Imagine sinking your fork into a slice of the most decadent, moist, and irresistible cake that combines the rich sweetness of ripe bananas with a crumbly, buttery topping. This Buttermilk Banana Crumb Cake is not just a dessert – it's a slice of pure happiness that will transform your ordinary day into an extraordinary culinary experience. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup buttermilk
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crumb topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, mash the ripe bananas with a fork until smooth. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Do not overmix.
- Gently fold in the mashed bananas and chopped walnuts or pecans (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly. If you are using crumb topping, sprinkle it evenly over the top of the batter.
- Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Serve the Buttermilk Banana Crumb Cake warm or at room temperature, and enjoy it with a cup of coffee or tea!
Tips
- Banana Selection: Use overripe bananas with dark spots for maximum sweetness and flavor. The riper the banana, the more intense the banana flavor.
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Nut Options: Feel free to experiment with different nuts like almonds or pecans, or skip them entirely if you prefer.
- Crumb Topping Trick: For extra crunch, make sure your crumb topping ingredients are cold when you sprinkle them over the batter.
- Cooling is Crucial: Let the cake cool for at least 10 minutes in the pan before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
- Serving Suggestion: Warm slightly and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
