Banana Crumb Cake
1/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
4 tablespoons butter or margarine, at room temperature
1/2 cup packed dark brown sugar
3 tablespoons pure honey
2 large eggs, lightly beaten
1 cup mashed bananas (3 very ripe medium bananas)
1 teaspoon vanilla extract
confectioners sugar, for topping
Prepare Crumb Topping: In medium bowl, combine flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs.
Prepare Banana Cake: Preheat oven to 350 degrees F. Grease 9-inch springform pan; line bottom with parchment paper and grease parchment. On sheet of waxed paper, mix flour, baking powder, baking soda, salt, and cinnamon until blended.
In large bowl, with mixer on medium speed, beat butter, sugar, and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition.
On low speed, add half of flour mixture, then mashed bananas, and vanilla. Add remaining flour mixture and beat until smooth.
Spoon batter into the prepared pan and spread evenly. Sprinkle with crumb topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen cake from side of pan and remove. Cool completely.
Once cooled, dust the top lightly with confectioners sugar.
Makes 1 cake.