We seem to have an overabundance of bananas in our house right now. D and I both bought bunches not knowing that the other had. Yes, we are not the most efficient crew lately…
A couple of bunches of bananas ripening at the same speed means? Yes! Baking with bananas!
First up is a recipe that I first made last year and really loved, but wanted to make again. Loved it just as much the second time around.
Delicious, light, and moist banana cake topped with a crunchy, sugary streusel? Sign me up. And since the word “snack” is in the recipe title, it kind of makes it okay to have dessert any time of day, right? 🙂
This is from one of my favorite must-read blogs – The Galley Gourmet – go check her out!
Banana Streusel Snack Cake
Yield: One 8 x 8 inch cake
For the streusel topping:
6 Tbsp. (3 ounces) unbleached all-purpose flour
6 Tbsp. firmly packed light brown sugar
3 Tbsp. unsalted butter, softened
1/4 tsp. ground cinnamon
For the cake:
2 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup mashed ripe banana (about 2 medium)
3 Tbsp. whole milk, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. distilled white vinegar
8 Tbsp. (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1 extra-large egg, at room temperature
Preheat the oven to 350 degrees.
Spray an 8 x 8-inch baking pan with non-stick spray; line with a sheet of parchment paper – allow for an overhang to ensure easy removal of the cake.
To make the streusel:
In a medium bowl, combine the flour, sugar, butter and cinnamon with your fingers to form small crumbs (alternately, you can do the same with two forks); set aside.
To make the cake:
1. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
2. In another bowl, combine the mashed bananas, milk, vanilla and vinegar.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-low speed until light and fluffy (2-3 minutes).
4. Add the egg and beat until incorporated; scrape down the sides of the bowl as needed.
5. Add the banana mixture – Don’t worry! It will look curdled and gross! – and beat until combined.
6. Put the mixer on lowest speed setting and gradually add the flour mixture. Mix until just combined.
7. Pour batter into the prepared pan and smooth the surface until even. Sprinkle the streusel evenly over the batter.
8. Bake until a tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack; cool for 10 minutes.
9. Remove the still warm cake from the pan with the parchment overhang and place on the rack to cool completely.
Source: The Galley Gourmet