This easy moist Quick banana buttery crumb cake is a perfect way to use those ripe bananas! For a breakfast/brunch treat, afternoon coffee or after dinner sweet.
This simple and practical recipe is made with a crumbled batter made with a mixture of flour, butter and sugar. Just mix up the batter with a spoon, fill it with sliced bananas, top with the sugary cinnamon mix, and pop it in the oven. You’ll be eating banana cake in less than an hour after you’ve pulled out the ingredients. My mom used to make it every time one of her grandchildren arrived at her home.
No need to let the cake cool, so just cut fat slices while it is still warm and fragrant.
You can always serve hot with a scoop of ice cream.
You might find yourself letting bananas ripen just so you can make it. But it can be with the fruit of your choice, in my opinion it is better with banana or apple.
- 2 cups All-purpose flour
- 2 cups Sugar
- 1 cup Butter - or margarine – about 200g/7oz
- 1 tbsp Baking powder
- 6 Banana - ripe - sliced
- 1/4 cup Sugar
- 1 tbsp Cinnamon
- Preheat the oven to 350°F (180°C).
- Grease a small pan or a glass casserole dish.
- Mix together all batter ingredients until well combined (you can also use a food processor or just with a spoon in a bowl). It might look separated, like a Crumb.
- Slice the bananas.
- Arrange the layers: Pour half of the cake batter into the prepared pan; gently press the crumbs into the pan to help stick, and then layer with half of the sliced bananas. Pour the remaining batter on top followed by the rest of the bananas.
- Mix sugar and cinnamon until well combined and sprinkle them on the top.
- Bake in the preheated oven for 30-45 minutes or until a toothpick inserted in the center comes out clean, with a few moist.
- Remove from oven and allow the cake to cool for 5-10 minutes.
- Serve warm or at room temperature. It’s also delicious with ice cream.
- Cake will keep for 3 days in a covered container.
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