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Banana Streusel Snack Cake

Breakfast and Brunch, Coffee Cakes | 20 comments

Did you miss yesterday’s post about the goodLife {eats} redesign? And check it out…printable recipe on this post! It’s going to take me a while to format the rest, but don’t worry – I will do it!

I sure have a few banana recipes (Orange Spice Banana Bread and Multi-Grain Banana Bread with Flax) on this site considering that I’m a person who doesn’t really care for the fruit. As far back as I can remember, I never really loved bananas. I’d take a berry, peach, orange, nectarine…ok just about any fruit over a banana if given the choice. But maybe it’s about finding the right recipe.

banana streusel cake

I ate a lot of bananas in high school despite my dislike for them. I knew they were a healthy, portable snack to eat during my swim team days. Mind over matter, I ate them anyway. In a way I think that made me like them even less, but now I’m turning back around. I’m not going to go eat a bunch of ripe, plain bananas anytime soon, but I do appreciate them in baked goods more.

bananacrumbcake

Case in point: I’ve made this recipe for Banana Streusel Snack Cake three times in the past couple of weeks. The first time just because an entire batch of bananas turned brown very, very quickly, but after that I realized I quite liked this cake. The kids are big fans as well, so that always makes a recipe a winner in my book. I’ve tried it with all-purpose flour, freshly ground whole wheat flour, and cake flour…all versions being great. I like the tenderness of the cake flour but I’m also partial to the health benefits of the whole wheat. I think next time, because I know there will be a next time, will call for half whole wheat and half cake flour.

bananastreuselcake2

Banana Streusel Snack Cake

Print Save Recipe

Ingredients:

Streusel:
6 tablespoons all purpose flour
6 tablespoons firmly packed light brown sugar
3 tablespoons unsalted butter, softened
2 teaspoon ground cinnamon

Cake:
1 1/3 cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (255g) mashed ripe bananas
3 tablespoons whole milk
1 teaspoon vanilla extract
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg, lightly beaten with a fork

Directions:

Make the streusel: In a medium bowl, mix together the flour, sugar, butter and cinnamon with your fingertips until the mixture is lumpy; refrigerate.

Center a rack in the oven and preheat the oven to 350°F. Butter a 8 inch square pan then flour the pan, tapping out excess flour. Have all the ingredients in room temperature.

Sift together the flour, baking powder, baking soda and salt into a small bowl and set aside. Put the mashed bananas in a medium bowl and stir in the milk and vanilla; set aside.

In the bowl of an electric mixer fitted with the paddle attachment beat together the butter and sugar on medium-low speed until fluffy, 2-3 minutes. Add the egg and beat until completely incorporated. Add the banana mixture (it will look curdled, but that’s OK) and beat until combined. Reduce the mixer to its lowest speed and gradually add the flour mixture, beating just until incorporated. Spoon the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle the streusel evenly over the batter.

Bake the cake until it springs back when gently pressed in the center and a round wooden toothpick inserted in the center comes out clean, 35 minutes. Transfer to a wire rack and let cool in the pan completely before cutting and serving.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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20
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Patricia Scarpin - August 31, 2010 @ 1:31 pm

    Looks stunning! I love your photos so much. :)

    I should try it again with whole wheat flour, too. Thank you for the link and for the idea!

    [Reply]

    • Katie

      Katie replied: — September 2nd, 2010 @ 2:42 AM

      I am going to have to check out the book this recipe came from, I was just so impressed with how well it turned out. And I love your photos too! :)

  • 2
    Kasey@AllThingsMamma - August 31, 2010 @ 1:43 pm

    This streusel looks so good! The photos are amazing as well! I love anything with a crumb topping and when you introduce bananas – it’s healthy too!

    [Reply]

  • 3
    Tickled Red - August 31, 2010 @ 5:10 pm

    This looks so moist and delicious. I am not a fan of banana’s either but this streusel will be perfect.

    [Reply]

  • 4
    Stephanie - August 31, 2010 @ 5:11 pm

    LOVE your new site design! And this cake looks amazing — I’m a sucker for anything streusel.

    [Reply]

  • 5
    Amy from She Wears Many Hats - August 31, 2010 @ 8:19 pm

    I can totally see how this could become a regular around here as well!

    Beautiful photography as always Katie. And the new site design looks fabulous! ; )

    [Reply]

  • 6
    Gourmet Getaways - August 31, 2010 @ 10:05 pm

    Thank you so much for this recipe. My mother used to make a cake like this when I was four years old. Yesterday I asked her for the recipe, but I didn’t know what it was called! She spent most of the day looking for a recipe she barely remembered making and couldn’t find it :(

    I can’t wait to try this one. :)

    [Reply]

  • 7
    Kristi - August 31, 2010 @ 10:30 pm

    Just made this yummy cake and it is delicious-my family is getting it for dessert..and it will make a great after school snack tomorrow.

    [Reply]

    • Katie

      Katie replied: — September 2nd, 2010 @ 2:40 AM

      So happy to hear Kristi. Hope the cake was well received by the family.

  • 8
    Kristen - September 01, 2010 @ 4:16 am

    What a lovely recipe – I happen to love bananas, so this is perfect!

    [Reply]

  • 9
    Alison - September 01, 2010 @ 2:00 pm

    Your new site looks amazing and does this cake! Excellent photos!

    [Reply]

  • 10
    Jessica - September 01, 2010 @ 4:03 pm

    I love this cake. It will be a great thing to have on hand when the kids home from school.

    I like the looks of your redesign. Very neat, clean and easy to find things. Thanks!

    [Reply]

  • 11
    Janna M - September 01, 2010 @ 4:38 pm

    Besides the fact that my nickname as a kid was Janna Banana I do like bananas but they need to be slightly green for me to eat them. Anything past that and they are for baking or making smoothies.
    My family loves banana bread and this looks like a nice change from our usual recipe.

    [Reply]

  • 12
    Jenn from Much to My Delight - September 02, 2010 @ 12:38 am

    Just discovered your blog, and I’m so glad that I did. Lovely photos and scrumptious looking food!

    [Reply]

  • 13
    Caroline - September 02, 2010 @ 1:35 pm

    Looks delicious! I love snack cakes!

    [Reply]

  • 14
    Heather @ Side of Sneakers - September 02, 2010 @ 2:56 pm

    Baking is definitely the best use of bananas :) This looks fantastic- I love that it’s a variation of the go-to banana bread I always end up making!

    [Reply]

  • 15
    nami - September 02, 2010 @ 10:29 pm

    I love bananna anything and this looks delish. This will be a welcome addition to my bannana recipe collection.

    [Reply]

  • 16
    Tracey - September 23, 2010 @ 5:07 pm

    Love banana bread, but streusel…LOVELY!
    Our family seems to only eat bananas when they are slightly green, then I have to deal with ripe and over ripe bananas too often. I have learned to just drop them in the freezer and save up enough to bake when I have time. I pull them out of the freezer and let them thaw on the counter for 20 minutes–snip off the end and squeeze them in a bowl—already mashed and ready to bake with.

    [Reply]

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