A little update in a COVID world

As working from home continues, I am enjoying it way too much.  This may be the next step in my career.  As I near graduation and I am looking at different opportunities, many things have been eye-opening.  I know I want to live in  a less populated area (less tourists, less transplants), so work-from-home would definitely bridge the gap between the opportunities.  My dog needs a fenced yard.  We need the country air I've known the whole life.   

Here's a recipe I just tried with our home-grown Florida bananas:

Banana Crumb Cake Recipe

 Course Breakfast, Dessert

 Prep Time 10 minutes

 Cook Time 40 minutes

 Total Time 50 minutes

 Servings 12

Ingredients

• 1/2 cup butter {softened}
• 1 cup sugar
• 3 ripe bananas {mashed} or about 1 1/4 cups
• 2 large eggs
• 1 tsp vanilla
• 2 tbsp sour cream
• 1 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt

Crumb Mixture

• 1/2 cup butter {softened}
• 1 cup brown sugar
• 1 cup flour
• 3/4 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.
2. Combine softened butter and sugar in a bowl and beat until well combined.  I used a hand mixer but you can mix it by hand or with a stand mixer.  Add mashed bananas, eggs, vanilla and sour cream, mix to combine. 
3. Add flour, baking powder, salt and stir until just combined {don't over mix}.  Pour into the bottom of the greased 9x13 pan.
4. In a small bowl combine all of the crumb mixture ingredients.  Work the mixture together into small crumbs using a fork.  Don't over work the mixture or you will get a paste and it will change the texture of the bread.  Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean.  Serve warm or cool and cover.  Store at room temperature for up to 3 days.