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!
Banana Cinnamon Crumb Cake
Author: Shari Blogs - All Things Simple & Delicious :
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
- Preheat the oven to 375 degrees. (Use 350 degrees for a glass pan).
- Cream together the sugar, sour cream, egg and softened butter.
- Add the mashed bananas and vanilla extract.
- Add flour, salt and baking soda. Mix well.
- In a small bowl, mix together the cinnamon sugar mixture. Set aside.
- Pour half of the batter into a greased 9x13 pan and spread evenly.
- Now sprinkle the cinnamon/sugar mixture all over the batter.
- Add remaining batter to the pan and spread evenly.
- In a small bowl, mix together the brown sugar, flour and cinnamon ingredients.
- Cut in the butter until the mixture is the consistency of coarse cornmeal.
- Sprinkle the topping over your cake.
- 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.
- 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.
- Camera: NIKON D800
- Focal length: 60mm
- ISO: 500
- Shutter speed: 1/160s
- Aperture: ƒ/4.5