Banana Streusel Snack Cake

It’s the crunchy streusel topping on this tender, buttery banana cake that earns this recipe 5 stars.

Made with cake flour and butter and using the standard creaming method, this cake is nothing like a dense or coarse-crumbed banana bread; the crumb is fine, moist and delicate. I chose to bake it in a loaf pan and the one I own always takes longer than a recipe states so it took an extra 10 minutes. I couldn’t imagine inverting the cake topping side down and then righting it again, so I lined the pan with parchment first, making certain the piece was large enough to overhang the pan edges creating handles. After cooling in the pan for 30 minutes, the cake was easily lifted from it without any loss of streusel.

It was really delicious but a little too fragile to slice thinly because the cake was so tall. Next time I’ll bake in a square pan….baking time is much shorter and it will be much easier to serve.