I'm always looking for a way to use bananas that are heading past their "due date" so to speak.  This is an excellent crumb cake that has the essence of a banana bread.  If serving as a desert, I serve with a scoop of fresh homemade vanilla bean or cinnamon ice cream on the side.  If serving as a breakfast, I keep warmed and offer a bit of praline syrup as a topping, in place of a powdered sugar glaze. 
​It's a versatile Cake - very rich and perfectly banana.  Enjoy! Diane 

Banana Bread Crumb Cake

Ingredients
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 ripe bananas 
1/2 cup butter, room temperature
2 cups granulated sugar 
2 eggs
1 teaspoon Rodelle vanilla extract 
1 cup milk

Crumb Filling/Topping
Ingredients 
1/2 cup cold butter, cubed
1 cup brown sugar 
1 cup flour 

Directions
Preheat oven to 350F 
Spray a 9x13 pan with non-stick spray
  
     Sift together flour, baking powder and salt in a bowl and set aside.  In a separate bowl, mash down the bananas, then blend in the butter, sugar, eggs and vanilla until well combined.  Add the milk and half the flour mixture into the banana mixture and blend well, finish by blending in the last half of the flour mixture.  Set mixture aside.  Prepare your crumb mixture and by using a pastry blender or fork to cut into course crumbs.  Pour half of your prepared banana batter into prepared baking pan, sprinkle 1/3 of the crumb filling over banana mixture.  Pour the remaining batter over filling and use the remaining crumb topping to top entire cake. 
Bake for 50-55 minutes or until you have a set center and a toothpick comes out clean. Can be served warm or at room temperature. 

Optional: dress up your crumb cake by either dusting with powdered sugar once cooled or adding a quick powdered sugar glaze.   

   This is a guest post from JD Provence of Texas.  This takes baked potatoes one step farther into the smashed and crunchy zone!!  Enjoy! Diane 

Crunchy "Smashed" Potatoes

1 tennis ball size potato (approx. one per person) red, gold, or russets 
Cooking oil
Butter
Salt & Pepper
Garlic, optional
Herbs, if desired
​
     You can bake, boil, or nuke your potatoes. It doesn’t make much difference, all that matters is, they need to be done. I was baking, so I just wrapped these individually, in foil, and baked them.
     After potatoes are cooked, allow to cool 3-4 minutes, then place on saucer, and smash flat with another saucer. By doing this, it’s easy to get them all the same thickness, so they continue to cook evenly. After smashing, allow to cool and release steam 5-10 minutes. Allowing the steam to escape helps make the outsides crisper. Arrange potatoes on baking sheet, lightly spray or coat the top of each one with cooking oil, salt and pepper to taste. Place a teaspoon of butter on each potato.
     Bake in preheated, 375F oven 25-30 minutes, until golden brown. Any garlic or herbs can be added during the last 10 minutes of cooking, to avoid scorching/burning, (you can also sprinkle them on after cooking.)
     

     Sometimes when life hands you aging bananas - you need to make - Monkey Butter!   So many uses as a fruit topping, stirred into cake fillings, add over ice cream, stir into oatmeal or yoghurt!   The one problem is that this cannot be canned for shelf stability - there is ONE safe recipe given by Ball that has banana and orange juice but, I have heard mixed reviews on its taste.  I prefer making THIS with the intention of using quickly and keeping refrigerated.... Enjoy! Diane 

Monkey Butter 
*not for canning 

4 large bananas, well ripened, cut out any brown spots on banana. 
1/4 cup toasted coconut flakes
20 oz can of pineapple tidbits with juice 
2 cups sugar 
pinch of salt 
juice of half a lemon

    Peel your over-ripened bananas and cut out any brown spots, add to large pot along with all the other ingredients.  Cook down on low for about an hour.  This mixture can scorch so, keep the heat low and keep an eye, stirring often.  Once the mixture has cooked down and thickened to your preference, pour into a heat safe container and let cool on your counter, store in fridge once cooled and use within 2 weeks.  
Remember - THIS RECIPE IS NOT SAFE TO CAN - THIS IS NOT A SHELF STABLE PRODUCT. 

Recipe and Photos by: Diane Baker for Canning and Cooking at Home