Banana Crumb Coffie Cake
INGREDIENTS
Crumb
Layers
- 1/2 cup cold butter (8 tablespoons), cut into
small cubes I use vegan
butter to keep this dairy-free
- 1 cup all purpose flour (gradually add more by
the tablespoon if needed)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Cake
- 2 cups all-purpose
flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 3 ripe bananas, peeled and mashed
- 1/2 cup butter, softened to room temperature
again, use vegan butter for
dairy-free option
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup almond milk (you can also use 1%, 2%,
whole milk, or even buttermilk)
Glaze
(optional)
- 1 cup powdered sugar
- 1-2 tbsp almond milk
INSTRUCTIONS
1.
Preheat
oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set
aside.
2.
In
a large bowl, use your hands or two forks to crumble together the cold butter
cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly
topping. Set aside the crumb mixture.
3.
In
a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set
aside.
4.
In
a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add
the sugar and mix for another minute, until well incorporated. Then add the
eggs, vanilla, and mashed bananas, and mix just until ingredients are
incorporated (do not overmix!)
5.
Turn
the mixer down to low, and alternate mixing in milk and flour until all
ingredients are combined.
6.
Pour
half of the cake mixture into the prepared baking dish. Top with 1/3 – 1/4 of
the crumb mixture. Then pour the remaining cake mixture on top of that layer
and finally, top evenly with the remaining crumb topping.
7.
Bake
at 350º for 50-55 minutes, until a toothpick comes out clean.
8. To make the optional glaze: In a small bowl, whisk together the
powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get
the glaze consistency you prefer. Set aside.
9. Cool at room temperature for 5-10
minutes before drizzling the glaze over the top, slicing, and serving.
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