Ingredients for Banana Cake With Crunchy Top
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 ½ cups (3 sticks) unsalted butter
- ½ cup buttermilk
- 3 ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup packed light brown sugar
- 0 Light Cream
- 0 Flaked Coconut
- 0 Nuts
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How to Make Banana Cake With Crunchy Top
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Mash 3 ripe bananas and add them to the wet ingredients along with ¼ cup buttermilk. Mix well.
- Beat in 2 large eggs and 1 teaspoon vanilla extract. Add the remaining ¼ cup buttermilk and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- While the cake is baking, prepare the crumble topping:
- In a medium bowl, combine ½ cup all-purpose flour, ½ cup packed light brown sugar, ¼ cup rolled oats, ¼ teaspoon ground cinnamon, and ¼ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Bake the cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and immediately sprinkle the crumble topping evenly over the top.
- Broil for 2-3 minutes, or until the topping is bubbly and golden brown. Watch carefully to prevent burning.
- Let the cake cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
104g
Fat
33g
Carbs
12g
