![]() That will break down the sugars and make them perfect for baking. If you don't have any, you can take underripe or just ripe bananas and roast them. ![]() Banana - Using over ripe bananas makes a huge difference here in terms of flavor and even texture.If you don't have any available, it is very easy to make homemade brown sugar. I prefer light brown sugar, but dark brown sugar can also work well in this recipe, too. Sugar - It is important to use brown sugar in this recipe.Almonds - Honey roasted almonds add sweetness and crunch to the streusel, but you can use roasted unsalted almonds.You can use regular, honey, or cinnamon graham crackers. It adds so much flavor that complements the bananas so well. Graham cracker - Instead of flour, graham cracker crumbs are used in the streusel.A few ingredients, in particular, are very important to review. Yes, you can make your own buttermilk if needed using vinegar (or lemon juice) and milk.There really aren't a whole ton that goes into this moist banana crumb cake, but each ingredient plays a big part in adding the right flavor and texture. Bake until a toothpick inserted in the middle comes out clean. Spoon the batter into a 9-inch springform pan and sprinkle with the crumb topping. This will help prevent you from over mixing the cake batter, which can lead to a denser cake. Cream together the butter and sugars for a few minutes or until the mixture is light and fluffy, then mix in the eggs, vanilla, and mashed banana one at a time.Īdd the dry ingredients to the wet ingredients in three increments, alternating with the buttermilk. Whisk together the dry ingredients in one bowl. Stop when the mixture begins to form crumbs. Whisk together the dry ingredients, then cut the cold butter into the mixture using your hands or a pastry cutter. Buttermilk: This helps to create a moist, tender cake.įirst, you’ll need to make the crumb topping.Bananas: I like to measure out 1 and 1/2 cups of mashed banana to be precise, but it usually equals about 4 medium bananas or 3 large bananas.Vanilla extract: Use pure vanilla for the best banana cake.Eggs: Should be room temperature before being mixed into the batter.Salt: Enhances the banana flavor and balances out the sweetness of the bananas and sugar.Baking powder & baking soda: Work together to help the cake rise in the oven.Butter: Note that you’ll need cold butter to make the crumb topping and softened butter to make the cake batter.Cinnamon: Banana and cinnamon are the best pairing! I added cinnamon to the crumb topping and the cake itself to really amp up the flavor.Sugar: I used a mixture of brown sugar and granulated sugar to add both flavor and sweetness to the cake.All-purpose flour: Make sure to spoon and level the flour so you don’t end up with a dense cake.Here’s what you’ll need to make this recipe: This easy banana cake has two components: the crumb topping and the banana cake base. And let’s be honest, it makes eating cake totally acceptable for breakfast. This recipe really takes your typical banana cake to the next level. But every now and then I love to use bananas for something a little more rich and decadent like this Banana Crumb Cake. I really love my whole wheat banana bread when I’m looking for something a little healthier. But by the end of the week, I usually have a few left that need to be used. This Banana Crumb Cake is a perfect way to use those ripe bananas!ĭo you ever end up with a bunch of overripe bananas at the end of each week? Or is that just me? I typically buy some bananas each week at the grocery store with the intention of being healthy and actually eating them. A moist banana cake topped with an easy crumb topping.
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