This easy moist banana cake with a buttery crumb topping is a great way to use up those overripe black bananas on your counter!
Course Dessert
Cuisine American
Servings 16pieces
Calories 325kcal
Author Just a Little Bit of Bacon
Ingredients
Crumb Topping
3/4cuplight brown sugar,packed
1cup(5 oz) all-purpose flour
8tbsp(4 oz) unsalted butter,cut into 1-inch cubes
Banana Cake
2cupsall-purpose flour
1tbspbaking powder
1/4tspbaking soda
1tsptable salt
4largevery ripe bananas
1 1/2cupsgranulated sugar
8tbsp(4 oz) unsalted butter,melted and cooled
2largeeggs
1tspvanilla
Instructions
Preheat oven to 350F. Grease a 9x13 baking pan.
Crumb Topping
In a large bowl, mix the flour and brown sugar together. Add butter and work it into the flour mixture until well blended and the topping clumps together.
Banana Cake
In a medium bowl mix together flour, baking powder, baking soda, and salt. Then, in a large bowl whisk together the peeled bananas and sugar until smooth. Whisk in the melted butter, eggs, and vanilla. Add the flour mixture to the bowl. Fold in the flour with a large spoon or spatula until just combined.
Pour the batter into the prepared pan and top evenly with the crumb mixture. Bake for 45-50 minutes, testing with a toothpick for doneness. (Toothpick should come out mostly clean, with a few moist crumbs.) Allow the cake to cool for 5-10 minutes, then cut and serve.
Notes
Bananas: If your bananas are ready, but you're not ready to make the cake, just peel them and put them in a freezer bag and freeze until it's time to make the cake. You can freeze them for up to one month. When it's time to use them, let the bananas thaw completely first.
Measuring Flour: Either use a scale or use the scoop and sweep method where you scoop up the flour with your cup and sweep off the excess.