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.

 

Mini Mocha Cheesecakes

Mini Mocha Cheesecakes | www.shariblogs.com

You can probably tell that we like cheesecake around here.  Especially these little mini ones.  They are just the perfect size.  My middle son LOVES chocolate.  Anything chocolate.  I decided I would make these mini mocha cheesecakes for him.  He was in heaven!!  Give them a try.  You won’t be disappointed.

Mini Mocha Cheesecakes
 
Author:
Serves: 12
Ingredients
FOR THE CHEESECAKE:
  • 10 Oreo cookies, finely crushed
  • 2 Tbsp. butter, melted
  • 2 pkg. Philadeplphia Cream Cheese (8 oz. each), softened
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. Espresso Powder
  • 2 tsp. water
  • 1 pkg. (4 oz) Baker's Semi-Sweet Chocolate, melted, cooled
  • **Bring all ingredients to room temperature before beginning.**
Instructions
FOR THE CHEESECAKE:
  1. Preheat oven to 350°F.
  2. In a small bowl, mix together cookies crumbs and butter. Press a spoonful into the bottom of your paper lined muffin tray.
  3. Bake for 8 minutes.
  4. Using your mixer with large mixing bowl, beat cream cheese and sugar together until just blended.
  5. Add eggs in one at a time. Beat until just blended.
  6. Dissolve the espresso powder in water. Add that to batter with the melted chocolate.
  7. Beat until blended.
  8. Spoon batter into each cup (about ¼ cup). The cups will be full.
  9. Bake for 23 to 25 minutes. Make sure that the centers are set. Remove from oven and place tray on wire rack to cool.
  10. Enjoy!

**Adapted from Kraft Foods.

Key Lime Crumb Bars

Key Lime Crumb Bars | www.shariblogs.com

These Key Lime Crumb Bars are soooo delicious!  They are so light and refreshing.  Just perfect for a hot summer day.  I like keeping them in the fridge so they are extra cool.  Yum!!!   As usual with the recipes that I share, these are easy to make too.  I hope you will give them a try!

Key Lime Crumb Bars
 
Author:
Serves: 1 dozen bars
Ingredients
  • 1⅓ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 stick (1/2 cup) butter, slightly softened
  • 1 cup brown sugar (lightly packed)
  • 1 cup old fashioned oats
  • 1 can (14 oz.) sweetened condensed milk
  • ½ cup key lime juice
  • zest of 1 lime
Instructions
  1. Preheat your oven to 350°.
  2. In a large bowl, mix butter and brown sugar together until well blended
  3. In a smaller bowl, sift together the flour, salt, and baking powder.
  4. Add the oats into the butter mixture and stir well.
  5. Then add in the sifted flour mixture. Now stir until combined into a nice crumb.
  6. Lightly spray an 8x11 glass pan and press half of the crumb mixture into the bottom.
  7. In a small bowl, mix together the condensed milk, key lime juice and lemon zest.
  8. Spread this onto the crumb layer in your glass pan. Then use your hands to knead together the other half of the crumb mixture (to better incorporate the butter) and put it on top of the lime mixture. Do NOT press the crumb this time!
  9. Put in the oven and bake for 20-25 minutes and golden brown.
  10. Remove from oven and let sit for 30 minutes to rest.
  11. Refrigerate for two-four hours. Cut into bars and serve.

Recipe adapted from The Pioneer Woman.