If banana bread and coffee cake had a baby, it would be this perfect tray of gooey goodness.
The banana cake recipe is adapted from Rosie's Bakery.
PREP: 20 min | COOK: 35 min | Serves 12-18
INGREDIENTS:
Banana Cake
2 1/2 cups cake flour
5 tbs all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup plus 2 tbs buttermilk, at room temperature
3/4 cup mashed ripe bananas
10 tbs (1 1/4 sticks) unsalted butter, at room temperature
6 tbs vegetable oil
3/4 cup light brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
3 eggs, at room temperature
Crumb Topping
1/2 cup dark or light brown sugar
1/4 cup all-purpose flour
2 tsp ground cinnamon
1 tsp vanilla extract
6 tbs unsalted butter, cold
Icing
1 cup powdered sugar
2 tbs whole milk
1/2 tsp vanilla extract
INSTRUCTIONS:
Preheat oven to 350 degrees and grease 13 x 9 inch baking pan lightly butter or vegetable oil.
First, prepare the crumb topping by cubing the butter into small pieces and combining all ingredients into a bowl. Use a fork or your fingers to combine everything, keeping clusters of the butter in tact and not allowing the mixture to get too warm. Set aside.
In a small bowl, sift both flours, baking soda, and salt and set aside.
In another bowl, combine the buttermilk and smashed banana. Set aside.
In a stand mixer, cream the butter, oil, both sugars, and vanilla on medium speed until light and fluffy (for about 2 minutes). Scrape the sides of the bowl with a rubber spatula.
Add the eggs to the butter mixture one at a time and mix on medium speed after each until blended.
Add one third of the dry ingredients with the mixer on low speed. Mix for several seconds, then add half of the banana mixture. Scrape down the sides of the bowl, and continue adding more of the dry mixture, then the remainder of the wet with the mixer on low speed. Add the rest of the dry ingredients to the mixer on low, then scrape the sides of the bowl and stir to ensure everything is combined.
Pour the batter into the prepared pan and distribute the crumb topping over the batter, evenly coating the entire top.
Place the pan into the center of the oven and bake for 35-40 minutes.
Use a butter knife or skewer to test whether the cake is done baking. Insert it into the center of the cake, if it comes out clean without batter, the cake is done.
Place onto a rack to cool.
While the cake is cooling, prepare the icing by combining all ingredients into a small bowl and whisk until smooth. There should be no clumps of sugar.
Once the cake has cooled, top with the icing and serve!
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