Banana Crumb Cake

This is great for dessert or breakfast.  Or both!  I left the nuts out so that my picky people would eat it. The recipe called for self-rising flour for the cake but I just used all-purpose and it was fine, but I added their instructions to make self rising flour, in case you're interested.  I baked mine in loaf pans and it took about 1 hour.   Also, I have no idea where I got this recipe, so if it was from one of you - thanks!  Ha ha!  

Banana Crumb Cake

3 ripe bananas

2 C. sugar

1 stick butter, softened

1 C. milk

2 C. flour*

2 eggs

1 tsp vanilla

1 C. chopped nuts (optional)

Crumb Topping:

1 stick butter

1 C. brown sugar (dark or light)

1 C. flour

Preheat oven to 350°.

Spray 2 loaf pans or 2 8x8 pans with cooking spray.  Place the peeled bananas in mixing bowl, add sugar.  Mix until bananas are liquefied.  Add butter, mix until creamed together with banana mixture.  Add all other ingredients and blend well.  

In medium bowl, place all topping ingredients.  Cut together with a fork or pastry blender until well blended.  

Pour 1/4 of batter into each pan, top with 1/4 crumb mixture.  Pour remaing batter over and top with remaining crumb mixture.  

Bake at 350° for 45-60 minutes or until a toothpick inserted in center comes out clean. 

*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.