Finally it’s here! I have been trying for the last few years actually to get this series up on the blog, which I plan to call “Decades of Desserts.” Each week, I am going to share a new recipe from my great great aunt’s recipe collection. I was blessed with her recipe collection shortly after I started this blog, but I have struggled to find the time to go through them all!
It’s time though! A few of the ones you’ll recognize that I have already shared are the popular Strawberry Bread and my Gluten Free Strawberry Bread, Banana Mocha Cake, and adaption of the Dark Chocolate Peanut Butter Cookies! These are some of the most viewed desserts on the blog and for good reason…they are delicious!
So far, I have successfully been able to convert all her recipes to gluten free that I have tried up to this point with a simple switch of flours using the gluten free all purpose flour. I’m hoping that continues because it just makes baking so much easier!
Today, I’m going to share with you her recipe that was clipped out of from what I can tell a newspaper from the 80’s. Her collection consists of a variety of dates through all the decades from the early to mid 1900’s up to the late 80’s and early 90’s. This one is from the Capper’s Weekly and was published in 1986.
Let me just add this in…1986 was not all that long ago, can you believe how far technology has come in that short amount of time? Back then there was no such thing as a recipe blog, recipes were shared at church or clipped from papers and magazines, plus cookbooks were flying off the shelves! It just blows my mind to think of how just that short time ago having all this technology seemed impossible!
Now, back to the delicious Crumb Top Banana Cake! In the original recipe it says this can be made into bars for breakfast or paired with ice cream as a dessert. I think to me it tasted a lot like a bread pudding and would taste the best paired with ice cream. I think it would make a great coffee cake though too paired with a warm mug of coffee in the morning!
Crumb Top Banana Cake
- 1/2 Cup Butter Softened
- 1 1/2 Cups Sugar
- 2 Eggs Beaten
- 1 Tsp Vanilla
- 1 Cup Mashed Banana 3 Medium Sized
- 1/3 Cup Milk
- 2 Tbsp Vinegar
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Cups Flour or Gluten Free All Purpose Flour
- 1 Cup Crushed Rice Krispies Cereal or Gluten Free Rice Krisipes Cereal
- 1 Cup Brown Sugar
- 1/2 Cup Flour or Gluten Free Flour
- 1/2 Cup Butter Softened
- Preheat oven to 350*.
- Begin by creaming together the butter and sugar.
- Next, add in the eggs and vanilla, continue mixing until fluffy. (This is easiest using the whisk attachment on the stand mixer.)
- Add mashed banana and continue mixing.
- 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.
- Once well combined, pour into a greased 9x13 baking dish.
- Set aside until the topping is prepared.
- 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.
- Bake the banana cake in the oven at 350* for 45 minutes - 1 hour.
- 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.
did you make this recipe?
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Adapted from: Capper’s Weekly
Enjoy this delicious Banana Cake and stay tuned for another dessert next Wednesday!
Happy Dessert Day!
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