Ingredients
Scale
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup milk
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, vanilla extract, and milk, then whisk until combined. Gradually incorporate the softened butter, mixing until the batter is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake light and fluffy.
- Transfer the batter into a greased 9-inch square baking dish or a similar-sized pan. Spread evenly to ensure consistent baking.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and use a pastry cutter or your fingertips to work the mixture until it resembles coarse crumbs.
- Sprinkle the crumb mixture evenly over the banana batter in the baking dish.
- Preheat your oven to 350°F (175°C). Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Cool completely before slicing to ensure neat serving.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze slices wrapped in plastic wrap and foil for up to 1 month for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg