Love Me Tender

The dessert I'm sharing today is not light. It's not low fat. It's not quick or no fuss. It is, however, absolutely delicious. If you, like Elvis, enjoy peanut butter and bananas together, you'll love this one:

What really makes this crumb cake extra amazing is the combination of five layers. You begin by alternating a banana snack cake layer with a pretty standard crumb layer … twice. Then you drizzle a to-die-for peanut butter glaze that's sure to work its way into your dessert rotation - ice cream topping, anyone? Oh, did I mention it has nearly a pound of butter in it? How can that taste anything but deadly good!?

As mentioned earlier, this is an incredibly rich dessert. As such, I highly recommend cutting it into smallish serving sizes and having it with ample amounts of coffee, tea, or milk. Then, just sit back and savor the moment. It's what Elvis would do!

Elvis Crumb Cake

Crumb Mixture:
  • 1 cup cold butter, cubed
  • 2 cups brown sugar
  • 2 cups flour
Coffee Cake:
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup milk
Peanut Butter Glaze:
  • 2/3 cup powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons creamy peanut butter

To make the crumb mixture, combine the 1 cup cold butter (cubed), brown sugar and flour together in the mixing bowl of a stand mixer. Using the whisk attachment, whisk briskly until coarse crumbs form, about 5 minutes. Set the crumbs aside.

Preheat the oven to 350° F. Grease a 9x13-inch baking pan and set aside.

To make the coffee cake, whisk together the flour, baking powder, cinnamon, and salt; set aside. In a large mixing bowl, mix together the mashed bananas, butter, sugar, eggs, and vanilla until combined. Stir in the milk and flour mixture until just combined.

Pour 1/2 of the batter into the prepared baking pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with the remaining crumb mixture.

Bake for 45-55 minutes or until the center is set and a toothpick comes out clean. Cool for 10 minutes on top of a wire rack.

To make the peanut butter glaze, whisk together the powdered sugar, milk, and peanut butter in a small bowl until smooth. Drizzle the glaze over the warm coffee cake, cut it into individual servings, and serve.

  • Yields: 20 servings
  • Preparation Time: 90 minutes

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