How are you guys doing today?
Do you like bananas? Do you like an easy recipe that takes WAY less effort than what it looks like?
If so, this is your recipe.
You’re gonna need:
-Food processor
-Oven
-9x9x2 square pan + foil (we highly recommend foil for this one as opposed to greasing with butter and flour)
-Bowls
-Refrigerator
Ingredients:
For the crumb topping:
-1 cup all-purpose flour
-1/2 cup brown sugar
-1/4 cup granulated sugar
-1/2 tsp cinnamon
-1/4 tsp salt
-1/2 cup unsalted, cold butter, cut into pieces (we just cut them into Tbsp sizes)
For the cake:
-1/2 cup unsalted butter, at room temperature
-1 cup granulated sugar
-1 large egg
-8oz (225g) banana, ripe, cut into pieces
-1 tsp banana extract
-2 cups all-purpose flour
-1 tsp baking powder
-1/4 tsp baking soda
-1/2 tsp salt
-1/2 tsp cinnamon
-3/4 cup buttermilk
For the glaze:
-1/4 cup confectioners sugar
-1 Tbsp heavy cream
Instructions:
For the crumb topping:
-In the food processor, add flour. sugars, cinnamon, and salt. Pulse for a couple of seconds to make sure it’s well combined.
-With the food processor on low now, add in the pieces of butter, one by one. If needed, change the speed/use the pulse button to make everything crumbly. it won’t take long, probably around 10 seconds.
-Put your crumbs in a container and let them sit in the refrigerator while you proceed with the rest of the recipe.
For the cake:
-Pre-heat the oven to 340°F. Line your baking pan with foil, making sure that all sides are covered.
-In a bowl, combine all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
-In the food processor, beat the butter, the banana extract, and sugar for a minute. After it gets creamy, add in the egg, and beat this mix for another minute or so. Next, add in the banana slices, and beat this until all of the banana pieces are gone and you just have this creamy buttery mix.
-With the food processor on low, add in the buttermilk. It’s only gonna take about half a minute to get this combined. Next, with your food processor still on low, gradually add in the flour mixture, beating only enough to make everything combined. If you want to be absolutely sure that everything is smooth, we recommend you pour your batter into a bowl before pouring it into the baking pan. This batter usually doesn’t give us any “bottom of the food processor” problems, though.
-Grab the refrigerated crumbs and cover the top of your cake evenly. To some of you, it may look like a lot of crumbs, but trust us, it’s the right amount.
-Bake it for about 55 – 58 minutes, or until it passes the toothpick test. Remember, each oven is different, so keep an eye on your cake.
For the glaze:
Combine the ingredients with a spoon or a fork. Stir it for half a minute, and it should be smooth and ready to be used. We like to decorate using a confectioners bag, but that’s just us.
Alright, that’s all for today!
See you guys soon! And don’t forget to follow us on Instagram!
thecookiefiles.com 