananas
• 125g of unsalted butter, at room temperature (scant 1/2 cup or 9 TBS)
• 280g of caster sugar (2 cups)
• 2 large free range eggs
• 1 tsp pure vanilla extract
• 225ml of whole milk (1 cup)

For the crumb filling and topping:

• 225g cold butter, cubed (scant cup)
• 400g soft light brown sugar (2 cups)
• 280g of plain flour (2 cups)
• Icing sugar for dusting

To finish:

• 130g sifted icing sugar (1 cup)
• few drops vanilla
• 2 TBS milk

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch pan and dust lightly with flour, tapping any excess out. Set aside.
2. Make the crumb filling by stirring the flour and brown sugar together in a large bowl. Rub lightly to get rid of any lumps. Drop in the butter and cut it in with a pastry blender or a fork, until you have a coarse crumb mixture. Set aside.
3. Sift the flour and baking powder together. Set aside.
4. Mash the bananas until they are liquefied in a large bowl. Add the butter to combine and then beat in the eggs, sugar and vanilla until mixed well. Add the flour and milk alternately, beginning and ending with flour. Pour half of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover with the remainder of the batter. Sprinkle the remaining crumb mixture over top evenly.
5. Bake for 50 to 55 minutes (mine took an additional 15 minutes) until the center is set and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes. At the end of that time dust with icing sugar if desired. Whisk together the glaze ingredients until smooth and then drizzle them decoratively over the top of the cake.
6. Cut into squares to serve. This may be served warm or cold and will store in an airtight container for up to 2 days. It also freezes well.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

Created using The Recipes Generator

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 

Follow my blog with Bloglovin