Banana crumb coffee cake

レシピ

材料・調味料

cold butter,cubed: 1/2 cup

all purpose flour: 1 cup

light brown sugar: 1 cup

granulated sugar: 1/2 cup

ground cinnamon: 1 tsp

all purpose flour: 2 cups

baking powder: 3 tsp

ground cinnamon: 1 tsp

salt: 1 tsp

ripe bananas, mashed: 3

butter,room temp: 1/2 cup

granulated sugar: 1 cup

eggs: 2

vanilla extract: 1 tsp

almond milk: 1 cup

powdered sugar: 1 cup

almond milk: 1-2 tbsp

作り方

1: Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set aside.

2: In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture.

3: In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

4: In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not

5: Turn the mixer down to low, and alternate mixing in milk and flour until all ingredients are combined.

6: Pour half of the cake mixture into the prepared baking dish. Top with 1/3 – 1/4 of the crumb mixture. Then pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping.

7: Bake at 350º for 50-55 minutes, until a toothpick comes out clean.

8: To make the optional glaze:

In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get the glaze consistency you prefer. Set aside.

9: Cool at room temperature for 5-10 minutes before drizzling the glaze over the top, slicing, and serving.
Enjoy!

ポイント

Make a day ahead and store in an airtight container.
Freeze in a freezer-safe container for up to one month. Thaw completely at room temperature before serving.
DAIRY-FREE OPTIONS: Use vegan butter and almond milk if you want it to be dairy free