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Banana Crumb Cake

For a breakfast treat or after dinner sweet, this ultra moist, buttery, cinnamon spiked Banana Crumb Cake hits the spot. 

This Banana Crumb Cake is so moist and wonderful for breakfast or dessert.

Sometimes a recipe seems to come to me by pure serendipity. A few months ago, my friend made a banana cake for our weekly breakfast gathering. I’ve mentioned our breakfast crew several times before. It’s where I got this recipe for Easy Caramel Monkey Bread and the best Buttermilk Syrup. This particular banana cake was super moist with a crunchy brown sugar crumb topping. It was dessert masquerading as breakfast, and I couldn’t have been happier about it.

This Banana Crumb Cake is easy to make and wonderful for breakfast or dessert.

All of us requested the recipe, and I made a note to make it as soon as I had the chance. Of course, weeks past and I completely forgot about it. Then one day, I had a few black spotted bananas to use up, and I asked Will to scroll through my Pinterest feed and pick out a banana recipe for me to make. He immediately chose a banana crumb cake that looked suspiciously like one I had eaten just a few weeks earlier.

I clicked on the recipe then compared it to the one my friend had sent in an email. Sure enough, they were nearly identical. Clearly, I was meant to make this banana cake…immediately. The batter came together in no time, and we were soon greeted with the smells of warm cinnamon and brown sugar. We were too impatient to let the cake cool, so we cut ourselves fat slices and drizzled it with glaze while it was still warm and fragrant.

This amazing Banana Crumb Cake has a crunchy brown sugar crumb topping and ultra moist cinnamon banana cake.

The secret to this ultra moist cake is the layer of crumbs in the middle. The crumbs disappear during baking, leaving their buttery, spicy warmth behind. The crunchy brown sugar crumbs on top are just the icing….errr crumbs….on the cake.

It’s so good,  you might find yourself letting bananas rot just so you can make it.

Banana Crumb Cake

Cook Time 45 minsPrep Time
Preparation 25 minsCook Time
Total Time 1 hr 10 mins Total Time
Serves 24     adjust servings

Ingredients

    For the cake

    • 2 cups flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 4 very ripe bananas
    • 1/2 cup butter, room temperature
    • 2 cups granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup milk

    For the crumbs

    • 1/2 cup (1 stick) cold butter, cubed
    • 1 cup light brown sugar
    • 1 cup flour
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg

    For the glaze

    • 1 cup powdered sugar
    • 1-2 Tbsp milk
    • 1 teaspoon vanilla

    Instructions

    1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas. Beat in the butter until well combined. Add the sugar, eggs, and vanilla and beat until combined.
    2. Stir in the flour and milk alternately, beginning and ending with the milk. Set aside.
    3. In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form.
    4. Pour half of the cake batter into the prepared pan then layer with half of the crumbs. Pour the remaining batter on top followed by the rest of the crumbs. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
    5. Remove from oven and allow to cool for 10 minutes. Whisk together the glaze ingredients in a measuring cup then drizzle over the cake. Serve warm or at room temperature. Cake will keep for 3 days in a covered container, but the crumbs will lose their crunch after the first day.

    by

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 262kcal Calories from fat 77
    % Daily Value
    Total Fat 9g14%
    Saturated Fat 5g25%
    Transfat 0g
    Cholesterol 35mg12%
    Sodium 156mg7%
    Carbohydrate 45g15%
    Dietary Fiber 1g4%
    Sugars 30g
    Protein 3g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Thanks for cooking along with me today!


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    Recipe adapted from Cookies and Cups

    { 59 comments… add one }

    Leave a Comment

    • Melissa / Made by Melissa Lee February 26, 2016, 9:31 AM

      I’ve been on a total banana kick lately and I’m thinking this needs to be the next banana recipe I try! Thanks for sharing 🙂

    • Laura July 13, 2016, 9:08 AM

      My daughter and I just love this recipe and she had so much fun making it with me!! We are still enjoying it – super yummy!!!

    • Kiruba October 19, 2016, 7:43 PM

      Hi, could you tell me the measurements in grams? I never used the cups measurements. I find it very hard. I love the recipe.

    • Melissa October 22, 2016, 1:12 PM

      I forgot to add the vanilla and just put it in the oven. 🙁 will this make a big difference how it turns out?

      • Courtney October 22, 2016, 4:15 PM

        Hi Melissa,
        Don’t worry about it! It will turn out just fine. Hope you enjoy the cake!

