2 cups Mashed Banana, About 4 or 5 medium bananas, mashed
For the Crumbly Topping:
1/2 cup Butter, Cold
1/2 cup Brown Sugar
1 1/2 cups All-Purpose Flour
1 teaspoon Cinnamon
1/2 teaspoon Salt
Preheat oven to 350°F.
Put the butter in a small saucepan and melt it over medium high heat. Once the butter has melted it will snap and crackle as the water cooks out. When it starts to smell nutty and fragrant and turns just slightly amber, remove it from the heat. It will continue to brown a little bit in the pan.
Place the browned butter in a large mixing bowl. Remember to scrape the browned bits! That’s the good stuff. Add the sugars and mix until combined. Then add in the eggs one at a time, mixing well between each addition. Stir in the vanilla.
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Add the flour mixture to the butter and sugar in thirds, alternating with the milk, starting and ending with the flour.
Stir in the mashed bananas and scrape the cake batter into a prepared 9x13 pan.
Make the crumbly topping by cutting the 1/2 cup butter into the brown sugar, flour, cinnamon, and salt. I like to use a box grater to reduce the butter into small bits and then I mix it all with my fingers until coarse crumbs are formed.
Spread the crumb topping over the cake batter in the pan. Bake for 60 minutes. Be sure to check for doneness by inserting a pick into the center of the cake.
Let the cake cool slightly before slicing and serving.