Ingredients
½cupunsalted butter,room temperature
½cupwhite sugar
½cuplight brown sugar
2large eggs
1tspvanilla extract
3ripe bananas,mashed
2cupsall purpose flour
½tspbaking powder
½tspbaking soda
½tspsalt
½tspground cinnamon
⅔cupbuttermilk
½cuplight brown sugar
½cupall purpose flour
½tspground cinnamon
3tbspbutter,melted
Preparation
Preheat oven to 350 degrees F. Line a square baking pan with parchment paper or spray with non stick baking spray.
In a small mixing bowl, prepare the crumb by mixing together the light brown sugar, flour and cinnamon. Stir to combine. Then using a fork mix, until large crumbs are formed. Set aside.
In a large mixing bowl add the room temperature butter, white and light brown sugars. Cream together. Add in the eggs and vanilla extract. Stir to combine.
Mash the bananas with a fork, then add to the batter, stir to combine, will be slightly lumpy.
In a medium size mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, then stir with a fork to mix.
Add to the wet ingredients, stir slowly and pour in the buttermilk while stirring. Stir until just combined.
Pour the batter into the prepared baking pan and sprinkle the crumbs on top. Gently press the crumbs into the batter to help stick.
If using an 8×8-inch pan, bake for about 45 to 50 minutes. If using a 9×9-inch pan, bake for about 35 to 40 minutes.
Allow to cool for about 30 minutes prior to serving. If desired top with icing.
