Imagine sinking your teeth into a moist, delectable cake that combines the rich sweetness of ripe bananas with a crunchy, irresistible crumble topping. This Banana Crumble Snack Cake is not just a dessert – it's a culinary experience that transforms ordinary ingredients into an extraordinary treat that will have everyone begging for seconds. Whether you're looking for a quick breakfast, an afternoon pick-me-up, or a crowd-pleasing dessert, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or line with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add sugar, softened butter, egg, and vanilla extract to the mashed bananas. Mix thoroughly until well combined and slightly fluffy.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the banana mixture, stirring gently until just combined. Be careful not to overmix.
- For the crumble topping, combine brown sugar, rolled oats, and chopped nuts (if using) in a small bowl. Mix until ingredients are evenly distributed.
- Pour the banana cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the crumble topping evenly over the surface of the cake batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10-15 minutes before slicing and serving.
- Optional: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Banana Selection: Use overripe bananas with plenty of brown spots for maximum sweetness and flavor. The riper the banana, the more intense the banana taste.
- Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Crumble Topping Trick: For extra crunch, lightly toast the nuts and oats before adding to the crumble mixture.
- Check for Doneness: The toothpick test is crucial. It should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Key: Allow the cake to cool in the pan for 10-15 minutes to help it set and make cutting easier.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Serving Suggestion: For an extra indulgent experience, warm the cake slightly and serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 45mg
