BANANA CRUMB CAKE RECIPES

BANANA CAKE | CAKES | RECIPES | DOVES FARM

Banana Cake | Cakes | Recipes | Doves Farm image

Transform those over ripe bananas into this great loaf cake and bake a family favourite. This cake will keep well for several days when stored in a tin or wrapped in kitchen foil. For the original everyday version of this popular cake see our Wholemeal Banana Bread recipe here.

Number Of Ingredients 7

Ingredients

200 g butter
200 g soft brown sugar
1 tsp vanilla extract
3 eggs
200 g Doves Farm Organic Self Raising White Flour
2 ripe bananas
butter, for tin

Steps:

Pre-heat the oven. Rub some of the butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Chop the butter into small cubes. Put the butter cubes and sugar into a mixing bowl and beat until pale and creamy. Beat in the vanilla extract. Break the eggs into the bowl, one a time, beating well between each. Add half the flour to the bowl and beat well. Mash the bananas, add these to the bowl and beat again. Add the remaining flour to the bowl and mix it in. Tip the mixture into the prepared tin and smooth the top. Bake for 55–60 minutes. Leave the cake to cool in the tin for 20 minutes then turn it out onto a wire rack to cool.

KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS RECIPE - NYT C…

King Arthur Flour's Banana Crumb Muffins Recipe - NYT C… image

A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.

Provided by The New York Times

Total Time 40 minutes

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1/2 cup King Arthur unbleached all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
4 tablespoons (1/2 stick) butter or margarine, room temperature
1 1/2 cups King Arthur unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large, ripe bananas, mashed
3/4 cup sugar
1 egg, slightly beaten
1/3 cup butter or margarine, melted

Steps:

For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
For the muffins, in large bowl, combine dry ingredients. Set aside.
In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

More about "banana crumb cake recipes"

KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS RECIPE - NYT C…

A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes

Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

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I added something special to the classic banana cream pie by topping it off with a crunchy, peanut-buttery streusel. —Matthew Hass, Ellison Bay, Wisconsin
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Reviews 3.8
Total Time 45 minutes
Category Desserts
Calories 394 calories per serving

Preheat oven to 350°. Grease a 9-in. pie plate. Stir together 1-3/4 cups cake mix, egg and 1 tablespoon butter until combined. Turn onto a floured surface; knead until a smooth dough forms. Roll dough to fit prepared pie plate. Flute edge. Prick bottom several times with a fork. Bake until golden brown, 12-15 minutes. Cool crust in pie plate on a wire rack. , Whisk milk and pudding mix 2 minutes. Fold in banana and 1 cup whipped topping. Transfer to cooled crust. Top with remaining whipped topping. Refrigerate at least 3 hours., Meanwhile, mix remaining cake mix, peanut butter and remaining butter until crumbly. Transfer to a parchment-lined rimmed baking pan. Bake until golden brown, 14-18 minutes, stirring once. Cool completely., Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).

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Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. —Margie Snodgrass, Wilmore, Kentucky
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Desserts
Calories 436 calories per serving

In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

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BANANA BREAD RECIPE - NYT COOKING

Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 243 per serving

Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

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