Banana Crumb Cake

This is another banana cake recipe shared here after my previous posts:

Yes. My family really loves banana flavored baked goods! To make sure my family is not getting bored from the banana muffins or bread, I have been looking for another recipe to blow off their mind. This crumb cake is the best thing to have with a cup of coffee or milk in the morning. It is buttery, moist, dense and it is highly recommended to serve warm. However, it is not a healthy diet option. 

To make the crumb cake looks fancier, I have drizzled with chocolate glaze.

- The crumb to cake ratio seems to be 1:1 before baking. Don't be surprised on the ratio as the cake portion will rise a bit after cooking. 
- You can substitute with another kind of glaze, such as peanut butter (reference here Sweet Pea’s Kitchen) or sugar glaze. 

Recipes adopted from Sweet Pea’s Kitchen
Yield: 12 servings


Crumb Filling and topping:
1/2 cup cold butter, cubed
2/3 cups light brown sugar
1 cups all purpose flour

For the Coffee Cake:
1 cups all purpose flour
1 1/2 teaspoon baking powder
1/2  teaspoon salt
2 very ripe bananas (medium size), mashed
1/4 cup unsalted butter, room temperature
1/3 cups white sugar
1/3 cup brown sugar
1 large eggs, room temperature
1 teaspoon vanilla
1/2 cup whole milk

For the Chocolate Glaze:
Chocolate (70% Cacao)


To make the filling/topping:

  1. Blend the butter, sugar and flour in the food processor. Process until butter pieces are the size of peas, about with 10-15 1-second pulses.
  2. As I do not have a food processor, I first mix together the sugar and flour in a bowl until combined. Cut the cold butter into 1cm cube. Quickly add the cold butter to the flour mixture and use fingers to cut/ mix them into crumbs.
  3. Place crumbs in refrigerator until ready to use.
  4. Preheat the oven to 350°. Grease a 9" x 9" square baking pan and set aside.

To make the coffee cake:

  1. In a medium bowl, mix together the flour, baking powder, and salt; set aside.
  2. In a large bowl, whisk together mashed bananas, butter, sugar, eggs and vanilla until combined.  
  3. Beat in milk and flour mixtures alternatively (in ~ 2 batches) until just combined and do not over mix.
  4. Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with remaining crumb mixture.
  5. Bake for 40-45 minutes until the center is set and a toothpick comes out clean.

To make the chocolate drizzle:

  1. Melt the chocolate in a double boiler. Fill the melted chocolate in a Ziploc bag and cut a tiny hole at one of the corner. Using that corner as the tip, drizzle the chocolate with your creative pattern on the crumb cake. Serve warm with a cup of coffee or tea.  


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