Banana Crumb Cake (small batch)

 

I had two overripe bananas which needed using up the other day. I am not a person who really likes eating bananas, raw, really. There is something about the feel of them in my mouth. They have an almost astringent texture/taste to them.  Overripe however, I love LOVE to cook/bake with them!

I had seen this recipe for a Banana Crumb Cake on a page called Practically Homemade.  It looked really delicious with a dense banana cake on the bottom topped with a brown sugar crumb baked right into the cake.

This was somewhat different than the usual crumb cakes that I bake which always required that you make a crumb mixture and then use half of it with some eggs, milk added to make the base and then the remainder of the crumbs sprinkled on top.  The crumb mixture for this was for the topping only!  Very streusel like as well!

The original recipe made a 9 by 13-inch cake, however. Far too much cake for me, and I had only two medium sized bananas, not three. I decided to cut the recipe in half and make a snack sized cake in an 8-inch square baking tin.

This worked perfectly!  This made a cake that was just the right size, giving me just enough to enjoy myself and then share some with my next-door neighbor. She is always telling me she doesn't bake any more.  I hate to think of her only eating over-processed baked goods and so I often share a bit of my baking with her.  Works well for me. I get to enjoy baking and eating new things and she gets to enjoy a bit of baking without all the chemicals and preservatives of processed foods.

We both win!  And you will win too if you bake this cake. It's quite simply fabulous! (I apologize for the poor lighting in the photos. It is a really dark and dreary overcast day.)

WHAT YOU NEED TO MAKE BANANA CRUMB CAKE

For the cake batter:

• 1/4 cup (57g) butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 1/2 medium bananas mashed
• 1 large egg
• 1/2 tsp vanilla
• 1 TBS sour cream
• 3/4 cup (94g) plain, all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the crumb topping:

• 1/4 cup (57g) butter, at room temperature
• 1/2 cup (100g) soft light brown sugar, packed
• 1/2 cup (63g) plain all-purpose flour
• 1/2 tsp ground cinnamon

 

I used regular salted butter for the cake batter and for the topping. I never keep any other kind in the house. If I am concerned about the amount of salt in anything, I just cut back on any additional salt added. Works well for me.

I use Kirkland organic granulated sugar for the batter. In the U. K. I would use golden caster sugar.

My bananas were medium sized, not overly large. If your bananas are really small, I would think you would get away with using two small bananas. I froze the other half of the banana to use another time. Ever made banana ice cream? 

I used full-fat dairy sour cream.

I actually used soft dark brown sugar. If I was in the U.K. I would use muscovado sugar, which is a high molasses content brown sugar. It tastes wonderful.

 

HOW TO MAKE BANANA CRUMB CAKE

This is very easy. I like to make the crumb topping first so that it is ready to sprinkle over the batter as soon as you get the batter into the pan.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin and line the bottom with baking paper, leaving an overhang on two sides to lift the finished cake out with.

To make the crumble topping mix all of the ingredients together in a bowl with a fork until you have a crumbly mixture. Do not mash together or you will end up with a paste. You want a crumb.

Cream the butter and sugar together until light and fluffy. Beat in the egg, mashed banana, sour cream and vanilla, mixing well to combine.

 

Sift the flour, baking powder and salt together.

Stir the flour mixture into the creamed mixture, mixing only to combine. Do not over mix.

Pour the batter into the prepared pan and smooth it out. Sprinkle the crumb mixture evenly over top of the batter.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If you don't think it is done, you can bake it for a few more minutes until it is.

Leave to cool in the pan before lifting out. Serve warm, or cool. Cover tightly to store. The leftovers will keep well for up to 3 days. You can also freeze it.

 

Be prepared to be amazed by that lovely crumb topping. It really is fabulous. You can add chopped toasted nuts to it if you wish, or even some coconut.  Just don't add too much or you will mess with it's integrity and it is pretty perfect just as it is!

It is a generous amount.

The key to its fabulous crumb is to use a fork to mix it up, not a spoon or anything else. A fork. Do NOT overwork the mixture. We want crumbs not a paste. If you follow this instruction, you will have the perfect topping for your cake!

 

This was a really delicious banana cake. I know I say things like that all the time, but it is true. This really was delicious.  It has a moist and dense crumb which is what you would expect from a banana cake.

That crumb topping bakes right into the top of the cake and is also delicious. Sweet and crumbly, almost fudge-like.

This cake would be fabulous for breakfast with a hot drink. I would also make a delicious dessert served warm and topped with some whipped cream or Vanilla Ice Cream. Prepare to fall in love. This is one very fabulous cake!

 

Can you ever have too many recipes for using up overripe bananas?  I think not!!  Here are a few more favorites of ours in The English Kitchen!

ONE BANANA BANANA BREAD - Ever find yourself with just ONE overripe banana? Sure you could freeze it, but you could also bake this delicious banana bread which uses only one banana! Quick and easy it bakes up moist and delicious with a lush cinnamon sugar crust.

BANANA NUT BREAD - This is a recipe from my old Purity Cook Book. This is a cookbook I have had since the late 1970's. This is the bar by which I just all other banana bread recipes. Its perfection. Simple to make. Delicious. I like to enjoy it cut into thin slices and spread with softened butter.

Yield: 6 pieces

Author: Marie Rayner

Banana Crumb Cake

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is a lovely banana cake. Moist and dense, and topped with an incredibly tasty brown sugar crumble, which bakes into the top of the cake. I recommend waiting 24 hours before cutting it.

Ingredients

For the cake batter:

• 1/4 cup (57g) butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1 1/2 medium bananas mashed
• 1 large egg
• 1/2 tsp vanilla
• 1 TBS sour cream
• 3/4 cup (94g) plain, all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the crumb topping:

• 1/4 cup (57g) butter, at room temperature
• 1/2 cup (100g) soft light brown sugar, packed
• 1/2 cup (63g) plain all-purpose flour
• 1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin and line the bottom with baking paper, leaving an overhang on two sides to lift the finished cake out with.
2. To make the crumble topping mix all of the ingredients together in a bowl with a fork until you have a crumbly mixture. Do not mash together or you will end up with a paste. You want a crumb.
3. Cream the butter and sugar together until light and fluffy. Beat in the egg, mashed banana, sour cream and vanilla, mixing well to combine.
4. Sift the flour, baking powder and salt together.
5. Stir the flour mixture into the creamed mixture, mixing only to combine. Do not over mix.
6. Pour the batter into the prepared pan and smooth it out. Sprinkle the crumb mixture evenly over top of the batter.
7. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If you don't think it is done, you can bake it for a few more minutes until it is.
8. Leave to cool in the pan before lifting out. Serve warm, or cool. Cover tightly to store.
9. The leftovers will keep well for up to 3 days. You can also freeze it.

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