Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- Begin by peeling and mashing the ripe bananas in a large bowl until smooth.
- In a separate bowl, whisk together the eggs, vanilla extract, and softened butter. Add the mashed bananas and stir until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the banana mixture, mixing gently until just combined.
- Prepare the crumb topping by mixing flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Pour the banana batter into a greased baking dish. Evenly sprinkle the crumb topping over the batter.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack.
- Slice and serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- For extra flavor, add chopped nuts or chocolate chips to the crumb topping.
- Ensure bananas are fully mashed for a smoother cake batter.
- Use room temperature butter for better incorporation into the crumb topping.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg