Warm Banana Crumble Cake
Source of Recipe
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Recipe Introduction
Preparation time: 25 minutes
Cooking time: 40 minutes
Yield: 10 to 14 servings
Served warm, this is one of the best banana cakes I have tasted. Use ripe bananas for depth of flavor.
List of Ingredients
Crumble topping:
1/2 C flour
1/3 C packed light-brown sugar
1/4 t ground cinnamon
1/3 C chopped pecans
4 T cold unsalted butter, cut into 4 pieces
Cake:
3 large eggs
1 2/3 C sugar
1 stick plus 3 T unsalted butter, softened
1/2 C buttermilk
3 medium ripe bananas, mashed
2 1/4 C cake flour
1 1/4 t each: baking powder, baking soda
1 t salt
1 large ripe banana, diced
Recipe
1. Heat oven to 350 degrees. For topping, put all ingredients in small bowl and cut butter with pastry blender or 2 knives until mixture is crumbly. Set aside.
2. For cake, put all ingredients, except diced banana, in bowl of electric mixer. Mix on low speed 30 seconds; scrape bowl. Mix on high speed 3 minutes. Stir in diced banana by hand. Pour into greased and floured 13-by-9-inch baking pan. Smooth top. Evenly sprinkle topping over batter.
3. Bake until browned and wood pick inserted in center comes out clean, about 40 minutes. Let cool 1 hour before serving. Can be made a day ahead and kept at room temperature, covered.
5. To serve, reheat in 300-degree oven 15 minutes. Cut into squares. Serve warm.
Nutrition information per serving:
Calories .......... 360 Fat ............ 16 g Sat. fat ........ 8 g
% cal. from fat .... 38 Chol. ......... 79 mg Sodium ....... 340 mg
Carb. ............ 53 g Protein ......... 4 g Fiber ........... 2 g
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