I made these bars to take to our last Legacy Journey class at church. You MUST try these the next time you have ripe bananas, or pull out the ones in the freezer. They are dense and SO yummy!
Banana Bread Crumb Cake
2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas Beth used frozen bananas that I thawed and mashed
½ cup butter, room temperature
2 cups granulated sugar
1 tsp vanilla
1 cup milk
Crumb Filling and topping
1 cup cold butter, cubed
2 cups light brown sugar
2 cups flour
1 cup powdered sugar
1-2 Tbsp milk
Preheat oven to 350°. Spray a 9x13 baking dish with cooking spray, set aside.
In a medium bowl whisk together flour, baking powder and salt. set aside.
In a large bowl mash bananas until they become liquified. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well. Stir in milk and flour until combined.
Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.
Pour ½ of the batter into the prepared pan. Top with 1/2 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes.
*If desired mix powdered sugar and milk together and drizzle on top. Beth did not do this.
Can be served warm or at room temperature.
Can be served room temperature or warm.
Store airtight for up to 2 days.