Sugar and Spice Banana Crumb Cake

This is the perfect cake for all times of the day; it could be a breakfast cake (with coffee, of course,), a snack cake for an afternoon pick-me-up, or a not-too-rich after dinner dessert.

This got a 2 thumbs up from my entire family. There is just enough chocolate in it to add a little "something" without it actually being a chocolate cake. I never thought I would say this, but the chocolate is the complement in this recipe and not star. How dare I, right? But it's true. Trust me on this.

So go on. Now you have a use for those uneaten, overripe bananas. You can feel good about making this cake, proclaiming to yourself: "Self, instead of throwing out those bananas, you are making use of them while bringing joy to your entire family. Maybe you deserve two pieces of this cake! It is made from bananas after all..."

Sugar and Spice Banana Crumb Cake

Serves: 10 pieces
Time cook: 1 hour


2 Cups self rising flour
1 stick butter
1 cup packed brown sugar
2 eggs
1/4 cup molasses
3 large bananas, smashed
1 large banana, finely chopped
1/4 cup white chocolate chips (optional)
1/4 cup dark chocolate chips (optional)
1/2 cup milk
1/2 Tbs cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger
1 tsp. salt

1/2 cup butter (1 stick)
1/2 cup flour
1/2 cup brown sugar, packed
1/2 Tbs. cinnamon
1/2 tsp. salt



1. In a large bowl, blend the 3 bananas until it looks like lumpy baby food (Save the 4th banana; you will add it to the batter later).

Like this.

2. Add the eggs to the smashed bananas. Mix well.

3. Add the butter, brown sugar, molasses, milk, cinnamon, pumpkin pie spice, ginger, and salt. Blend well. I suggest using a hand mixer, unless you would like a voluntary workout. (But if you use a whisk, then you can get your "workout" and justify eating this banana cake-- so, go for it...

4. Add the flour in intervals of about 1/2 cup at the time.

5. Add the first 1/2 cup.

6. Then the next one.

7. Then the next one.

8. And then the last one.

9. Now finely chop the forth banana and add it to the batter.

10. Use cooking spray or about a tablespoon of butter at room temperature to grease your cooking pan. This is a round 10" stone.
**I have also made this recipe in an 11x13 inch pan. It also works nicely.

11. Add the chocolate chips to the batter (if desired).

12. Pour into the greased baking pan.


1. Semi-melt the butter in the microwave.

2. Add all of the rest of the ingredients in a bowl.

3. Mix until fully incorporated.

4. Take a spoon or fork and dollop the cinnamon swirl over the banana batter.

5. Use the spoon or fork to swirl the swirl (heh heh, "swirl" the "swirl") into the batter.

6. Bake in a 350F oven for about 45-50 minutes, or until a toothpick inserted in the middle comes out clean.

7. Let cool. Resist the temptation! Let it sit for at least 15 minutes.

8. Drench Daintily sprinkle with powdered sugar when cooled and again before serving.


The world's greatest solution to overripe bananas.


Stay hungry, my friends.

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