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Banana Bread Crumb Cake Recipe


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     Banana Bread Crumb Cake

Category   Desserts - Breads
Sub Category   None
Servings   24 bars
Preptime   45 min

1 cup cold butter, cubed
2 cups brown sugar
2 cups flour
2 cups flour
3 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsalted butter, room temp
2 cups sugar
2 eggs, room temp
1 teaspoon vanilla
1 cup whole milk
2/3 cup confectioners
2 tablespoons whole milk
2 tablespoon peanut butter

To make the filling/topping- Place bow sugar and flour in the bowl of a food processor fitted with a metal blade. Process with six 1- second pulses. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process until butter pieces are the size of peas, about with 8 to 10 1-second pulses. Place crumb filling/topping in refrigerator until ready to use. Preheat the oven to 350. Grease a 9x13 inch square baking pan and set aside. To make the coffee cake- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside. In a large bowl, mix together mashed bananas, butter, sugar, eggs and vanilla until combined.
Stir in milk and flour mixture until just combined (don't over-mix). Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with remaining crumb mixture. Bake for 45-55 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes in pan set on top of a wire rack. To make the peanut butter glaze, in a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over warm coffee cake and serve.

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