The other day my mother dropped by and asked what I was baking that smelled so good. When I told her I had a banana cake in the oven she laughed and said that was no surprise since banana always was my favorite flavor. And she's so right. They've been my "thing" since I was a baby.
The cake itself is packed with banana flavor and the spice in the swirl adds the most amazing aroma. The crumb topping is huge, of course, because that's my idea of the correct crumb to cake ratio. It was the perfect indulgence without needing whipped cream or a scoop of vanilla or anything to get in the way of the flavor. Just brew up a pot of coffee or tea and savor it. Enjoy!
Prep Time: 25 Minutes
Cook Time: 50 Minutes
Ingredients (10 Servings)
- Crumb Topping:
- 1 1/2 Cups all purpose flour
- 1/2 Cup sugar
- 1 Teaspoon cinnamon
- 1/2 Teaspoon salt
- 1 Stick unsalted butter, melted and slightly cooled
- 2 Eggs
- 1 1/2 Cups sugar
- 1 Stick unsalted butter, at room temperature
- 2 Large ripe or over-ripe bananas, mashed
- 1 Teaspoon vanilla
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- 1 Teaspoon salt
- 1/4 Cup sugar
- 1 Tablespoon cinnamon
- 1 Teaspoon ground ginger
- 1/2 Teaspoon nutmeg
Preheat the oven to 350 degrees and butter and flour an 8" tube style (angel food) pan.
Make the crumb topping by combining the flour, sugar, cinnamon and salt in a bowl. Pour in the melted butter, mix thoroughly and set aside while you make the cake.
Add the eggs and sugar to a large bowl and, using a stand or hand mixer, beat together until lightened in color. Beat in the butter followed by the vanilla and bananas.
In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients into the wet and mix until combined.
In a small bowl, combine the sugar, cinnamon, ginger and nutmeg for the swirl.
Pour half the banana batter into the prepared tube pan, sprinkle the swirl mixture evenly over the layer and top with the remaining batter.
Using your fingers, crumble the topping mixture over the batter and bake for 45 - 50 minutes or until a cake tester comes out clean. Cool thoroughly before removing from the pan.
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I developed this recipe for ONE Bananas, growers of delicious bananas and a socially responsible company, committed to giving back to their community. Thank you for supporting the products and brands I love and use in my kitchen.