Banana Bread Crumb Cake

I was planning to make banana bread but then told my husband about this cake. He did not hesitate before casting his vote. 😉 It was incredibly moist and delicious- and easy to make. I loved the crumb layer inside the cake.

This recipe was adapted from cookiesandcups.com. I weighed the ingredients, used unsalted butter, incorporated whole wheat pastry flour and cinnamon, omitted the glaze, and modified the baking time for a convection oven. We ate it for breakfast and dessert!

Yield: one 9×13-inch cake

For the Cake:

• 120 g (1 cup) all-purpose flour
• 120 g (1 cup) whole wheat pastry flour
• 3 tsp baking powder
• 1 tsp Morton kosher salt
• 1/2 tsp ground cinnamon
• 3 ripe medium-sized bananas, mashed
• 8 T (1 stick, 1/2 cup) unsalted butter, room temperature
• 400 g (2 cups) granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup milk (I used 2%)

For the Crumb Filling & Crumb Topping:

• 16 T (2 sticks, 1 cup) cold unsalted butter, cubed
• 432 g (2 cups) light brown sugar
• 120 g (1 cup) all-purpose flour
• 120 g (1 cup) whole wheat pastry flour
• pinch coarse salt

1. Preheat oven to 350°F. (I set my oven to true convection.)
2. Coat a 9×13 metal baking dish with baking spray, line with parchment paper (overhang on long sides), lightly coat with baking spray; set aside.
3. Make the Cake Batter: In a medium bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.
4. In a large bowl stir together the mashed bananas, butter, sugar, eggs and vanilla until mixed well.
5. Add in the flour mixture and milk in alternating portions and stir until combined. Set batter aside while you make your crumb mixture.
6. Make the Crumb Filling & Crumb Topping: In a large bowl combine the cold, cubed butter, light brown sugar, and flours using a pastry blender or fork until a coarse crumb forms.
7. To Assemble: Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and then top with remaining crumb mixture.
8. Bake for 40 minutes on convection or up to 50-55 minutes in a conventional oven, or until the center is set and a toothpick comes out clean.
9. Serve warm or at room temperature. Store leftovers tightly wrapped at room temperature.

Mini Banana Doughnuts with Brown Butter Glaze

One more baked doughnut treat to share. This version can (dangerously) be made very easily with one overripe banana. 😉 More fun than banana bread!

The recipe was adapted from chiselandfork.com. I incorporated whole wheat pastry flour and modified the method. The fabulous brown butter glaze was essential.

Yield: 8 mini-doughnuts

For the Doughnuts:

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup light brown sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp coarse salt
• 1/2 cup mashed banana (1 large banana)
• 1 large egg, beaten
• 2 T unsalted butter, melted
• 1 T milk (I used 1%)
• 1 tsp pure vanilla extract

For the Brown Butter Glaze:

• 4 T (1/4 cup) unsalted butter
• 4 to 5 T confectioner’s sugar, sifted
• 1 tsp vanilla extract
• pinch of coarse salt

To Make the Doughnuts:

1. Preheat oven to 375°F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
2. In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
3. Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
4. Using a small cookie scoop, distribute the batter into the prepared 8 wells of the pan, about 3 scoops of batter per well. Using an offset spatula spread evenly. (Alternatively, place batter in ziploc bag and squeeze out air. Cut corner of bag. Pipe the batter evenly in the pan.)
5. Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
6. Remove from oven and let rest on a rack in the pan for 5 minutes. Then remove from pan and let cool completely on a wire rack.

To Make the Brown Butter Glaze:

1. Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Immediately remove from heat and transfer to a heat-proof, shallow bowl to stop the cooking process.
2. Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
3. Whisk in a pinch of salt and vanilla extract.
4. Dip each doughnut in the glaze and place back on cooling rack.
5. Allow glaze to set for 30 minutes before serving.

Red Velvet Banana Pudding

My friend’s daughter is in love with Magnolia Bakery’s Famous Banana Pudding. She inspired me to peek at the recipe in their cookbook and to try this unique, upgraded version. The book declared that this is actually the “ultimate version.” 🙂

The recipe was adapted from The Magnolia Bakery Handbook- A Complete Guide for the Home Baker: Baking Made Easy with 150 Foolproof Recipes & Techniques by Bobbie Lloyd. I used red gel food coloring and modified the method. I also layered the dessert in various individual glass serving bowls. Fun. We love red velvet anything so this was very well received! I’m not sure that it even needed the bananas. 😉

This “ultimate version” requires advanced planning. I made the cake a day in advance. I would also recommend making the pudding base a day in advance! Next time. 😉 Once the dessert has been layered, it is refrigerated another 4 hours to overnight prior to serving.

