If you love crumb cake and banana bread- this little cake is for you! With a layer of crumb in the middle and a mild banana flavor it's wonderful for breakfast, snack or dessert. You could add nuts to the crumb layer if you wanted, I haven't wanted to change one thing about this jewel yet! It comes from a recipe in my grandma's handwritten recipe book. After some testing and determining what her "pinches and splashes" meant in measurements this is the result! I hope you enjoy it!
Preheat oven to 350 degrees. Spray a 9X9 pan with cooking spray ( I use Baker's Joy with the flour in it for this cake). Set pan aside.
For the cake: In medium bowl, combine all dry ingredients and whisk or mix well. In a separate bowl, mix bananas, melted butter, egg, vanilla and milk together. Slowly combine the dry ingredients with the wet ingredients until all combined. Set aside and prepare the crumb topping next.
For Crumb Topping: In a medium bowl combine the flour, brown sugar and cinnamon, whisk together or mix well. Add in the 1/2 cup cold butter that has been cubed and mix together using a pastry blender or 2 knives. Result should resemble crumbly lumpy sand.
To assemble cake: Pour half of the cake batter into the prepared pan. Smooth to get into the corners and make even. Sprinkle half of the crumb mixture on top of the batter getting the entire area covered. Top with remaining batter and finish by covering with the remaining crumb mixture. Spread to make top of cake even.
Bake in 350 degree oven for 45-50 minutes. Cake will be golden brown and toothpick will come out clean when done. Mine takes about 48 minutes, but all ovens vary so check it at 45. Store covered on counter for up to a week.
NOTE: This recipe can easily be doubled and baked in a 9X13 pan.