Banana Streusel Snack Cake
Costco sells a bag o' bananas for less than $2. You can't pass that up! But then you have to eat the bunch o' bananas and... you always find a few that never make it into the lunch bag. I freeze a few for smoothies, but love to make banana breads too.
This one, from wonderful cookbook author Flo Braker, is moist and the streusel topping takes it over the top. When I ate it warm, the flavors weren't settled yet, but it got better as it cooled and it was tasty the next day. Flo says it keeps and freezes well too.
I made this when friends Jun, David (remember the wedding dessert buffet?) and baby Sage came by for a visit. OMG. So cute!! Sage has these long curls in his hair and the most adorable pre-sumo wrestler arms. He had his first bit of cake too...Banana Streusel Snack Cake!
Banana Streusel Snack Cake
From Flo Braker's "Baking for All Occasions" (page 157)
6 tablespoons (1 3/4 ounces/50 grams) all-purpose flour
6 tablespoons (2 3/4 ounces/75 grams) light brown sugar
3 tablespoons unsalted butter, room temperature
1/4 teaspoon cinnamon (I ran out of cinnamon (how did I run out of cinnamon?) and use 1/8 teaspoon cinnamon and 1/8 teaspoon ground ginger instead)
2 cups (8 ounces/225 grams) unsifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ripe mashed banana (2 large or 3 medium) (I used 3 medium bananas)
3 tablespoons whole milk (I used almond milk)
1 teaspoon vanilla extract
4 ounces (1 stick/115 grams/1/2 cup) butter, room temperature
1 cup (7 ounces/200 grams) sugar
1 large egg
Prep: Prep a 9 x 5 loaf pan or 8 x 8 square pan by butter and flouring it, or spraying it with Pam with Flour. Preheat oven to 350 degrees.
For the streusel: Using your fingertips, mix together the flour, sugar, butter and cinnamon until lumpy; set aside.
For the batter: Sift together flour, baking powder, soda, and salt onto a sheet of parchment or wax paper (save the paper to help you invert the cake onto a rack later). Mash bananas in a medium bowl, then add the milk and vanilla extract.
Using an electric mixer with a paddle attachment, cream butter and sugar until fluffy. Beat in the egg until completely incorporated. Add the banana mixture (it will look curdled, that's OK). With the mixer on low speed, gradually add the flour mixture. Spoon the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle the streusel evenly over the top.
Bake for 40 to 50 minutes (9 x 3 loaf pan) or 35 minutes (8 x 8 pan), until a cake tester comes out clean.
Cool cake on a rack for 10 minutes. Carefully invert onto a rack covered with parchment. Place another rack on top and invert again so the streusel is on top. Let cool.