Vanilla-y, banana goodness oozing butter and curing souls… (yes I know I sound cheesy)
It wasn’t an easy week – and even though I feel like this is how I start most of my entries here, this time I mean it. It sucked and left me completely exhausted and hopeless, yearning for any sort of familiarity or comfort. I toyed with an idea of waking up in the morning and doing yoga, going on detox and saying no to chocolate and bread, being an overall better, shinier, more energetic person. Dagmara 2.0.
And guess what? Every time I was waking up at the crack of dawn my brain kept going “nooope” and bringing me back to bed. Oh well. At least I have an oven now and can bake to soothe my mini mental breakdowns – cue to me spending the extra cold and super sunny Saturday afternoon in my kitchen, chopping butter for the crumble.
Now – this is surprising. The first thought that popped to my head while thinking of something soothing and comforting was taste and smell of butter, greasiness on my fingers and oily crumbs left on the plate. I know this is hardly groundbreaking considering 90% of humanity was brought up on some version of bread and butter BUT coming from the mind of someone spending their childhood severely lactose intolerant and then getting nauseous at the thought of speckles of butter in a jam jar it was a bit of a revelation; and with Germans being streusel-crazy the inspiration just came to me. Butter-oozing cake with a crunchy top. Some banana decadence and smoothness mixed in. Here you have it. Comfort in a baking tray.
I used this recipe but changed it slightly – the natural sweetness of bananas doesn’t need a lot of sugar, popped in the oven for 50 minutes, patiently waited for another 10 and then finally tried it. And it was the best moment of my week.
This is not your healthy raisins and carrots, sweetened with honey banana bread. This is a decadent, rich, moist cake with the layer of crumble feeling almost like caramelised top of a cream brûlée, ready to crack into. Smother some peanut butter or jam on it if you’re feeling particularly adventurous or eat straight from the tray with a huge spoon. Whatever makes you feel better.
Buttery Banana Crumble Cake
For the cake:
2 cups (240-50g) flour
3 tsp baking powder
1 tsp salt
3 bananas (the more ripe the better)
1/2 (115g) cup butter, room temperature
1 cup (200g) light brown sugar
1/2 (125ml) milk
For the crumble:
1/2 (60g) cup cold butter, cubed
1 cup (200g) light brown sugar
1 cup (125g) flour
- Preheat your oven to 350 degrees Fahrenheit/175 degrees Celsius
- Butter up a 9×13 inch baking pan – be generous!
- In a medium bowl whisk together flour, baking powder and salt just until combined, set aside
- Mash bananas with a fork (you can do it in a bowl but I prefer slicing them and mashing on a slicing board) until they become a smooth mix – a few lumps are allowed though
- Transfer to a big bowl and mix with butter until smooth
- Add sugar, eggs and vanilla and continue mixing until well combined
- Gentil add the flour mixture and milk and mix just until combined
- For the crumb topping: cut or mix the ingredients together with your hands until they reach a desired texture (feel free to add a bit more flour or butter if you’re not satisfied with the result)
- Pour 1/2 batter into the pan, top with 1/3 of the crumb mixture (that’s how you get the extra-butter-iness!) , cover with remaining batter and sprinkle the rest of the crumb mixture on top
- Bake for 50 minutes until the toothpick inserted in the centre comes out clean, then chill for 10.
- Serve warm or cold, by itself or with peanut butter and honey