This cake. Oh my gosh. It is good like “add to your permanent rotation” good. So good that I made it yesterday, and I’m posting it today. That hardly EVER happens. When it does, you know you should read this today, and also make it today. Or tomorrow. Or both. I’m thinking about making another pan right now. Sweet enough to be a dessert. But full of bananas so you could call it a breakfast.
Giant, incredible, amazing shout-out to Cookies and Cups for this recipe. I added and subtracted and changed a few things in my version, but it is essentially the same thing. Visit her site, and while you are there subscribe to it too because you are not going to want to miss ONE recipe that she puts out. LOVE her. Also? Her FACEBOOK. Like her. I know you will.
Okay. Here we go.
First make your crumb. I went the easy route and tossed all the crumb ingredients in my mixer.
Then I turned it on for about a minute.
Crumb. Done. Set it aside in a separate bowl.
Now that you mixer is empty again, toss your bananas in and mix them until they are pulverized and liquified. Then add in your sugar, vanilla, and eggs. Mix until combined.
Mix together in a separate bowl the flour, baking powder, and salt. Add it to the banana mixture along with the milk/cream and mix until combined.
Spray a 9×13 inch cake pan with baking spray well.
Pour in half of the batter.
Cover that with half of the crumb mixture. Then top it with the remaining half of the batter. I had to carefully spread out this remaining half over the crumb with a rubber scraper. It could be that I eyeballed “half” inaccurately. Either way, it all worked out.
Now add 1 cup of oats to the remaining crumb mixture and mix until its combined. Add all of that to the top of the cake.
Bake at 350 for 50-60 minutes, or until a tester comes out with moist crumbs on it.
Drizzle with the glaze. I was late to my sister-in-law’s so I couldn’t wait for the cake to cool enough. Most of my glaze soaked in. I was okay with this development. It didn’t look as pretty, but it tasted amazing.
Serve warm, preferably.
See that layer in the cake? That’s amazing deliciousness.
- 1 cup cold butter, cubed
- 2 cups light brown sugar
- 2 cups flour, all purpose
- 1 tsp cinnamon
- 1 cup oats
- 2 cups flour, all purpose
- 1 TBSP baking powder
- 1/2 tsp salt
- 3 overripe bananas
- 1/2 cup butter, salted, softened
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 cup powdered sugar, sifted
- 2 TBSP cream
- Preheat oven to 350 and spray a 9x13 inch pan with baking spray.
- Add all crumb ingredients to a mixer and mix until crumbly. Set aside.
- In separate bowl combine flour, baking powder, and salt. Set aside.
- Place bananas in mixer. Mix until pulverized and liquified. Add butter and sugar. Mix until combined. Next add eggs and vanilla. Mix until combined.
- Add flour, milk, and cream. Mix until combined.
- Pour half of batter into baking pan. Top with half of crumb. Spread remaining half of batter on top. Add 1 cup of oats to remaining crumb. Spread on top of cake.
- Bake for 50-60 minutes, or until a tester comes out with moist crumbs.
- Let cool for 15 minutes and then drizzle with glaze.
- Serve WARM!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 750 Total Fat: 29g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 107mg Sodium: 432mg Carbohydrates: 117g Fiber: 3g Sugar: 76g Protein: 8g
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