For a breakfast treat or after dinner sweet, this ultra moist, buttery, cinnamon spiked Banana Crumb Cake hits the spot.
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.
All of us requested the recipe, and I made a note to make it as soon as I had the chance. Of course, weeks passed 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.
I was pleasantly surprised to find the batter comes 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.
The secret to this ultra moist cake is the layer of crumbs in the middle. Brown sugar, butter, and cinnamon crumb combine to make both the filling and the topping. The crumbs in the center disappear during baking, leaving their buttery, spicy warmth behind. The crumbs on top get golden brown and crunchy, forming the perfect crispy crumb topping.
This cake is definitely sweet enough to serve as is, but when we’re feeling extra decadent, we like to top it off with a simple powdered sugar glaze. The glaze melts into all the nooks and crannies, making this cake so good, you might find yourself letting bananas rot just so you can make it.
Banana Crumb Cake
Ingredients
For the cake:
For the crumbs:
For the glaze:
Instructions
Nutrition Information:
Amount Per Serving: Calories: 262 Total Fat: 9g Saturated Fat: 5g Cholesterol: 35mg Sodium: 156mg Carbohydrates: 45g Fiber: 1g Sugar: 30g Protein: 3g
Recipe adapted from Cookies and Cups
Melissa / Made by Melissa Lee says
February 26, 2016 at 9:31 AMI’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 🙂
Courtney @ Neighborfood says
February 26, 2016 at 1:03 PMI hope you try it and love it! Thanks for commenting!
Laura says
July 13, 2016 at 9:08 AMMy daughter and I just love this recipe and she had so much fun making it with me!! We are still enjoying it – super yummy!!!
Courtney @ Neighborfood says
July 13, 2016 at 2:41 PMI am so glad you and your daughter got to enjoy this together. What a fun memory!
Kiruba says
October 19, 2016 at 7:43 PMHi, could you tell me the measurements in grams? I never used the cups measurements. I find it very hard. I love the recipe.
Courtney says
October 24, 2016 at 10:23 AMI recommend using a cup to gram converter like this: http://www.convertunits.com/from/cups/to/grams.
Melissa says
October 22, 2016 at 1:12 PMI forgot to add the vanilla and just put it in the oven. 🙁 will this make a big difference how it turns out?
Courtney says
October 22, 2016 at 4:15 PMHi Melissa,
Don’t worry about it! It will turn out just fine. Hope you enjoy the cake!
Dianna Strahan says
November 12, 2016 at 3:12 PMThe 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 says
November 13, 2016 at 10:32 AMI am so glad you enjoyed this so much! I hope all of your experiments turn out great!
Francine says
December 12, 2016 at 8:43 AMHi,
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 says
December 14, 2016 at 11:51 AMHmmm…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 says
January 6, 2017 at 5:46 PMHi.
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 says
January 13, 2017 at 11:47 PMIt’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!
Kristin says
February 24, 2019 at 1:55 PMI had the same thing happen. I think maybe because my bananas were overly ripe? I covered it with foil and put it back in the oven and baked it in 10 minute increments until it was almost done. Then I baked it for another 5 minutes uncovered so the crisp on top wasn’t soggy. My family really likes it 🙂
Dianne says
December 20, 2016 at 4:35 PMWon’t let me see recipe
Deb says
January 14, 2017 at 11:30 AMJust 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 says
January 14, 2017 at 5:48 PMI am so glad to hear that! Let me know how the rice flour works!
Deb says
January 15, 2017 at 12:28 AMThe rice flour was a huge success…all my gluten free buds raved over it and the leftovers home!
Jessica says
January 17, 2017 at 1:43 PMI 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 🙂
Courtney @ NeighborFood says
January 17, 2017 at 7:50 PMSo glad you enjoyed it! Thanks for letting me know!
Debi Pasquini says
January 27, 2017 at 9:05 PMThank you.for this recipe, I’m making it now my house smells like heaven. I.can’t wait for that first piece .
Courtney @ NeighborFood says
January 28, 2017 at 9:37 AMAwesome! I hope it was delicious!
Michelle says
February 14, 2017 at 10:50 PMGreat recipe! I accidentally only used half a cup of milk but it still turned out. Thank you for the recipe!
Courtney says
February 16, 2017 at 2:42 PMSo glad it turned out and you enjoyed it. Thanks for coming back to let me know!
JRaz says
February 18, 2017 at 11:31 AMIt took 1 hour 40 mins at 180C to cook the cake so be warned. It does taste very nice though.
Chika says
February 23, 2017 at 1:20 AMHi. 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 says
March 1, 2017 at 2:33 PMThat can definitely happen, but it should still turn out just fine when you mix everything together!
Karen Ratliff says
March 13, 2017 at 8:54 AMCoffee 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 says
March 13, 2017 at 8:56 AMI 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 says
March 14, 2017 at 10:56 AMThat 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 says
April 24, 2017 at 7:30 PMCan you freeze the Banana Crumb Cake?
Hattie Lyons says
April 24, 2017 at 7:34 PMThank 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 says
April 24, 2017 at 8:44 PMI haven’t frozen this particular cake, but I’ve frozen similar crumb breads and it’s turned out just fine!
AimEE says
April 25, 2017 at 5:19 PMCould you use buttermilk instead of regular milk?
Courtney says
April 26, 2017 at 9:56 AMI’ve never tried it, but I imagine it would work! The taste will have a little more tang that way though!
Kathleen says
May 2, 2017 at 10:26 AMThis 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 says
May 2, 2017 at 11:35 AMI’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 says
May 11, 2017 at 7:27 AMI 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 says
May 11, 2017 at 3:15 PMI’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 says
May 22, 2017 at 12:26 PMJust 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 says
May 31, 2017 at 8:58 PMThis looks fantastic and my boys love streusel topping cakes and muffins. Thank you for sharing! Trying this tonight!
