We love our Mexican Crumb Cake Mix. It’s a coffee cake with swirls of brown sugar, cinnamon, a dash of cocoa, and a handful of mini chocolate chips. It’s wonderful just how it is, but we thought we’d try mixing things up by adding bananas. We were delighted with the result. Now it has all the goodness of the crumb cake, but with the comforting taste and texture of banana bread. It’s also a little more guilt-free as much of the oil was replaced with banana, making this a lower fat option.
This recipe makes for a perfect family breakfast, brunch with friends, or add a dollop of flavored whipped cream and caramel sauce for a wonderful evening dessert.
Banana Mexican Crumb Cake
1. Preheat oven to 350 degrees.
2. Mix 1/4 C oil, banana flavor, cake mix, and bananas in a medium bowl until smooth.
3, Spread half the cake batter in a greased 9×9 inch pan. Sprinkle half the contents of the filling packet evenly across the batter. Spoon the rest of the batter into the pan and evenly distribute the rest of the filling on top.
4. Bake for 31 min.