Monday, October 27, 2014

Banana Crumb Cake

Banana Crumb Cake

Makes (2) loaf pans, (2) 8x8's or (1) 13x9

My good friend Cheryl turned me on to this recipe.  Easily the best banana crumb cake I've ever eaten.  So flavorful and moist, and the crumb filling/topping is to die for!
Source: Southern Plate

For the crumb cake:
2 c. sugar
1 c. milk
1 c. chopped nuts (optional)
2 c. self-rising flour
1 stick margarine
2 eggs
3 bananas
1 t. vanilla

For the crumb topping:
1 stick (1/2 c.) margarine
1 c. brown sugar
1 c. flour (self-rising or plain)

Spray two loaf of 8x8 pans with cooking spray (you can also use a deep 13x9).  Place peeled bananas in mixing bowl, add sugar.  Mix until bananas are liquefied.  Add margarine, mix until creamed together with banana mixture.  Add all other ingredients and blend well.

In medium bowl, place all topping ingredients.  Cut together with a long-tined fork until well blended.  Pour 1/4 of batter into each pan, top with 1/4 crumb mixture.  Pour remaining batter over and top with remaining crumb mixture.  (If you are using a 13x9, pour 1/2 batter, than 1/2 crumb.  Then remaining batter and remaining crumb.)

Bake for 45-60 minutes for loaf pans or 8x8s.  For 13x9, bake for 50-70 minutes.
Cake is done when a toothpick inserted in center comes out clean.

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