Wander & Wonder

Yield: 12 servings

Total time: 1 hour

I N G R E D I E N T S

CRUMB TOPPING:

• 1/4 cup unsalted butter (cold, cut into cubes)
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

CAKE:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 ripe bananas
• 1/2 cup unsalted butter (room temp.)
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup whole milk

R E C I P E

1. Preheat the oven to 350°F. Grease a baking dish (9×13 inch) with non-stick spray or butter.
2. In a small bowl, mash the bananas and set aside.
3. In a bowl, use your hands to crumble the cold butter, flour, brown sugar, granulated sugar, and cinnamon.
4. In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
5. In the bowl of your stand mixer, cream the softened butter. Add the sugar and mix until combined. Add the eggs, vanilla, and mashed bananas. Mix until just combined.
6. On low speed, alternate adding the milk and the flour until all the ingredients are combined.
7. Pour half the mixture into the baking dish. Top with about 1/4 of the crumb mixture. Then pour the remaining cake mixture on top. Top with the remaining crumb topping.
8. Bake for 50-55 minutes, until golden brown and a toothpick comes out clean.

T I P S

• The crumb topping should be dry and not sticky. If the texture is too wet, add a tablespoon of flour at a time until it is more crumbly.

This recipe puts a fun spin on the classic coffee crumb cake, making it the perfect way to use up those overripe bananas no one wants to eat!