Banana Cake with Peanut Crumble

Sure, you can use your old soft brown bananas for smoothies. You can use them for Banana Bread. You can also use them for this super simple not-overly-sweet banana cake that has a bit of chocolate (because of course it does) and also a lovely peanut crumble that is granola-like but better.

Tip: when your bananas brown faster than you can use them, peel and save them in a ziploc bag. I usually use a quart size, and unless they are VERY smooshy, I can still use them one by one, if I want (like adding one or two to a smoothie, etc).

Note: you can definitely use whole wheat flour for this recipe, if you'd like to up the fiber a bit.

Banana Cake with Peanut Crumble

Yield: one 8x8 cake, 12 - 16 pieces

Ingredients

Nonstick cooking spray, for greasing the pan

For Peanut Crumble

½ cup lightly salted roasted peanuts, coarsely chopped

2 T brown sugar

1/4 cup old fashion oats

1/2 tsp cinnamon

1 T extra-virgin olive oil

For Banana Cake

1 ¾ cups mashed very overripe bananas

1/2 cup granulated sugar

1 teaspoon kosher salt

2 eggs

½ cup vegetable oil or other neutral-flavored oil

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup mini chocolate chips or very finely chopped bittersweet chocolate

5 - 6 dried figs (about 1/2 cup), chopped (optional, but super tasty)

Instructions

Heat the oven to 325 degrees. Lightly coat an 8x8 square pan with nonstick cooking spray, line the bottom of a baking pan with parchment. Set aside.

Make peanut crumble

In a small bowl, combine the peanuts, brown sugar, oats, cinnamon, pinch of salt and olive oil, mixing well. Set aside.

Make cake

In a large bowl, combine bananas, salt and sugar, stirring well to combine. Let sit 5 minutes to fully dissolve sugar. Add eggs, whisking well to combine. Add oil and vanilla, stirring well. Add flour, baking powder, and baking soda to the banana mixture, stirring with a rubber spatula until most of the flour has been incorporated. Stir in chocolate and chopped figs until evenly incorporated.

Scrape the batter into the prepared pan and smooth the top. Sprinkle the peanut mixture evenly on top and lightly press into the batter.

Bake until a skewer inserted in the center comes out clean, about 45 - 55 minutes. Cool completely in the pan on a rack. Use the overhanging parchment to lift the loaf out of the pan, then discard the parchment.

Enjoy!