Bananas Foster Crumb Cake

bananas foster crumb cake

This Bananas Foster Crumb Cake is excellent alongside a cup of cafe au lait.

Bananas Foster Crumb Cake
 
Ingredients
  • Filling:
  • ¼ cup unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 bananas, roughly chopped
  • 2 tablespoons dark rum
  • 1 tablespoon heavy whipping cream
  • Topping:
  • ⅓ cup firmly packed light brown sugar
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 2½ tablespoons unsalted butter, melted
  • ½ cup pecans, chopped
  • Cake:
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ⅓ cup sour cream
  • Garnish: caramel sauce*
Instructions
  1. For filling: In a large saucepan, melt butter over medium-high heat. Stir in brown sugar; cook until sugar is dissolved. Add bananas, and cook, gently stirring, until bananas are softened, about 4 minutes. Remove from heat; set bananas aside for cake. Return brown sugar mixture to heat, stir in rum and cream. Cook until thickened, stirring constantly, about 2 minutes. Remove from heat, and let cool until filling reaches a spreadable consistency, about 
15 minutes.
  2. For topping: In a small bowl, whisk together brown sugar, flour, and cinnamon. Add melted butter, and 
stir until crumbly. Stir in pecans.
  3. For cake: Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
  4. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a small bowl, mash cooked bananas. Stir bananas and vanilla into butter mixture.
  5. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Fold in sour cream. Spread three-quarters of batter in prepared skillet, and spread with filling. Top with remaining batter, smoothing top with a spatula. Sprinkle with crumb topping.
  6. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes, loosely covering with foil to prevent excess browning, if necessary. Garnish with caramel sauce.
Notes
*We used Smucker’s.

 

2 COMMENTS

  1. Recipe needs correction. Calls for 2 bananas cooked in brown sugar for filling. then for cake says to mash cooked bananas and stir into batter. Ingredients only list 2 bananas for filling. Please make necessary corrections on website and in magazine. I want to try this recipe but can’t until I know how many bananas are used and where. Thank you

    • Hi Linda! This recipe is correct as is. In step one, you soften the bananas in the brown sugar mixture, but then remove them. They are then added into the cake batter later. You just need two bananas for this recipe.

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