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Crumb Top Banana Cake

Crumb Top Banana Cake

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 1 serving

Calories: 5,209 kcal per serving

Ingredients

  • Cake
  • ½ Cups - Butter
  • 1 ½ Cups - Sugar
  • 2 - Eggs
  • 1 tsp - vanilla
  • 1 Cup - Mashed Banana
  • ⅓ Cups - Milk
  • 2 Tbsps - Vinegar
  • 1 Tsp - Baking Soda
  • ½ Tsps - Salt
  • 2 Cups - Flour or Gluten Free All Purpose Flour
  • Topping
  • 1 Cup - Crushed Rice Krispies Cereal or Gluten Free Rice Krisipes Cereal
  • 1 Cup - Brown Sugar
  • ½ Cups - Flour or Gluten Free Flour
  • ½ Cups - Butter

Instructions

  1. Preheat oven to 350*.
  2. Begin by creaming together the butter and sugar.
  3. Next, add in the eggs and vanilla, continue mixing until fluffy. (This is easiest using the whisk attachment on the stand mixer.)
  4. Add mashed banana and continue mixing.
  5. At this point combine the milk, vinegar, and baking soda in a measuring cup. It'll become very bubbly. Once combined, add it into the mixer along with the flour and the salt.
  6. Once well combined, pour into a greased 9x13 baking dish.
  7. Set aside until the topping is prepared.
  8. Mix in the Rice Krisipies, brown sugar, and flour. Then, add the softened butter and mix until it's crumbly. Evenly distribute this mixture over the top of the banana cake.
  9. Bake the banana cake in the oven at 350* for 45 minutes - 1 hour.
  10. Note: The original recipe says 35-45 minutes, keep a close eye on the cake as mine actually took closer to an hour. I baked it until the top was golden brown.

Nutrition

Energy: 5,209 kcal | Total Fat: 200 g | Saturated: 121 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 864 mg | Total Carbs: 829 g | Fiber: 14 g | Sugars: 549 g | Proteins: 48 g | Sodium: 4,398 mg | Polyunsaturated: 10 g | Monounsaturated: 52 g

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