I remembered that one of my husband's favorite store-bought cakes is the Entemann's Banana Crumb with chocolate drizzled over the top. Yes! That sounds really good to me!
You don't even have to turn on your mixer for this recipe, it's all done by hand!
Quick, easy, delicious! Great warm or cold, and you'll never buy the store-bought kind again!
Oh, I almost forgot to tell you, my granddaughter has decided this will be her birthday cake from now on! Who knew?
2 c. flour
1 Tbsp. baking powder
1 tsp. salt
3 ripe bananas
1/2 c. butter, softened (1 stick)
2 c. granulated sugar
1 tsp. vanilla
1 c. sour milk (1 Tbsp. vinegar in measuring cup, add enough milk to make 1 cup)
Preheat oven to 350'F. Spray a 9x13" baking pan with cooking spray; set aside.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, mash bananas until they become liquefied. Add softened butter, and combine well; stir in sugar, eggs & vanilla. Mix well.
Add milk and flour mixture; stir until blended. Set aside and make the Crumb Topping.
1/2 c. butter, cold & cubed
1 c. brown sugar, light
1 c. flour
Stir the brown sugar and flour together, cut in the cubed butter with a fork or pastry cutter, until a coarse crumb forms and will hold together when you press it in your hand. This takes a few minutes, but totally worth getting the topping blended well.
Sprinkle over the top and it's ready for the oven.
Bake at 350'F. for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes.
1 c. confectioners' sugar
3 Tbsp. unsweetened cocoa
3 Tbsp. milk
Stir the confectioners' sugar and cocoa together, then add milk. Use a whisk to blend, so there won't be any lumps.
Drizzle glaze over top, and serve warm or cold! Store in an airtight container.
"Above all else, guard your heart, for everything you do flows from it." Proverbs 4:23