Banana bread crumb cake

From cookies and cups:

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serves 12

Ingredients

• 2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 3 ripe bananas
• ½ cup butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup milk

Crumb Filling and topping

• 1 cup cold butter, cubed
• 2 cups light brown sugar
• 2 cups flour

*optional glaze

• 1 cup powdered sugar
• 1-2 Tbsp milk

Instructions

1. Preheat oven to 350°
2. Spray a 9x13 baking dish with cooking spray, set aside
3. In a medium bowl whisk together flour, baking powder and salt. set aside.
4. In a large bowl mash bananas until they become liquified.
5. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
6. Stir in milk and flour until combined.

Crumb Filling/Topping

1. Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.
2. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
3. Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
4. Cool for 10 minutes.
5. *If desired mix powdered sugar and milk together and drizzle on top.
6. Can be served warm or at room temperature.

Can be served room temperature or warm.
Store airtight for up to 2 days.

Scones

• 2 3/4 cups flour 
• 1/2 cup sugar 
• 3/4 teaspoon salt 
• 1 tablespoon baking powder (not baking soda!)
• 1/2 cup cold butter (1 cube)
• 1 cup chopped dried fruit, flavored chips, nuts, or a combination, optional 
• 2 eggs, beaten with 1/2 cup half and half, milk, or cream and 1 tsp. extract of your choice (vanilla, orange, etc.

In a large mixing bowl, stir together the flour, sugar, salt, and baking powder. Work in the butter just until the mixture is crumbly; it's okay for some small chunks of butter to remain unincorporated. Stir in the fruit, chips, and/or nuts, if you're using them. (I like chopped craisins with orange extract.) Make a depression in the center of your dry ingredients and pour in the egg mixture. Stir until all is moistened and holds together.  If you need to add more moisture because your scones won't hold together, you can add up to 3 tbs. more cream (or 1/2 and 1/2, or milk, depending on what you used).

To bake:  I used my pampered chef stone to bake these, and sprayed on a little PAM on to make sure they didn't stick.  If you use a different type of pan, you can line it with parchment paper.  I prefer small scones, like the "mini" scones you can buy at the supermarket.  I took about half of the mixture at a time, formed it into a triangular shaped "tube," and sliced it about 3/4 of an inch thick so that each of the mini scones would be triangular shaped and would be nearly an inch thick when they were finished.  If you prefer large scones, divide the mixture into two parts, round each half into a 5-6 inch circle about 3/4 inch thick right on the baking stone or parchment-covered pan. Using a knife, cut each round into six wedges and pull the wedges away from each other so that there is about half an inch of space between them to allow for them to rise a bit.

You can brush your unbaked scones with a little milk and sprinkle with sugar or cinnamon sugar before you bake them if you like.  (I didn't do this because I serve scones with clotted cream and lemon curd, so I didn't need to add the extra sweetness.)

Bake large scones at 375 degrees for about 20 minutes, or until they're golden brown. Small scones are done quicker, they should be finished in 10 minutes, but all ovens are different so keep an eye on them and as soon as they are golden brown, take them out.  Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, store in covered container at room temperature for up to a week or so.  I actually had them for about 2 weeks and they were still fine.  However, they are best in the first few days of course.

Cinnamon Roll Swirl Cake Recipe

Cake:

3 cup flour

1/4 tsp salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

1/2 cup butter, melted

In a large bowl, mix all the ingredients together except butter. Once mixed, slowly pour in butter. Pour into greased 9 x 13 pan.

Topping:                 

1 cup butter, soft to the point of almost melted

1 cup brown sugar

2 Tbsp flour

2 Tbsp cinnamon

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.  Bake at 350 for 30-40 minutes.

Glaze:

2 cup powdered sugar

5 Tbsp milk

1 tsp vanilla

Stir ingredients together. While the cake is warm, drizzle the glaze over the cake.

Recipe from Incredible Recipes by Cheryl (a Pampered Chef recipe)

Too easy Banana Bread

1 box yellow cake mix

2 eggs
3-4 overripe bananas

Add all ingredients to a large bowl and mix well. Fill two small, greased loaf pans or one large loaf pan. Bake at 350° for 35-40 minutes (longer if using large loaf pan.)

Even though I have a banana bread recipe that I really like I found this one on the web and thought I'd post it for those times when there just wasn't time to make banana bread the real way, but you have over-ripe bananas and you want to use them up.  I haven't tried this but it looks pretty easy.  Plus you could probably do these in a muffin tin pan too.  (I'd bake them at the same temperature for about 20 minutes, test for doneness.)