These last few days have been so busy! To top it off my little princess was so sick last night! A temp of 103, but she was being a trooper and was trying to still be her silly self. I hate when my kids are sick, especially when it’s the little one. I feel so helpless because there is only so much you can do!
Have you ever noticed that usually when kids start school there is an illness that creeps into your house for like he first week or so, now it seems to have happened as of the first week of summer as well. Lets just hope that it doesn’t spread any farther than her! Luckily this morning the little chick is back in action and back to her normal self and playing.
Thank goodness, just in time for this cake. THIS CAKE!!! I can honestly deem this cake the best cake I’ve ever had. I’m seriously in love, is that legal? This is perfect for breakfast, lunch, snack, dinner and dessert. Ok this cake is perfect for any occasion. I came across this bad boy a year or so ago at Cookies and Cups and have been making this at least monthly ever since!
I love how moist and gooey it is. It has a layer of streusel in the middle of the cake as well as the top and it gives it the extra pop! Add in the glaze and you have yourself one heck of a treat!!
2 cups flour
3 Tbs baking powder
1 tsp salt
3 ripe bananas
1/2 cup (1 stick) butter, room temperature
2 cups sugar
1 tsp vanilla
1 cup milk
Crumb Filling and Topping:
1 cup (2 sticks) cold butter, cubed
2 cups light brown sugar
2 cups sugar
1 cup powdered sugar
1-2 Tbs milk
Pre-heat oven to 350. In medium bowl whisk together the flour, baking powder and salt, set aside. In large bowl mash bananas until they become liquidy. Mix in butter, both sugars, eggs and vanilla. Slowly mix in the milk and your flour mixture and stir until just combined.
To make the crumb topping/filling mix together all ingredients and blend with a pastry blender or forks until crumbly.
Spray a 9×13 in pan with cooking spray. Add a little less than half your batter to the bottom of the pan. Sprinkle with about 1/3 of your crumb mix. Pour remaining batter over and sprinkle with remaining crumbs. I usually have some left over.
Bake for 50-60 minutes. If center is still a little jiggly, keep baking and check every 5 minutes with a toothpick to see if center has set. The baking times vary on the oven. Mine has taken longer to cook before so don’t get worried if it’s not done at the 60 minute mark, it will get there! Remove from oven and let cool.
To make your glaze, mix together the powdered sugar and milk, adding more milk for desired consistency. Once cake is cooled, drizzle glaze over top and serve!