Banana Crumb Cake
My favorite thing about quick breads is that they come together with just a few pantry staples and rarely require a trip to the store for additional ingredients. If you're in a pinch and would rather not brave the elements, there are several substitutions that can be made in this recipe. The melted butter can be replaced with coconut or vegetable oil. Sour cream or creme fraiche can replace the yogurt, or you could even sub additional banana or apple sauce and have similar results. And the nuts are all up to your taste, swap or leave them out completely and add additional oats.
I rarely buy bananas - growing up in Hawaii spoiled me and the cavendish bananas you can find in the mainland are nothing like the sweet, tangy Hawaiian Apple Bananas. On occasion, however, I still buy a hand with the good intention of eating them all. You'd think I'd know better by now, but I guess rotting bananas aren't so bad if they turn into treats like this.
Banana Crumb Cake
2 ripe bananas – about one cup
1/2 cup butter, melted
1 cup cane sugar
1/4 cup plain or vanilla yogurt
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup slivered almonds or nut of choice
1/2 cup old fashioned oats
1/4 cup brown sugar
1 teaspoon cinnamon
1 tablespoon yogurt
Pre-heat oven to 350°F and grease and flower a 9 inch round baking dish.
Smash the banana in a medium bowl, add in melted butter and sugar and mix well. Add eggs, yogurt and vanilla and mix until incorporated. In a separate bowl, whisk together flour, baking soda and baking powder. Fold dry ingredients into the wet ingredients and mix until combined. Pour batter into prepared baking dish.
Using the same bowl, add the topping ingredients and mix with a spatula or your hands until the ingredients are evenly distributed. Sprinkle over batter. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.