We always seem to have an abundance of overripe bananas around. Do you have this problem as well? You like bananas, you buy more than you should because you think to yourself “bananas are good and good for me.” You eat one and the other five turn brown and mushy. Yuck.

Well ,our Banana Peanut Butter Toffee Crumb Cake makes use of your overripe bananas and turns them into a delicious treat. Problem solved! And who doesn’t like the combination of peanut butter and banana? Adding toffee just makes this cake that much more undeniable. It’s great for breakfast as well as snacking.  Just don’t forget to eat over your plate to catch all the yummy the crumbs!

What to do with overripe bananas???

The parchment overhang makes removing the cake from the pan a breeze!

Banana Peanut Butter Toffee Crumb Cake

Crumb Topping:

• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1/8 tsp salt
• 4 TBS unsalted butter
• 3 TBS creamy peanut butter
• 1 cup all-purpose flour
• ½ cup toffee bits

Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ cup unsalted butter, softened
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 large egg
• 1 tsp vanilla extract
• 4 medium bananas, very ripe, mashed (about 1 ½ cups)
• ½ cup buttermilk

Topping:

In a medium bowl, whisk together the sugars and salt. Melt the butter in a small bowl in the microwave. Stir in the peanut butter and mix until smooth. Stir the peanut butter mixture into the sugar mixture. Add the flour and stir until crumbly. Mix in toffee bits and place topping in refrigerator while you prepare the cake batter.

Cake:

Preheat oven to 350. Butter am 8” square pan and line with parchment, allowing the parchment to drape over two sides of the pan. Lightly butter the parchment and set aside.

In a large bowl, whisk together the flour, powder, soda, saltr and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar for about 2-3 minutes. Mix in the eggs and vanilla until well combined. Add the mashed bananas and mix well. Slowly add dry ingredients in three additions alternating with the buttermilk in two additions (start and finish with dry ingredients) mixing each addition until just combined. Scrape batter into prepared pan. Remove topping from refrigerator and sprinkle evenly over the top of the batter.

Bake for 50-60 minutes until a toothpick inserted in center of cake comes out clean. You may need to cover the cake loosely with foil for the last 10-15 minutes if the topping is getting too brown.

Remove from oven and allow to cool completely on wire rack. Use the parchment overhangs to gently remove the cake from the pan and serve.

Cake is best eaten within one day. You can store any leftovers in an airtight container at room temperature for up to 3 days, but note that the topping will get a bit soggy.

Serves 9