Try this for a delicious dense cake instead of banana bread. The crumb filling and topping make this. Serves 10. 


2 cups organic flour (sub almond flour)
3 tsp baking powder 
1 tsp kosher salt
3 ripe organic bananas
½ cup butter, room temperature (sub ghee or vegan butter)
2 cup organic sugar (sub coconut sugar)
2 organic eggs 
1 tsp vanilla 
1 cup organic milk (sub almond milk)
Crumb Filling and Topping:
1 cup cold butter, cubed (sub ghee or vegan butter)
2 cups light brown sugar (sub brown coconut sugar)
2 cups organic flour (sub almond flour)
Optional Glaze:
1 cup powdered sugar (sub date sugar)
1-2 Tbsp organic milk (sub almond milk)


Preheat the oven to 350º degrees. Spray a 9x13 baking dish with cooking spray and set aside. In a medium bowl, whisk the flour, baking powder and salt together. Set the side. In a large bowl, mash the bananas until they are liquified. Mix in the butter and stir in the sugar, eggs and vanilla until mixed consistently. Stir in the milk and flour until blended. 

Crumb Filling and Topping
Prepare the crumb filling and topping by combining all the ingredients together and cutting them together with a fork or pastry cutter until a coarse crumb forms. 
Pour half the batter into a prepared pan. Top with of the crumb mixture. Cover the filling with the batter that remains and add the rest of the crumb mixture.  
Bake for 50-55 minutes until a toothpick comes out of the center clean
Cool for 10 minutes.

Mix the powdered sugar and milk and then drizzle on top. Can be served warm or at room temperature.

Recipe adapted from Cookies & Cups