Every single time I go to the grocery store I pick up a bunch of bananas, and every single time they turn brown before I get to eat them. See when it comes to actually eating bananas whole I like them just ripe and even a little green. No overly sweet mushy bananas for me thank you! I’m happy to throw the slightly speckled ones into a smoothie or even into cereal, but more often than not they are pretty darn brown before I remember I forgot to eat them.
That is why, my friends, you can find tons of banana recipes here on the blog. I sure do love baking with bananas. The riper the better when it comes to baking, and they add such a wonderful texture to baked goods! This week’s ripe bananas ended up in this Cinnamon Swirl Banana Crumb Cake which was just to die for.
The cake itself is moist and fluffy, with a gooey cinnamon swirl and lots of sugary crumb topping. Warm out of the oven it almost melts in your mouth, the perfect pairing with your morning coffee. I love cakes like this because they are easy to make and pretty impressive to add to a brunch spread or even just to snack on. (It really isn’t overly sweet.)
If my buying-banana problem yields delicious treats like this- I think it’s the best problem ever right?
- ¾ cup butter
- 1½ cups sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, room temperature
- 1 cup mashed bananas
- 2½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup brown sugar
- 1½ tablespoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- 2 cups of flour
- ⅔ cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons butter, melted
- In a small bowl, stir together the filling ingredients and set aside.
- Stir the flour, sugar and cinnamon together in a medium-sized bowl. Stir in the melted butter until large crumbs form.
- Preheat the oven to 350F. Butter and flour a 9x13 pan and set aside.
- Cream together the butter and sugar. Add the eggs and vanilla and beat on high until smooth.
- In another bowl, whisk the flour, salt, baking soda and powder.
- On low speed, mix the dry ingredients into the butter mixture until just combined. Add the buttermilk and bananas.
- Spread half the batter into the pan. Sprinkle the filling evenly over the batter, and then spread the rest of the batter on top.
- Use a butter knife to gently swirl the filling into the batter. Sprinkle the crumb mixture over the top.
- Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.