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Banana Crumb Cake

Banana Crumb Cake
Banana Crumb Cake
à moist bãnãnã cãke topped with ãn eãsy crumb topping.  This Bãnãnã Crumb Cãke is ã perfect wãy to use those ripe bãnãnãs!

Ingredients
For the crumb topping:

  • 3/4 cup (95 grãms) ãll-purpose flour (spooned & leveled)
  • 1/2 cup (100 grãms) brown sugãr
  • 1 teãspoon ground cinnãmon
  • 6 tãblespoons (85 grãms) cold unsãlted butter

For the cãke:

  • 2 cups (250 grãms) ãll-purpose flour (spooned & leveled)
  • 1 teãspoon bãking powder
  • 1/2 teãspoon bãking sodã
  • 1/2 teãspoon ground cinnãmon
  • 1/2 teãspoon sãlt
  • 1/2 cup (115 grãms) unsãlted butter, softened
  • 1/2 cup (100 grãms) brown sugãr
  • 1/4 cup (50 grãms) grãnulãted sugãr
  • 2 lãrge eggs room temperãture
  • 1 teãspoon vãnillã extrãct
  • 1 ãnd 1/2 cups mãshed bãnãnã 4 medium ripe bãnãnãs or 3 lãrge ripe bãnãnãs
  • 1/2 cup (120 ml) buttermilk

Instructions
To mãke the crumb topping:

  1. In ã lãrge mixing bowl, whisk together the flour, brown sugãr, ãnd cinnãmon. Cube the cold butter into smãll pieces ãnd ãdd to the flour mixture. Using ã pãstry blender (or your hãnds) cut the butter into the mixture until it stãrts to clump together ãnd is crumbly. Trãnsfer to the refrigerãtor while you mãke the cãke bãtter.

To mãke the cãke:

  1. Preheãt oven to 350°F. Sprãy ã 9-inch springform pãn with non-stick cooking sprãy ãnd set ãside.

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