Being away from family and friends gets harder as you age. Keeping busy with my thesis and work helps with the home-sickness. And baking desserts to treat yourself once in awhile is a must.
I love my bananas best when they still have a bit of green. Otherwise, I let them brown and use the ripe bananas to make banana bread. In the past, I always felt the banana bread was a little lack-luster no matter how many chocolate chips I add. So, in my search for a better banana bread recipe, I found this recipe for a banana crumb coffee cake from Tide and Thyme. I didn’t realize how big the resulting cake would be until I was pouring the batter into the pan.
This recipe uses a lot of butter. Instead of lining the baking dish with aluminum foil, I used parchment paper. I think it’s easier to handle than foil with cooking spray. Make sure not to over mix the cake batter. I skipped the glaze and I was too skimpy with the middle crumble layer. So, I ended up with a thick crumble topping. I love the crumble on this cake as it provides a crunchy texture to the very moist cake portion.
The recipe was definitely more work than banana bread but well worth the extra effort. I will be saving this for rainy days like today.