Banana Crumble Loaf Cake

Banana Crumble Loaf Cake requires a nod to my late baking inspirators

My mum and belle mére would absolutely love this combination of their recipes that magically turned into a delicious Banana Crumble Loaf Cake full of taste and texture. Bananas, bursting with flavor, surrounded by toasted walnuts hidden in the crumble and tucked inside the batter, you know it’s bound to be good! Glazed or not, it’s truly a wonderful cake!

Banana Crumble Loaf Cake

Preheat the oven to 350F and place the oven rack in the lower third part of the oven.

Prepare a 9”x5” loaf pan (either using butter and flour and tapping out the excess flour), quick release baking spray with flour or lining with parchment paper.

For the Crumble Topping:

• 6 Tablespoons unsalted butter at room temperature

• 3/4 cup all-purpose flour

• 1/3 cup packed light brown sugar

• 1 teaspoon cinnamon

• 1/2 cup chopped walnuts, toasted

For the Cake:

• 1-1/2 cups all-purpose flour

• 3/4 teaspoon. baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon. pure vanilla extract

• 1/3 cup buttermilk

• 3 ripe bananas, smashed until smooth to make 1 cup

For the glaze:

• 1- 1/2 cups powdered sugar

• 3 to 4 Tablespoons milk or water

• 2 teaspoons vanilla extract (optional)

Instructions:

Prepare the crumble:

• In a mixing bowl, combine the flour, brown sugar, cinnamon and salt

• Mix in butter and walnuts until large, even crumbles form

Prepare the cake:

• In a large mixing bowl, whisk together the flour, baking soda and salt

• In another bowl, whisk together the butter, granulated sugar, eggs, vanilla and buttermilk then stir in the bananas

• Make a well in the center of the flour mixture then pour in the banana mixture and stir until just combined

• Spoon half of the batter into the prepared loaf pan

• Sprinkle half of the crumble mixture evenly over the batter

• Spoon remaining batter on top of the crumble mixiture

• Sprinkle the remainder of the crumble mixture evenly over the top

Bake until golden (approximately 1 hour 15 minutes) and a cake tester (inserted in the center of the cake) comes out clean. If the cake is browning too rapidly, cover with a loose aluminum foil tent. When done, cool on a wire rack 15 minutes before gently releasing from the pan. Cool completely on the wire rack and gently pour glaze over the top.

Prepare the glaze:

• Place sugar in a medium bowl and slowly stir in milk and vanilla, a little at a time, to make a smooth, pourable glaze.

• Cool cake completely and gently pour glaze over the top.