Two words for you: snack. cake. How is this a bad plan? My friend recently gave me a cute, kitschy Christmas cookbook with a bunch of recipes from the 50s and 60s. This was one of the treasures among that collection.
The words “banana” and “crumble” were enough for me to earmark the page and add the ingredients to my grocery list. The only ingredient I didn’t already have on hand was butter (thanks to other baking projects…), and the cake came together beautifully!
Since bananas are the key player here, it’s important that you choose VERY ripe bananas for this recipe. Use the ones that are on their last leg. You want them to smell like banana and to be pretty spotty and very soft. The kind you wouldn’t peel and eat (unless you had no teeth).
You should also be aware that this isn’t a dessert cake in sweetness. It’s more a brunch or snack cake, since it’s not as sweet as a dessert cake usually is. The crumble adds extra sweetness, but just don’t plan on a sugar rush.
I baked mine in a 9″ cake pan, but you could certainly use a 9″ springform pan. My springform is 10″ and was just a bit too big for this recipe. Either way, the cake comes out very well and tasted great. I thought the flavor of the cake developed more overnight and made for an even better taste the next day.
p.s. I apologize for the lighting. Now that winter is officially here, there’s not a speck of natural light to speak of when I’m cooking nowadays.Print