Serious Eats: Recipes

Banana Crumb Cake

[Photograph: Alexandra Penfold]

The Entenmann's banana cake crumb topping is a very fine, sandy crumb. Some people (like my husband) might call it too fine or crumbly. If you prefer a more densely packed crumb, adjust the crumb recipe as follows: 6 tablespoons unsalted butter, 1 cup all purpose flour, 1/2 cup light brown sugar, 2 tablespoons sugar, and 1/4 teaspoon salt.

The chocolate piping is a fun detail, but be forewarned, it takes several hours for the chocolate to firm up and, like the original Entenmann's cake this takes its inspiration from, the chocolate squiggles are delicate. If you're eager to serve or eat your cake sooner, feel free to omit them.

The cake part of this recipe is adapted from the Banana Bread recipe found in the Fannie Farmer Junior Cookbook by Joan Scobey.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/10/banana-crumb-cake-homemade-entenmanns-banana-cake-recipe.html

© Serious Eats