"CHEF DU JOUR’S"
“ BLUEBERRY-BANANA
CRUMBLE-TOP COFFEE CAKE”
Ingredients
- (2) Packages Martha White Blueberry Muffin Mix
- (1) Cup uncooked oatmeal
- (1) jumbo egg or (2) smaller
- (1) Cup milk
- (1/4) Cup cooking oil
- (3) ripe bananas
- Dark Brown Sugar
- Self-Rising flour
- Butter
- Cinnamon
The Batter
In a big bowl empty both packages of BLUEBERRY MUFFIN MIX. Add beaten egg. Add (1) Cup uncooked oatmeal, ½ Cup brown sugar, ¼ Cup cooking oil (1) tablespoon Cinnamon, (1) Cup Milk and a handful of self-rising flour. BLEND thoroughly with whisk or mix master. You want a THICK BATTER so add the milk in increments.
Once your batter is made, mash but don’t over-smash (3) ripe bananas and fold them in. You want to have bites of banana in the batter.
Pour into a bottom and sides greased LARGE rectangular baking dish or casserole dish.
The Crumble Top
MIX (1) Cup packed Dark Brown Sugar, 2/3 Cup Flour, ½ Cup butter, 2 heaping teaspoons Cinnamon. Stir it up and crumble-crunch mix it by hand and then crumble entire amount on top of your batter.
BAKE at 350 degrees for 35-45 minutes. I’ve never precisely timed this yet since it’s a new recipe. Just keep checking. Hand pressing works but there’s always the DONE TEST…a chop stick, wood kabob skewer, long tooth pick, etc…