Strawberry-Banana Crumb Cake

Sometimes I have overripe bananas and sometimes I have very ripe strawberries. This time I had both, so I had to do something immediately.  This cake came to mind and it came out so, so good!  Serve it warm with some vanilla ice cream on top. Delicious!  Enjoy!

Ingredients:

For Batter:

-1 stick (1/2 cup) unsalted butter, at room temperature

-2 cups sugar

-2 large eggs

-1 tsp salt

-1 Tbs baking powder

-1 tsp vanilla extract

-4 ripe bananas, peeled

-1 lb strawberries, hulled and cut into chunks

-1 cup milk (no less than 2%)

-2 cups flour

For Crumb Layer:

-2 cups packed brown sugar

-2 cups flour

-2 sticks (1 cup) unsalted butter, cubed

Directions:

Preheat oven to 350 F.

Let's make the batter first.  Cream the butter with the sugar.  Add the eggs and beat until well mixed.  Stir in the salt, baking powder, vanilla, chunks of peeled bananas, and chunked strawberries.  Mix very well and increase the speed for a couple of minutes.  Lower the speed and add the milk and flour, half of cup at the time.  Mix very well and set aside.

Make the crumb layer by mixing all ingredients together until crumbly. You can use a food processor or a fork.

Place a 9x13 pan on top of a cookie sheet (there might be some spilling from the cake during the baking, so the cookie sheet will catch that instead of you having to scrub your oven later).  Coat the bottom and sides of baking dish with the baking cooking spray (the one with flour and butter in it).

Pour half of the batter in prepared pan.  Top with half of the crumb mixture.  Repeat layers. 

Place in preheated oven and bake for 55 minutes or until toothpick comes out clean.

Remove from the oven and let cool on the wire rack for 10-15 minutes.  

Serve warm with some vanilla ice cream on top.  YUM!  Enjoy!