When one’s bananas are overripe, banana bread is an obvious solution. But this time, I wanted to do something different…and so to the internet I went. On another blog, Tide and Thyme, I discovered the recipe below, and although I still think the preparation process is a bit odd everyone proclaimed the end results to be delicious.
Next time, I’d reduce the streusel quantity by about a quarter, as it seemed like a bit much. I’d also add a drizzle icing, which was included in the original recipe but I didn’t use this time – and I’d make it a chocolate drizzle. I might also toss some pecans into the streusel for extra crunch.
For the streusel:
- 12 tablespoons cold butter, cubed
- 1 1/2 cups light brown sugar
- 1 1/2 cups flour
- 1 teaspoon cinnamon
For the cake:
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 very ripe bananas
- 8 tablespoons butter, at room temperature
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with aluminum foil and spray with cooking spray, set aside.
Make the streusel: in a large bowl, combine all the dry ingredients. Cut in butter with a pastry blender (or rub in with your hands, like I did) until the mixture looks like coarse crumbs; set aside.
Make the cake: in a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a mixer fitted with the paddle attachment, beat bananas until they become liquefied. Add butter and mix until combined; the mixture will look very lumpy but that’s okay. Add sugar, eggs, milk, and vanilla and mix until combined.
With the mixer running on low, carefully add flour and mix until just combined. The batter will be fairly thin for a cake, but this is okay.
Pour half of the batter into the prepared pan; cover with streusel mixture, then top with remaining batter and remaining streusel.
Bake 50-55 minutes, until a cake tester comes out clean. Cool completely before serving.