Yield: Serves up to 16 (4 to 5 quarts)

For the Red Velvet Cake:

• 383g/13.5oz (3 1/3 cups) cake flour
• 1 1/2 tsp fine sea salt
• 1 1/2 sticks (3/4 cup or 170g/6oz) unsalted butter, at room temperature
• 450g/16oz (2 1/4 cups) granulated sugar
• 3 eggs
• 1 scant tsp red gel food coloring (or 6 T liquid red food coloring)
• 3 T (22.5g/0.75oz) unsweetened dark cocoa powder, sifted
• 1 1/2 tsp pure vanilla extract
• 1 1/2 cups (240g/8.5oz) buttermilk
• 1 1/2 tsp cider vinegar
• 1 1/2 tsp baking soda

For the Pudding & Assembly:

• 1 (14oz) can sweetened condensed milk
• 1 1/2 cups (360g/12.7oz) ice-cold water
• 1 (3.4oz) package instant vanilla pudding mix (preferably Jell-O brand)
• 1 (8oz) package full-fat cream cheese, cut into 8 pieces, at room temperature
• 3 cups (720g/25.5oz) heavy cream
• 4 to 5 ripe, firm bananas, sliced
• 160g (1 cup plus 1 T or 5.6oz) mini chocolate chips or chocolate shavings

To Make the Cake:

1. Preheat the oven to 325 degrees F, preferably on convection. Butter a 9×13-inch metal baking pan; line with parchment paper and butter and flour the parchment paper.
2. In a medium bowl, whisk together the flour and salt; set aside.
3. In a stand mixer fitted with a paddle, cream the butter on medium speed until smooth.
4. Gradually add the sugar and beat until very light and fluffy, 4 to 5 minutes.
5. With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl and the paddle.
6. Add the red food coloring and sifted cocoa powder to the mixer bowl.
7. With the mixer on low speed, carefully mix until combined. Scrape down the bottom and sides of the bowl.
8. In a liquid measuring cup, whisk together the vanilla and buttermilk.
9. Beginning and ending with the dry ingredients, add the dry ingredients to the mixer bowl in three additions, alternating with the buttermilk. After each addition, be careful to mix just until the ingredients are incorporated. Do not ovemix. Scrape down the bottom and sides of the bowl.
10. In a small bowl, stir together the cider vinegar and baking soda.
11. With the mixer on low speed, carefully add the cider vinegar and baking soda mixture to the batter and combine well. Scrape down the bowl.
12. Scrape the batter into the prepared pan.
13. Bake for 40 to 50 minutes, or until the top springs back when touched and a cake tester inserted in the center of the cake comes out clean. (I baked mine for 47 minutes.)
14. Let the cake cool in the pan for at least 30 minutes, then transfer the cake to a wire rack to cool completely. (The cake can be made ahead and wrapped in plastic for up to 3 days.)

To Make the Pudding:

1. In a stand mixer fitted with a whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute.
2. Add the pudding mix and beat until no lumps remain and the mixture is smooth, about 2 minutes.
3. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
4. Put the room temperature cream cheese pieces in the bowl of a stand mixer fitted with a whisk. Beat until smooth.
5. Add the chilled pudding to the to the cream cheese and mix until thoroughly combined and smooth, about 5 minutes. Refrigerate while you prepare the whipped cream. Clean the stand mixer bowl and whisk.
6. In a stand mixer fitted with a whisk, whip the heavy cream on medium speed for about 1 minute; until cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. (be careful not to over whip)
7. With the mixer running on low speed, add the chilled pudding mixture a spoonful at a a time. Mix until well blended and no streaks of pudding remain.

To Assemble:

1. Cut the cake into a 4×2-inch grid. (8 rectangular pieces) If preparing the dessert in individual servings, divide the cake into 16 pieces. Set aside.
2. Select 16 individual serving bowls (or a trifle bowl or wide glass bowl with 4-5 quart capacity). (I used a variety of glasses and glass dessert dishes.)
3. Spread 1/3 of the pudding on the bottom and layer with enough slices of the red velvet cake to cover the layer. (I used about 1/2 (slightly less) of each rationed slice of the cake, reserving crumbs for the top.)
4. Add 1/2 of the sliced bananas (enough to cover the cake pieces) and 1/3 cup of the chocolate chips. (I used 1 tsp of chocolate chips per layer in each serving.)
5. Repeat twice more. The second layer will be identical; the final layer will be pudding topped with a cake crumbs instead of pieces, and chocolate chips without (or with, if desired) banana slices.
6. Cover with plastic wrap and refrigerate for 4 hours or overnight before serving.

Banana Bread with Crunchy Sugar Topping

I have one more recipe to share from the special baking book, Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. (for now!) In the book, this recipe is titled “The Only Banana Bread You’ll Ever Need.” That is a little over the top for me- I always welcome new recipes for banana bread. 🙂

In this version, the super moist bread is topped with crunchy, snowy granulated sugar. The sugar is dampened and clumped together before sprinkling it over the prepared batter. I had never used this technique and I loved it. The topping looked beautiful and had a wonderful contrasting texture.

