Try this moist, luscious, crowd-pleasing cake for dessert or tea time.
Serving Suggestion
- This moist cake is a crowd-pleaser for tea time or dessert. You could also spoon the batter into prepared muffin tins for individual streusel-topped cupcakes (adjust the cooking time to 30 minutes and test with a toothpick for doneness).
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3/4 cup brown sugar
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/3 cup unsalted butter, cold
Cake
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup unsalted butter, softened
1 cup sugar
3 ripe bananas, peeled and mashed
1 large egg, beaten
1 teaspoon vanilla
1/2 cup milk
Heat the oven to 350°F. Oil or butter an 8 x 8 inch pan and set aside.
In a mixing bowl, stir together the brown sugar, flour and cinnamon for the streusel topping. Add the butter and mix with a pastry blender or your fingers until the topping resembles rough pebbles or sand.
Set aside. In a small mixing bowl, whisk together the flours, salt and baking powder. In a larger bowl, using an electric mixer, blend together the butter and sugar. Add the bananas, egg, vanilla and milk and blend well. Mix the dry ingredients into the wet ingredients until just blended. Pour the cake batter into the prepared pan. Sprinkle evenly with the topping and bake for about 45 minutes or until a toothpick stuck in the center comes out clean. Let cool before serving.