Posts Tagged ‘recipe’

The most important meal of the day…

Penny-Packer kids are pain in the ass breakfast eaters. Seriously. I don’t know how it happened. Three of them will eat cereal. But not the same cereal. 2 of them will eat scrambled eggs. 3 will drink Instant Breakfast – but not the same flavor and the variety boxes have left us with 27 undrank (undrunk? undranken?) dark chocolate Instant Breakfast packets. All will eat pancakes but frankly… I’m not snazzy enough a mom to wake up early enough to make pancakes. Enter the breakfast quick breads. All four will eat cinnamon coffee cake. All four will eat banana bread. And, genius that he is, The Hairdresser morphed them together.

I present to you… Penny-Packer Banana Crumb Morning Cake. Or PPBCMC for short. Ha. The recipe isn’t difficult but there’s a trick. Okay, not a trick… more like a secret weapon for the perfect, perfect density.

PBB-1What you need:

  • 2 small mixing bowls
  • 1 medium mixing bowl
  • 9×9 square cake pan (approx. 2 inches tall) <<<< this is the secret weapon
  • oven.

For the cake portion:

  • 2 cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, beaten
  • ¾ cup brown sugar
  • 1 stick or ½ cup butter, super soft (but not melted!)
  • 4 ripe bananas

For the topping: 

  • ½ cup brown sugar
  • ½ cup all purpose flour
  • 2 Tablespoons melted butter
  • 1 teaspoon cinnamon

Ready to make your PPBCMC?

To prepare the cake, in medium mixing bowl mix the flour, baking soda, and salt. In a smaller bowl (honestly, you could use a giant bowl if you wanted…. you just won’t need to) mix eggs, brown sugar, butter, and bananas. Dump small ball into first bowl. Fist pump. Pour your combined cake ingredients in your fancy greased & floured 9×9 cake pan.

Sidebar: Though this is the secret weapon you could probably figure out how to use a different pan. The reason we use the 9×9 cake pan is simple…. density. The Hairdresser is a culinary Mister Wizard. This recipe morphed from a banana bread (made in a loaf pan) and a crumb topped coffee cake made in a glass baking dish. Trust me. The 9×9 is the deal! Wider or longer pans throw off the center (at least they did during initial experiments) So…. 9×9. Carry on.

Now it’s time to mix up the topping! In another smallish mixing bowl mix together all your topping ingredients until crumbly. Disperse topping mixture evenly atop your cake. Pat down lightly. Smile. You’re 45 minutes away from sheer bliss. Once your cake is topped cook at 350° for 40 to 45 minutes or until you can pull out a clean skewer. (or toothpick if you’re not as manly as The Hairdresser) The Hairdresser has given me permission to tell you that 42 minutes @  350° is perfect.

Now eat and rejoice!PBB-2