Do you remember that first recipe you baked in Home Ec class in Middle School?
I do. I not only remember it, but I make it all the time to this day. As you would imagine, I was kind of an show off in my Home Ec class, even back then.
Notice all the grease stains, pen marks, and missing corner of paper? This paper has seen better days, but it is not lacking on memories. This is the original recipe that our Home Ec teacher passed out to us in our middle school class. It has been with me for more than 15 years, and I know it will be with me for another 15.
The original recipe looks to be clipped from a magazine, with the word “coffee” whited-out, and “snack” written in. The story our Home Ec teacher told us about the name of the recipe still cracks me up. She told us that normally the recipe would be called ‘Best Banana Coffee Cake’. Since we were all middle schoolers, she didn’t want anyone to turn their nose up at the idea that there might be coffee in the cake, so she changed the name to ‘Best Banana Snack Cake’. Of course when I was a tween I would not have eaten anything with the word ‘coffee’ in it, so I found her word adjustment rationale to be very solid.
This Banana Cake recipe has stuck around for so long because it is one of my all time favorites. I have made it for family, friends, coworkers, any time I have a pile of ripe bananas I turn to this recipe. The buttery streusel on the top makes me love this recipe far more than banana bread recipe out there. I much rather make this recipe over banana bread any day.
I was a true show off in Home Ec class.
I still remember the day we made bread in Home Ec class, and the teach was reviewing how to knead the dough. Since I had helped my great-grandmother make so many batches of her Famous Sugar Cookies, the motions of kneading dough were second nature to me. My teacher was even impressed.
Home Ec class was where I shined… I don’t think anyone would find that surprising.
I was a true show off.
Enough about Home Ec class, let’s get back to this delicious Banana Breakfast Cake…
I do recommend serving this cake warm. Either serve it fresh out of the oven with breakfast or when you sneak an extra piece, pop it into the microwave for 20 seconds. The butter topping melts making a gooey, sugary topping. No need for extra butter on this Banana Cake; it is built right in for you!
You will also notice my bananas are extra “brown”. I absolutely hate ripe bananas. When I eat a banana it still has to be green, and have no brown spots yet. Once a brown spot arrives the banana is dead to me. It becomes baking a banana from there on out. Which as you might imagine leads to lots of bananas needing to be repurposed. Once a banana has spots, I let it ripen a few more days, then I throw it into the freezer. Freezing your bananas for baking is the perfect way to save them for later. Whenever the Banana Cake bug hits me, I thaw a few bananas and I am ready to rock. Or if I want to make Dark Chocolate Chip Banana Cookies, the idea holds true.
Do you have a favorite Banana Bread or Cake recipe? I would love to hear if you test out this recipe or if you have one you think might rival my Home Ec teacher’s.
P.S. I am falling for Instagram Stories… so don’t forget to follow!!
- 1 cup butter, soft
- 1 1/2 cups white sugar
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 4 beaten eggs
- 4 ripe medium bananas, mashed
- 1/2 cup milk
- 2 teaspoons vanilla
- In a bowl cream together butter and sugar. Add 1 1/2 cups flour; stir until mixture resembles course crumbs.
- Reserve 1 cup of butter, sugar and flour mixture for later.
- Add remaining 2 cups flour, baking powder, salt, cinnamon, and soda to butter mixture. Stir ingredients together.
- In a separate bowl, mash bananas, leaving chunks of banana. Add eggs, milk and vanilla to bananas. Stir until just mixed.
- Add wet ingredients to dry ingredients; stirring until mixed. Do not over mix; you want to leave banana chunks.
- Spread into a greased 9x13 pan. Sprinkle the top of cake mixture with reserved topping crumb mixture. Use your fingers to create crumbs to evenly coat the cake.
- Bake at 375 degrees for 40-45 minutes, or until toothpick inserted in the center comes out clean.
- Allow to cool for 15 minutes before serving. Serve warm.
- Simply half the ingredients for a 9x9 pan.