So, I made this fabulous banana coffee crumb cake last week. It is totally worth sharing here because it is that yummy! I was leaving town for about a week, and had several “seen better days” bananas needing attention on the counter. Immediate attention in the form of the freezer, the trash (gasp! I dislike wasting) or a baked pan of total and complete goodness. I chose the baked goodness. Partly because I was leaving town and for whatever reason I wanted to make sure my husband had breakfast for a few days? Not sure why I do that as he is a fully capable chef in his own right. He is not going to wither away to bones if I don’t provide coffee cake but still. I can’t help myself sometimes.
My husband refers to this banana coffee crumb cake as “fancy banana bread” and he absolutely loved it. The crunchy crumb top and the glaze add a decadent touch and make this a extra special sweet treat that would be even better with a large glass of cold milk or hot coffee. Perfect for these Fall days going into the holiday season. It is super simple to make and can be whipped up in about an hour if you have company for the holidays.
Speaking of holidays, it definitely feels like Christmas is en route at warp speed doesn’t it? I am sitting in an airport a couple hours from the city I was supposed to land in, and snow has completely blanketed the beautiful landscape. This diversion into winter wonderland is the reason I have some time on my hands to post this banana coffee crumb cake recipe so it’s quite alright. I enjoy the time to think and write a little.
My plane was diverted here last night and we were told we were on our own for a hotel for the night at midnight in a sleepy town in the snow (I know right?) and to be here today for an 11 oclock flight if we wanted a ride home to the airport we were supposed to land at had it not been for freezing fog sitting on the runway. After about 18 hours of travel, being delayed at the start of the day due to Air Force One leaving the same airspace we were leaving and causing my subsequent olympic sprints to two other planes and gates that were across the airport, this was just the perfect end to the day. Smile. We literally were feet from touching down on the runway and at the last minute the pilots lifted the nose and started gaining altitude quickly. It seems they can’t land the plane if they can’t actually see the runway?? Hmm. Perplexing to some. Makes perfect sense to me. As soon as we lifted away from the runway, I could see the multitude of emergency vehicles parked adjacent to the runway with lights on….as if they were expecting a crash! Freaky. Very freaky. Felt like a scene from a movie actually.
Well, despite the danger to land, there was a collective sigh from the entire plane of 77 souls when we conducted our fly by like Tom Cruise in Top Gun and we are now sitting in an airport, listening the Christmas Carols (for the love! at least allow Thanksgiving to happen first!) waiting for TSA to make an appearance and show up to work so we can get on this bird.
So, here it is. Time on my hands and a new fabulous banana coffee crumb cake recipe for you. I really hope you enjoy it and prepare yourself now because Christmas deco and music…oh yeah. It’s imminent. In fact, it’s happening now. Yikes!
- 2 C. Flour
- 1 Tbsp. Baking Powder
- 1 Tsp. Salt
- 3 Med. Ripe Bananas
- 1/2 C. Butter, Room Temp.
- 1 1/4 C. Granulated Sugar
- 2 Large Eggs, Egg Size is important
- 2 Tsp. Vanilla Extract
- 1 C. Whole Milk
- 1/2 Cold Butter, Cubed
- 1 C. Light Brown Sugar
- 1 C. All Purpose Flour
- 1 C. Confectioner Sugar
- 1-2 Tsp. Milk
- 1 Tbsp. Butter, Melted
- 1/2 Tsp. Vanilla Extract
- Preheat oven to 350.
- Spray a 7 x 11 baking dish or a 9 x 13 baking dish with cooking spray. Set aside.
- In a medium bowl, dry whisk all the dry ingredients. (Flour, Baking Powder, Salt) Set Aside
- In a large bowl (I use a stand mixer with paddle attachment), mash the bananas until liquified or as close as you can get to liquified.
- Add the room temp. butter and mix on medium until it is combined. Add the sugar, eggs, and vanilla until well combined. Add milk and then flour mixture that was previously set aside, mixing on low until just combined and no flour streaks remain. Careful not to over mix after adding flour. Pour the batter into the prepared pan.
- Prepare crumb cake topping by using pastry cutter to cut all the ingredients together to form a crumbly mixture. The pieces of butter and sugar and flour should be coarse and be the size of small peas. Sprinkle the crumb topping evenly over the top of the cake batter previously prepared and in the pan. (If making the larger sized pan, you can easily double the crumb topping for more coverage.)
- Bake. If using a 7 X 11 Rectangular dish, bake for 65-70 minutes, or until a toothpick inserted in the center is clean upon removal. If using a larger dish 9 X 13 which has more cooking surface area and allows the cake to be less deep, bake for 50-55 minutes.
- Allow the cake to cool for 15-20 minutes upon removal from the oven.
- Prepare the glaze by whisking all the ingredients in a medium bowl. Drizzle the glaze over the cooling cake. Serve warm with coffee or a glass of milk!