Don't Pitch Those Bananas

You know the thing about fresh fruit?  Either you buy it and no one eats it or you're at the store 3-4 times a week to restock.  We're that way with bananas.  We'll blow through a bunch, hurry up and buy more only to watch them turn brown and mushy!  There seems to be no in between.

Fortunately, like darn near everyone during the pandemic, we're never short on recipes for banana bread.  I still don't totally get how or why that became a thing, but I'm not exactly arguing either.  Any excuse to use my new oven and make a mess in the kitchen---I'm in!  

Found this gem at Practically Homemade (Banana Crumb Cake Recipe | Practically Homemade) and it quickly became our go to version.  This is decidedly more cake than bread and definitely one of the many culprits of the "pants are too tight these days" saga that we lived for months. 

With today being Valentine's Day, an impending winter storm and a few perfectly "ruined" bananas on my counter, it seemed like a perfect moment to make this.

The kitchen, I have to tell you, smelled incredible while this was in the oven.  At least twice, the girls came in to see if it was ready---the smell was that enticing.

We quickly shared half with our neighbors (see earlier comment about pants being too tight...considering there's progress on that front, giving this away was a better choice than eating it all ourselves....though seriously tempting!) and popped the other half in the fridge.  

It's so delicious, warmed up just a smidgen in the microwave and enjoyed with a mug of tea.  I feel like I should give the other half away before I lose all willpower!

Hope you enjoy this yummy treat as well!

xo,
Amy

What You'll Need:

Batter

• 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

What You'll Do:

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 or pop it in the fridge.

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.