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Angels Unawares, Serial #26 and Banana Crumb Cake

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Summer (it is officially summer, in case you’ve been asleep the last few days–the Druids welcomed the sunrise at Stonehenge last Saturday!) offers such a wide range of possible activities. One of my favorites is sitting out on the porch on a weekend morning before it gets too hot, checking out the birds and the flowers and the foliage still green and succulent from the previous night’s dew. Those moments are so soothing.

Some other great summer activities include a walk or a hike, a picnic lunch at the park, a bike ride along a trail, a chance for some sunbathing and a cooling swim at the pool, or that old standby–a trip to the beach, whether the beach is at a pond or lake or river or ocean. Summer offers so many inviting recreational options.

And of course each of these activities has its own set of food possibilities, and requirements. The fancy spread that could be stored into a beach cooler or a picnic basket might not fit so well in a hiker’s backpack or a biker’s belt pack.

But we’ve got a recipe here that will go anywhere this summer, and taste great everywhere! This Banana Crumb Cake is both delicious and versatile. Part coffeecake, part banana bread, you can cut a square, pop it in a Ziploc bag, and take it anywhere, no refrigeration or special handling required. This recipe may have started out as a breakfast favorite (remember that relaxing pause on the porch in the cool of the morning?), but turns out it’s great any time of day and with almost any mix of food and drink.

So give this Banana Crumb Cake a try. Take it anywhere, everywhere, with you this summer!

 banana crumb breakfast cake

Banana Crumb Cake

3/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

2 1/2 Tablespoons unsalted butter, room temperature

1/4 cup granulated sugar

1 egg yolk

1/2 teaspoon vanilla extract

3/4 cup mashed bananas (about 2 medium ripe bananas)

2 Tablespoons plain Greek yogurt or sour cream

For the streusel:

1 Tablespoon ground cinnamon

1/4 cup light brown sugar

1/2 cup chopped nuts or chocolate chips, optional

banana breakfast cake

Preheat oven to 350 degrees. Lightly coat a 5×7 inch pan with cooking spray, and set aside.

Add the flour, 1/4 teaspoon cinnamon, baking powder, baking soda, and salt to a small mixing bowl. Whisk these ingredients together until well combined.

In another mixing bowl, beat the butter with a handheld mixer until it is light and fluffy. Add the granulated sugar and beat it into the butter. Next, add the egg yolk, vanilla, mashed bananas, and yogurt and mix into the butter until well incorporated. Slowly mix in the dry ingredients until everything is combined, careful not to over mix.

To make the streusel, mix together 1 tablespoon of ground cinnamon and the brown sugar (and nuts or chocolate chips, if using).

Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel on top of the cake batter. Pour the remaining cake batter on top of the streusel layer, and sprinkle remaining streusel on top of the cake. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes before serving.

Serves 4.

banana crumb cake bite

{Adapted from Sally’s Baking Addiction}

Click below to listen to or read Serial #26 of “Angels Unawares”.

Angels Unawares, Serial #26, audio © Jeffrey Anderson

Angels Unawares, Serial #26, text © Jeffrey Anderson


About Elaine

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