I recently tried a Banana Bread Crumb Cake that was delicious but unbelievably rich and sweet. Too sweet for me. With 5 cups of sugar and 2 1/2 cups of butter, it was definitely rich rich rich. But I loved the crumb topping and set about making some adjustments to classic banana bread to accommodate it. I love using the mini loaf pans as this recipe freezes well.
- 2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 4 very ripe bananas
- 1/2 cup butter softened
- 2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- 1 cup chopped pecans
- 1/2 cup cold butter cubed
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup finely chopped pecans
Preheat oven to 350 degrees.
Spray 6 mini loaf pans ( or 2 standard) with cooking spray and set aside.
In a medium bowl whisk together flour, baking powder, and salt, set aside.
In large mixer bowl, mash bananas until they become liquified. Mix in butter, eggs, sugar, and vanilla until mixed well.
Stir in flour and milk until combined and then add pecans.
Pour batter in each mini pan until 2/3 full.
For Crumb topping, combine butter, brown sugar, and flour, cutting them together with a fork or pastry cutter until a coarse crumb forms.
Divide between the mini pans (approximately 1/2 cup each). Sprinkle with finely chopped pecans, if desired.
Bake for 50-55 minutes until a toothpick inserted comes out clean.
Cool for 10 minutes before removing from pan.