Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the crumb topping:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mash the bananas until smooth. Add eggs, vanilla, and melted butter; whisk until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and sugar. Gradually add dry mixture to wet ingredients, stirring gently until just combined.
- Prepare the crumb topping by mixing brown sugar, flour, and cinnamon. Cut in butter until crumbly.
- Pour batter into the prepared dish. Spread crumb topping evenly over the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Notes
- For added flavor, consider mixing in chopped nuts or chocolate chips into the batter or crumb topping.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat before serving for best taste.
- You can substitute gluten-free flour for all-purpose flour to make this cake gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg