It's been a looooooong time since I've shared food with you. Long time.
I'm a kitchen dweller by nature, but finding the focus and time to bake and cook for fun has been tough. REALLY REALLY TOUGH. So when ALL THREE BOYS left for school today for the first time EVER, it not only left me time to write this post, but to get my hands all flour-y again.
I took a baby step back into my recipe book right before school started and made this DELICIOUS version of crumb cake to enjoy on one of our last lazy summer Saturday morning. The mornings I will soon miss once basketball and soccer take control of our schedules.
This banana crumb cake would be perfect for a Sunday brunch or baby shower. It's also great for dessert hot out of the oven, with a scoop of vanilla bean ice cream over top.
To enjoy, you will need:
1/3 cup coconut oil, slightly softened (I set mine on the stove top while the oven was preheating. You can substitute canola oil as well.)
2/3 cup light brown sugar, lightly packed
1 large egg
2 medium (very) ripe bananas - mashed
2/3 cup milk (2% or whole)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup chocolate chips
Preheat the oven to 325 degrees. Grease a 9-inch springform pan with either cooking spray or butter. Set aside.
Make the crumble topping by placing the brown sugar, flour, and kosher salt into a medium bowl. Stir ingredients together with a whisk. Add the butter into the bowl and use your hands to cut the butter into the flour mixture. (You can also use a pastry blender, but I don't have one.)
To make the cake:
In the bowl of a stand mixer, place the coconut oil, brown sugar, egg, and mashed banana. Beat 1-2 minutes or until combined. (With the coconut oil, it will look lumpy). In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Turn the mixer on low and slowly add the dry ingredients to the wet ingredients until just combined. Add the milk and beat another 1-2 minutes until just combined. Pour into the greased spring form pan and spread evenly with the back of a spoon. Use your hands to sprinkle on the crumble topping. Scatter the chocolate chips over top.
Bake 35-45 minutes or until a butter knife inserted comes out clean.