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Sunday, May 3, 2015

Banana Crumb Cake

This cake is super moist and flavorful thanks to a few overripe and sweet bananas mixed in a great batter that is filled and topped with a buttery sugary crumbly streusel and then glazed with a simple vanilla glaze.  It is happiness in every bite and great for breakfast or dessert, or even for lunch like I had today. 

2 cups flour
3 tsps. baking powder
1 tsp salt
3 overripe bananas
4 oz,1 stick unsalted butter, melted in microwave then brought to room temp
1 1/2 cups granulated sugar
2 large eggs at room temp
1 tsp pure vanilla extract
3/4 cups sour cream
1/4 cup milk
4 oz, 1 stick unsalted butter, melted in microwave then brought to room temp
1 1/2 cups light brown sugar
1 1/2 cups flour
1 tsp cinnamon
1/2 tsp salt
1 cup powdered sugar
1 tsp pure vanilla extract
1-2 Tbsps milk
Preheat oven to 350 degrees.   Line a 9 x 13 " pan with parchment paper and spray generously with baking spray.  Prepare the streusel by mixing the sugars together with a fork in a med bowl, then add the melted butter and mix in with a fork and then your fingers until combined and crumbly, set aside in refrigerator.   In a medium bowl whisk together the flour, baking powder and salt.  In a stand mixer fitted with a paddle attachment mash the bananas on low speed, add the butter and mix until combined, then add the sugar, eggs, sour cream, milk and vanilla and mix until combined.  Slowly add the flour and mix on low speed until combined.  Pour half of the batter into prepared pan.  Take the streusel out of refrigerator and sprinkle about 1/3 of it over batter.  Pour remaining batter over and spread evenly in pan.  Then sprinkle remaining streusel over batter.  Bake on middle rack in oven for about 40 minutes, rotating pan halfway through baking time, until the center is set and toothpick comes out clean.  Let cool, then lift from pan and drizzle with glaze- for glaze mix all ingredients well until drizzling consistency.  Cut into 12 squares and serve.
Adapted from Cookies and Cups



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