I usually make the same ol’ banana bread or banana muffins with the brown bananas that linger on my counter top. This time I was inspired to make something different. I used two of my go-to recipes and combined them to make this hybrid of crumb cake and banana bread. It’s awesome. Enjoy.
Cake:
- 3 over-ripe bananas
- 1/2 cup butter, melted (Kerry Gold is the freakin’ best!)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups gluten free flour (LOVE Bob’s Red Mill One to One GF flour)
- 1/2 cup chopped walnuts
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons whole milk
Crumbs:
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 cup and 1 tablespoon gluten free flour
- 1/4 cup chopped walnuts
- 1/2 cup butter, melted
Glaze:
- 2/3 cup confections sugar
- However many teaspoons milk to reach preferred consistency. Mine took around 1 tablespoon.
- pinch salt, pinch cinnamon, few drops of almond extract
- Mix together to make glaze
Directions:
Preheat oven to 350.
Grease and lightly flour a 9 inch round cake pan.
Combine all crumb ingredients but the melted butter and mix with fork or hand. Stir in melted butter with fork until crumbs form, set aside.
In a separate bowl mix together the dry ingredients: flour, walnuts, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, mash the bananas. Whisk in melted butter and mix well. Add in sugar, eggs and vanilla and whisk until combined. Add dry ingredients and mix well.
Add 2 tablespoons of milk and stir until fully incorporated.
Pour into prepared cake pan and evenly top with crumbs, slightly pressing down.
Bake for approximately 50 minutes or until a toothpick comes out clean. Do not over-bake! Let cool for about 10 minutes before (carefully) turning out of the pan. Let cool and top with optional glaze.
SWEET CAFFEINE 