Ingredients
Scale
- 3 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the crumb topping:
- ½ cup packed light brown sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon (optional)
Instructions
- Begin by mashing ripe bananas in a large mixing bowl until smooth. In a separate bowl, whisk together the eggs, vanilla, and mashed bananas until well combined.
- In a different bowl, combine the flour, baking soda, salt, and sugar. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Then, fold in the softened butter until the batter is smooth and creamy.
- In a small bowl, mix together the brown sugar, flour, and cinnamon if using. Add the cold, cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Preheat your oven to 350°F (175°C). Pour the banana batter into a greased 9-inch baking pan, spreading evenly. Sprinkle the crumb topping generously over the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before slicing to ensure clean cuts and full flavor.
Notes
- For a richer flavor, swap half of the butter in the crumb topping with nut butter or add chopped nuts for extra crunch.
- The cake is best enjoyed warm or at room temperature.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat slices briefly in the microwave for a warm and comforting treat.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg