Banana Buttermilk Snack Cake
By Lizzie on July 23, 2018
Hey everyone!! Can you believe it’s almost August? I feel time flying by more than ever these days… My kids are 25 and 28 now, but every time I walk into a store and see “Back To School” signs, I get this little pang of missing those years terribly while still being able to have my kids at home with me. I remember, all too well, growing up and that sinking feeling that summer was coming to an end….buying school supplies, getting your classes, open houses to attend, and worrying about which friends would be in your classes… Then, for many years as a single Mom, I remember being grateful that school was about to begin again for my kids so that I would’t have the guilt of not being with them as much as I wanted to because of my job. In many ways, I would give anything to have those days back again 🙂 In most ways, I am happy with the life that is mine now 🙂 I guess this is what we all work on daily…feelings of gratitude and living in the moment….Being able to create in my kitchen each day gives me such a sense of happiness and fulfillment. I believe strongly that having a sense of inner peace and joy in life means something different for each of us. For me, it is the ability to be creative each and every day in some way.
Ok…back to baking here before I start getting too choked up 🙂 I have a really tasty new recipe to share with you, and I am super happy with how it turned out. This one took a bit of time to get the ingredients right, but I love all of the flavors and how a really ripe banana can taste so incredibly sweet and caramel like. It’s an easy and quick recipe to make and one I am sure your family and friends will love!! It actually gets better as the days go by…capping out at around 5 🙂 Let me know how you love it and also, I would just love to hear from everyone what being creative looks like to you 🙂 xoxo
Gather all of your ingredients before you begin baking!
The batter is really yummy!
Make the topping and set aside!
You’ll be layering the batter and topping twice in your prepared pan.
Half the crumb mixture goes in the middle.
Finish by crumbling the remaining topping over the rest of the batter.
Try hard not to cut it before it cools and you glaze it 🙂
Drizzle the cooled cake with the vanilla cream glaze.
Cut yourself a big old piece or two 🙂
Go ahead and dig in….you know you deserve it!! 🙂
Banana Buttermilk Snack Cake
Makes: 9x13" pan Prep time: 30 minutes Bake time: 35 to 38 minutes
1/2 cup unsalted butter at room temperature
2 very ripe large smashed bananas, equal to about a cup
1 tablespoon vanilla extract
1 tablespoon cinnamon
1 cup cold buttermilk
2 cups all purpose flour
1 cup Dixie Crystals granulated sugar
1 tablespoon fresh baking powder
Crumb topping and filling
1 cup cold butter, cubed
1 cup Dixie Crystals light brown sugar, packed
3/4 teaspoon cinnamon
1 and 1/2 cups all purpose flour
Vanilla cream glaze
2 cups Dixie Crystals confectioners sugar
4 tablespoons half and half
1 teaspoon vanilla extract
pinch of salt
Preheat your oven to 350 degrees. Butter a 9″x13″ inch baking dish and set aside.
Smash both bananas in a medium bowl. Add eggs, buttermilk and vanilla.
In another bowl, whisk together the flour, baking powder and cinnamon.
In your stand mixer, beat the 1/2 cup softened butter and 1 cup granulated sugar until well mixed.
Add in the banana, egg and vanilla mixture. Stir until incorporated.
Add in the flour mixture and mix until just incorporated, being careful not to over mix.
Make the crumb topping:
In a medium sized bowl with a pastry cutter, mix together all of the crumb ingredients until big crumble pieces form.
Pour half of the batter into the prepared pan.
Layer half of the crumble pieces.
Pour the other half of the batter over the pieces. Spread out with an offset spatula.
Crumble the remaining pieces over the batter.
Bake in your preheated oven for 20 minutes and rotate your pan.
Bake for another 15 to 18 minutes more, or until the cake springs back in the middle when you touch it.
Cool on the stove top while you make the glaze.
In a medium bowl, whisk together the confectioners sugar, pinch of salt, vanilla and half and half until smooth and creamy.
Drizzle over the semi cooled cake.
This will keep in the pan if it is covered for up to 5 days. You can also wrap and freeze individual pieces.