    • Dianna Strahan November 12, 2016, 3:12 PM

      The absolute BEST little recipe for banana bread! So moist! It is good warm or cold. Wouldn’t change anything. I am going to try it with other similar fruits, such as persimmon. Yum!!

      • Courtney November 13, 2016, 10:32 AM

        I am so glad you enjoyed this so much! I hope all of your experiments turn out great!

    • Francine December 12, 2016, 8:43 AM

      Hi,
      I’ve tried this recipe yesterday and my cake had a pudding-like consistency. I’m not sure how this happened but I followed your instructions to a tee… do you have any idea why I didn’t get that cake-like texture? I used a silicone baking cake pan as well.
      Thanks,
      Francine

      • Courtney December 14, 2016, 11:51 AM

        Hmmm…it’s so hard to know without being in the kitchen with you. I would guess it was underbaked a bit. I’ve never really baked cakes in silicone pans…that might affect the baking time or temperature. I’m sorry it didn’t turn out for you!

      • Julie Castello January 6, 2017, 5:46 PM

        Hi.

        I baked this cake just today, and I also ended up with a pudding like consistency. It’s delicious, and toothpicks in the center came out clean, it’s just that I didn’t end up with cake~like texture, but more dense. In addition, I used a 9 x 13 glass pan. Are there any hints that I could use to perhaps next time have a more cake~like texture, do you think?

        Thank You! 🙂

        • Courtney @ NeighborFood January 13, 2017, 11:47 PM

          It’s so hard to say without being in the kitchen with you, but I would guess it probably needed to be baked a bit longer. I’m sorry it didn’t turn out quite like a cake, but I’m glad it was still delicious!

    • Dianne December 20, 2016, 4:35 PM

      Won’t let me see recipe

    • Deb January 14, 2017, 11:30 AM

      Just want to know this is absolutely delicious and since making it the first time, have shared the recipe with so many people, all raving over this. Today I am trying with rice flour…hope it tastes just as good. thanks for sharing!

      • Courtney @ NeighborFood January 14, 2017, 5:48 PM

        I am so glad to hear that! Let me know how the rice flour works!

        • Deb January 15, 2017, 12:28 AM

          The rice flour was a huge success…all my gluten free buds raved over it and the leftovers home!

    • Jessica January 17, 2017, 1:43 PM

      I just took the time and made this cake exactly as instructed, baked in a glass 9 x 13 for 60 minutes…turned out PERFECT!
      Thank you 🙂

    • Debi Pasquini January 27, 2017, 9:05 PM

      Thank you.for this recipe, I’m making it now my house smells like heaven. I.can’t wait for that first piece .

    • Michelle February 14, 2017, 10:50 PM

      Great recipe! I accidentally only used half a cup of milk but it still turned out. Thank you for the recipe!

      • Courtney February 16, 2017, 2:42 PM

        So glad it turned out and you enjoyed it. Thanks for coming back to let me know!

    • JRaz February 18, 2017, 11:31 AM

      It took 1 hour 40 mins at 180C to cook the cake so be warned. It does taste very nice though.

    • Chika February 23, 2017, 1:20 AM

      Hi. I just tried making this recipe. Do you cream butter before you add banana? I tried beating butter and banana together but it didn’t mix well. Butter was room temperature but when I mixed it with banana, butter was very lumpy.

      • Courtney @ NeighborFood March 1, 2017, 2:33 PM

        That can definitely happen, but it should still turn out just fine when you mix everything together!

    • Karen Ratliff March 13, 2017, 8:54 AM

      Coffee cake is my favorite thing to bake – and believe me when I say I’ve baked MANY.
      I made this one this weekend and there’s no going back. It’s the best coffee cake I’ve ever tasted.
      I used bananas that I had frozen and it worked beautifully.
      Thank you for this wonderful recipe.

      • Karen Ratliff March 13, 2017, 8:56 AM

        I should have added that I creamed the butter, sugar and egg quite well before adding anything else.
        Also, I covered the cake in glaze, right out of the oven – the next day it was crispy and crunchy and delightful in every way!

      • Courtney March 14, 2017, 10:56 AM

        That is so awesome! I’m so glad you enjoyed it. Thank you for coming back to let me know! It makes my day!

    • Hattie Lyons April 24, 2017, 7:30 PM

      Can you freeze the Banana Crumb Cake?

    • Hattie Lyons April 24, 2017, 7:34 PM

      Thank you for sharing your recipe. I made it today without glaze. I want to freeze it till Friday. Have you tried freezing it and if so, what was the results?

