Oh, you guys. Do I have a treat for you today! I combined a cinnamon crumb cake with freshly baked banana bread and the result was, well, it was phenomenal. A soft, tender, easy-to-make banana bread crumb cake, heavy on the crumbs and topped with a to-die-for peanut butter glaze! This is absolutely, hands down, the BEST crumb cake recipe that I have EVER had. I am not even joking a little bit. I would not joke about crumb cake.
The peanut butter glaze is heaven sent and and takes an already amazing crumb cake to the next level. If you’re a fan of banana bread-this recipe is for you! This crumb cake tastes just like banana bread layered with a crumb filling and topped with a peanut butter glaze. It’s incredible. Promise me you’ll make it soon!
You start this recipe by making the crumb topping and filing. I used a food processor to blend the butter, but you can use a fork or pastry cutter if you prefer. Just make sure if you’re using the food processor not to pulse it too much…you want to have nice big crumbs! After the crumb topping is made transfer it to the refrigerator while you prepare the rest of the recipe. Make sure you use very ripe bananas for this crumb cake (the riper the better) the skin should have black speckles on them and be soft to the touch. After the coffee cake batter is made, spread half the batter into the baking pan and top with some of those glorious crumbles. You want to make sure that you sprinkle enough crumb filling on top so that you no longer see the batter. Then spread the remaining batter on top of the crumbles using an offset spatula to spread the batter evenly over the crumbs so that no crumbs are visible. Finally sprinkle the batter with the remaining crumbles and bake until golden brown. As soon as this crumb cake comes out of the oven, start to make the peanut butter glaze. You want to drizzle the glaze over the cake while it’s still warm. I think this taste tastes best warm out of the oven, but it tastes just as good warmed in the microwave for a few seconds.
Do you have a favorite recipe you turn to when there are browning bananas on your counter?
A soft, tender, easy-to-make banana bread crumb cake, heavy on the crumbs and topped with a to-die-for peanut butter glaze!
Yield: 24 servings
Crumb Filling and topping
1 cup cold butter, cubed
2 cups light brown sugar
2 cups all purpose flour
For the Coffee Cake:
2 cups all purpose flour
3 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 cup whole milk
For the Peanut Butter Glaze:
2/3 cup powdered sugar
2 tablespoon whole milk
2 tablespoon creamy peanut butter
To make the filling/topping: Place bow sugar and flour in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process until butter pieces are the size of peas, about with 8 to 10 1-second pulses. Place crumb filling/topping in refrigerator until ready to use.
Preheat the oven to 350°. Grease a 9x13 inch square baking pan and set aside.
To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, mix together mashed bananas, butter, sugar, eggs and vanilla until combined.
Stir in milk and flour mixture until just combined (don't over-mix).
Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with remaining crumb mixture.
Bake for 45-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes in pan set on top of a wire rack.
To make the peanut butter glaze, in a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over warm coffee cake and serve.
Source: adapted from Cookies and Cups
One Year Ago: Eggplant Pizzas
Two Years Ago: Honey Cinnamon Roasted Chickpeas
Three Years Ago: Spanish Rice