I weighed the bananas and all of the dry ingredients. I modified the recipe by baking it in a Pullman loaf pan, adjusting the baking time accordingly. We loved it!

Yield: One loaf, Serves 8 to 10

• nonstick cooking spray for the pan
• 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
• 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
• 1/2 cup (112g) vegetable oil
• 1/3 cup (75g) well-shaken buttermilk, at room temperature
• 2 large eggs
• 1 T dark rum, optional (I omitted it)
• 1 tsp pure vanilla extract
• 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3 T (38g) granulated sugar, for sprinkling

1. Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
2. Spray a 9×5-inch or Pullman loaf pan with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
3. In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Pour the dry ingredients into the wet and fold until just blended.
6. Pour the batter into the prepared pan.
7. Place the granulated sugar in a small bowl.
8. Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
9. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
10. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes in a Pullman pan or 60 to 70 minutes in a standard loaf pan.
11. Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.

Note: Bread can be stored at room temperature, wrapped in plastic wrap and/or placed in an airtight container, for up to 5 days.

Spiced Zucchini-Banana Cake with Cream Cheese Frosting

To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.

This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.

Yield: one 9×13 cake, about 12 to 16 servings

For the Cake:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large or extra-large egg
• 1 tsp pure vanilla extract
• 1 cup mashed bananas (about 2 medium)
• 1 cup all-purpose unbleached flour
• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp coarse salt
• 1 1/2 tsp ground cinnamon
• 1/4 to 1/2 tsp freshly grated nutmeg
• 2 cups shredded zucchini (about 1 medium)

1. Preheat oven to 350˚F, preferably on convection.
2. Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
3. In the bowl of a stand mixer or a large bowl, cream butter and sugar.
4. Add in egg and vanilla, then stir in mashed bananas and blend everything well.
5. In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
6. Add flour mixture to butter-sugar-banana mixture. Blend until combined.
7. Fold in zucchini and mix until incorporated.
8. Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
9. Let bars cool completely, then frost with cream cheese frosting (recipe below).

For the Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
• 1/4 cup unsalted butter, softened at room temperature
• pinch coarse salt
• 1/2 tsp pure vanilla extract
• 4 cups powdered sugar

1. In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
2. Mix in salt and vanilla until well combined.
3. Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
4. Spread evenly over completely cooled bars, then cut and serve.

Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.

Streusel Banana Bread

As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.

For the Streusel:

• 6 T unsalted butter, room temperature, plus more for the pan
• 1/2 cup all-purpose flour
• 1/4 cup white whole wheat flour
• 1/3 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp Kosher salt
• 1/2 cup chopped pecans

For the Cake:

• 1 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 3/4 tsp baking soda
• 1/4 tsp Kosher salt
• 1 stick unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/3 cup buttermilk
• 1 cup banana purée from 2-3 very ripe bananas, mashed

1. Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
2. Coat a 9-by-5-inch loaf pan or Pullman loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
3. Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
4. Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
5. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
6. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
7. Spoon half of the batter into the prepared pan.
8. Sprinkle half of the streusel evenly over the batter.
9. Add the remaining batter, then sprinkle remaining streusel over the top.
10. Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes in a standard loaf pan (tenting with foil after 1 hour if browning too quickly), or 1 hour in a Pullman loaf pan.
11. Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.

Buckwheat, Banana, & Zucchini Muffins

I have been receiving TONS of zucchini in my CSA share. These super moist, earthy, and healthy muffins were one of the best ways I used my zucchini so far. They were very hearty and flavorful- accompanied with fresh fruit they were a tasty and filling breakfast. Perfect for a snack as well!

This recipe was adapted from Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant by Ron Silver with Rosemary Black.

Yield: 12 muffins

• 1 cup all-purpose flour
• 3/4 cup buckwheat flour
• 1/2 cup mashed very ripe banana
• 1 cup grated zucchini
• 1/2 cup raisins
• 1/2 cup packed dark brown sugar
• 1/2 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp coarse salt
• 3/4 cup buttermilk
• 3 T honey
• 2 T canola oil
• 1 large egg, lightly beaten
• 1/2 cup chopped walnuts, optional

1. Position an oven rack in the middle of the oven. Preheat the oven to 375 degrees on convection.
2. Line a standard muffin pan with paper baking cups or grease the baking cups lightly with cooking oil spray or butter.
3. Combine the flours, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
4. Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.
5. Form a deep “well” in the center of the flour mixture with a large wooden spoon. Pour the buttermilk mixture and the nuts (if using) into the well.
6. Immediately stir the mixture with a wooden spoon until the ingredients are well blended.
7. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the muffins for 17 to 18 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

One Year Ago:

• Grilled Radicchio

Two Years Ago:

• Giant Lemonade-Watermelon “Ice” Cubes