      • Courtney April 24, 2017, 8:44 PM

        I haven’t frozen this particular cake, but I’ve frozen similar crumb breads and it’s turned out just fine!

    • AimEE April 25, 2017, 5:19 PM

      Could you use buttermilk instead of regular milk?

      • Courtney April 26, 2017, 9:56 AM

        I’ve never tried it, but I imagine it would work! The taste will have a little more tang that way though!

    • Kathleen May 2, 2017, 10:26 AM

      This cake is incredible! I made it the second time and it was better than the first time. I think that’s because I cut in cold butter into the crumb mixture. It was really a pain in the neck, but apparently it was worth it because everyone said it was better than the first time. I just made it a third time and realized that you’re only supposed to put half the crumbs down and then top it with crumbs. I didn’t read it right and put all the crumbs in the middle. I will try it there correct way next time… This is just an absolutely marvelous recipe! Could not be better.

      • Courtney @ NeighborFood May 2, 2017, 11:35 AM

        I’m so glad you enjoy it and that it works well with all the crumbs in the middle. Thanks for coming back to let me know!

    • Amanda May 11, 2017, 7:27 AM

      I only had two bananas on hand so I cut the recipe in half and baked it in a bread pan – it worked perfectly! But I think next time I’ll cut the sugar in half and leave off the glaze. My boyfriend and I both found it way too sweet for our personal tastes. It was difficult to eat more than a few bites. But otherwise it’s wonderful!

      • Courtney May 11, 2017, 3:15 PM

        I’m glad it worked in the smaller pan and I hope you can find just the right amount of sugar to suit your tastes for next time!

    • k macdonald May 22, 2017, 12:26 PM

      Just FYI… when I printed this recipe, the social media links overprinted all the cake ingredients. I had to write them all in! Not a huge deal!
      Awesome recipe!

    • Ashley May 31, 2017, 8:58 PM

      This looks fantastic and my boys love streusel topping cakes and muffins. Thank you for sharing! Trying this tonight!

      • Courtney June 6, 2017, 2:15 PM

        I hope you enjoyed the recipe Ashley!

    • Micah June 14, 2017, 12:23 PM

      Hi! My crumb topping sunk into the cake and became like a cinnamon swirl. Still very good but do you have any tips for how to fix it next time? Thank you! 🙂

      • Courtney June 14, 2017, 4:02 PM

        Hmm…it’s tough to know without being in the kitchen with you. Did you split the crumbs up, putting half in the middle of the cake and the other half on top?

        • Micah June 14, 2017, 4:10 PM

          Yes, and my crumbs were around the pea size that you recommended, but it’s a pretty hot day so maybe the butter didn’t stay as cold as it should have.

          • Courtney June 14, 2017, 4:13 PM

            That could be! Could be oven temp was a little off too. I’m sorry they sunk, but glad it was still delicious. I definitely recommend an oven thermometer…ovens can run all over the place temp wise!

            • Micah June 14, 2017, 4:17 PM

              Thank you very much for the suggestions!! 🙂

    • Jill June 14, 2017, 5:17 PM

      This is a super recipe, a great alternative to the usual banana bread solution to overripe bananas! I omitted the glaze and even then found it almost too sweet. Will cut back on the sugar next time.

    • Brenda June 20, 2017, 10:42 AM

      Making in to cup cakes time for cooking different? Let’s see but very eazy to prepare

      • Courtney June 20, 2017, 2:53 PM

        I’ve never made these as cupcakes before, but definitely think it’s worth a try. The cook time will likely be around the 18-22 minute range.

    • Jenna August 13, 2017, 4:55 PM

      Just made this! So excited to try it! Have you ever tried buttermilk instead of milk??

      • Courtney August 17, 2017, 4:29 PM

        I haven’t, but it could be amazing! Or a flop…never know until you try. 🙂

    • Sheryl August 14, 2017, 7:02 PM

      This is by far the best banana anything I have ever made!! This is most definitely a keeper!!

      • Courtney August 17, 2017, 4:29 PM

        This makes me so happy! Thanks for letting me know!

    • Dort August 27, 2017, 4:20 PM

      Way too sweet! I will cut back on sugar next time. Used almond extract instead of vanilla and used nutmeg with cinnamon for total amount of cinnamon. In my oven, done in 40 minutes. . Great texture!

    • Karen August 29, 2017, 7:52 PM

      This cake is fabulous!! Took it to work today to share, it was gone quickly! Everyone loved it!

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