Banana Cinnamon Crumb Cake

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This Banana Cinnamon Crumb Cake has become a new favorite around here.  It is super moist and that crumb topping just takes it to a whole new level of delicious!  I think I could sit down and eat the whole pan by myself.  This makes a great breakfast cake, but it’s good for dessert any time too.  It is a great way to use up those bananas that you have sitting around getting a little too ripe. I always bake with bananas that are VERY ripe so that the banana flavor really comes through.  I know you won’t be disappointed if you try these!

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Banana Cinnamon Crumb Cake
 
Author:
Ingredients
  • 1⅓ cup sugar
  • 1 cup sour cream
  • 2 eggs
  • 2 Tablespoons butter, softened
  • 1½ cup mashed ripe bananas (3-4 bananas)
  • 1½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • Cinnamon Sugar Mixture
  • ⅙ cup sugar
  • 1½ teaspoon cinnamon
  • Cinnamon Crumb Topping
  • ⅔ cup packed brown sugar
  • 4 Tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • 2 Tbsp butter
Instructions
  1. Preheat the oven to 375 degrees. (Use 350 degrees for a glass pan).
  2. Cream together the sugar, sour cream, egg and softened butter.
  3. Add the mashed bananas and vanilla extract.
  4. Add flour, salt and baking soda. Mix well.
  5. In a small bowl, mix together the cinnamon sugar mixture. Set aside.
  6. Pour half of the batter into a greased 9x13 pan and spread evenly.
  7. Now sprinkle the cinnamon/sugar mixture all over the batter.
  8. Add remaining batter to the pan and spread evenly.
  9. In a small bowl, mix together the brown sugar, flour and cinnamon ingredients.
  10. Cut in the butter until the mixture is the consistency of coarse cornmeal.
  11. Sprinkle the topping over your cake.
  12. Bake in the oven at 375 degrees (or 350 for glass pan) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  13. All cake to cool before serving. Enjoy!
Notes
*If you really like a good crumb topping, I would double the ingredients. As written, it makes a very light topping.

 

2016 Weekly Menu – Week 17

Each week I will be posting here what we have on our menu.  I try my best to bring in at least two new things a week.  I hope this gives you some good ideas of new things to bring into your weekly menu as well!

monday

White Chicken Chili

tuesday

Shrimp & Chicken Kabobs, Cheesy Bacon Potatoes*, French Bread Rolls*

wednesday

Chicken Fried Rice

thursday

Grilled Chicken*, Cavatappi Pasta*

friday

Pizza Night

satruday

Cheesy Chicken Taquitos, Homemade Guacamole & Chips

sunday

Eat Out!

sweettreats

Root Beer Ice Cream Floats

Lunch Lady Brownies*

Homemade Waffles – I use Unsweetened Almond Milk in place of the buttermilk.  Delicious!

notes

(Will come back here at the end of the week to give reviews on any of the new things we tried.)

* – indicates a recipe we are trying for the first time

2016 Weekly Menu – Week 16

Each week I will be posting here what we have on our menu. I hope this gives you some good ideas of new things to bring into your weekly menu as well!

monday

Rotel Nachos, Homemade Guacamole & Chips, Taco Salad

tuesday

Philly Cheesesteaks, Fries

wednesday

Grilled Pork Chops, Mac n’ Cheese, Corn, Rolls

thursday

Spaghetti with Homemade SauceCheesy Stuffed Garlic Butter Crescents

friday

Grilled Ribeye Steaks, Homemade Fries, Rolls

satruday

Smoked Pork Tenderloin, Mashed Potatoes, Green Beans, Corn & Homemade Rolls

sunday

Eat Out – Steak N’ Shake

sweettreats

Glazed Apple Cinnamon Oatmeal Bread*

Fresh Homemade Salsa

Homemade Waffles*

notes

  • The Glazed Apple Cinnamon Oatmeal Bread had a great flavor, but we found it was rather dry by the second day.  Also, the family didn’t care for the chewiness of the oatmeal in it.  I think I might try it again without the oatmeal and see how it goes.
  • The Homemade Waffles are sooooo good!  We have been trying to find a waffle recipe that we liked and this is a definite keeper!
  • We make the Philly Cheesesteaks quite often.  We don’t use the cream cheese though.

* – indicates a recipe we are trying for the first time