Courtney says
June 6, 2017 at 2:15 PMI hope you enjoyed the recipe Ashley!
Micah says
June 14, 2017 at 12:23 PMHi! 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 says
June 14, 2017 at 4:02 PMHmm…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 says
June 14, 2017 at 4:10 PMYes, 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 says
June 14, 2017 at 4:13 PMThat 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 says
June 14, 2017 at 4:17 PMThank you very much for the suggestions!! 🙂
Jill says
June 14, 2017 at 5:17 PMThis 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 says
June 20, 2017 at 10:42 AMMaking in to cup cakes time for cooking different? Let’s see but very eazy to prepare
Courtney says
June 20, 2017 at 2:53 PMI’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 says
August 13, 2017 at 4:55 PMJust made this! So excited to try it! Have you ever tried buttermilk instead of milk??
Courtney says
August 17, 2017 at 4:29 PMI haven’t, but it could be amazing! Or a flop…never know until you try. 🙂
Sheryl says
August 14, 2017 at 7:02 PMThis is by far the best banana anything I have ever made!! This is most definitely a keeper!!
Courtney says
August 17, 2017 at 4:29 PMThis makes me so happy! Thanks for letting me know!
Dort says
August 27, 2017 at 4:20 PMWay 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 says
August 29, 2017 at 7:52 PMThis cake is fabulous!! Took it to work today to share, it was gone quickly! Everyone loved it!
Brenda Minarik says
December 18, 2017 at 9:52 AMCan you freeze?????
Courtney says
December 18, 2017 at 2:17 PMAbsolutely! Just freeze without the glaze.
Lori Lamb says
January 7, 2018 at 7:59 AMA new family favorite! OMG! This was so good! Thanks for sharing!
P.S. It did need to cook for the 45 min in the recipe and not the 25 min as listed above…thx!
Courtney says
January 7, 2018 at 10:00 AMSo glad you enjoyed it! Thanks for coming back to let me know!
Crystal says
January 18, 2018 at 12:06 PMI just made this and I have to say, hands down, this is the BEST coffee cake I have ever made. Thank you for sharing this awesome recipe!
Courtney says
January 19, 2018 at 1:29 PMWoohoo! That makes me so happy! Thanks for coming back to let me know!
Christy says
January 27, 2018 at 11:32 AMDelicious and rich and wholesome
Lesley says
May 1, 2018 at 7:57 PMIncredible!
Janet says
May 20, 2018 at 4:25 AMSuch a sweet, rich and moist cake!
I live in Kenya and got lots of bananas from my neighbour. I wanted to use them before they went bad and came across this recipe. Had to laugh when I saw the result: the size is real American, huge! But the kids and I don’t mind: we love it! And so did the neighbour who got her own smaller cake! Thanks for sharing the recipe!
Courtney says
May 23, 2018 at 9:31 AMThanks so much for sharing! It still surprises and delights me that people halfway across the world are making my recipes. You’re right, this cake could feed an army! I’m glad you were able to share it with friends!
Erin says
May 31, 2018 at 4:34 PMCan margarine be used instead of butter?
Amber says
June 6, 2018 at 2:59 PMWill it turn out with just 3 bananas?
Courtney says
June 8, 2018 at 3:30 PMIt should still work fine with 3 bananas!
jen says
June 13, 2018 at 1:58 PMtooo sweeeeet…
Mia says
June 28, 2018 at 7:18 PMHoly cow….! 3 cups flour… 1/2 lb butter… 4 CUPS Sugar..!! (In various forms..!) Sounds delish, but I don’t think it’s for me… and no shrinking violet, when it comes to any of these ingredients, but ALL IN THE SAME CAKE… I have to think twice about this..! I was so excited, when I saw 4 bananas… but… maybe another time..!?
Natasha Morley says
August 7, 2018 at 5:37 PMAbsolutely LOVED this recipe!! It turned out so soft and moist. I don’t often have online recipes turn out as good as the pictures make them look, but this one sure did. Definitely a keeper for me, and I will be using it over and over!
Courtney says
August 8, 2018 at 4:34 PMI am so happy to hear that! Thanks for coming back to let me know!
Magdalena says
August 22, 2018 at 11:03 PMHave you ever tried this recipe with nuts? I LOVED the recipe without them, but I was curious(:
Courtney says
August 29, 2018 at 1:53 PMI haven’t, but I think it would work fine to put some coarsely chopped nuts in with the crumbs! Pecans would be especially lovely. 🙂
Laurel says
September 6, 2018 at 2:23 PMJust made this with my granddaughters and we all agree this is an awesome cake. I had no light brown sugar so I used Demerara sugar! Trust me when I say the crumb topping was EXTRA crunchy!!!
Courtney says
September 6, 2018 at 4:09 PMI’m so glad you enjoyed it! And I LOVE an extra crunchy topping!
Megan says
September 6, 2018 at 5:50 PMMade this tonight! Quite the crowd pleaser!
Melanie says
October 8, 2018 at 9:54 PMMade this just now, AMAZING. I did make 1 adjustment by using my caramel cheesecake creamer in place of the milk/vanilla in the glaze. Thank you for such a great recipe.
Courtney says
October 11, 2018 at 10:40 PMThat sounds wonderful. So glad you enjoyed the recipe!
Trisha says
October 13, 2018 at 1:39 PMThe yummiest banana cake. Love the icing and the crumb. omgosh I shared with friends and my family loves it.
Liz says
October 21, 2018 at 11:03 PMHello, my sister Clara loves banana bread. So when I saw this banana cake recipe, I had to try it.
The house smells great. I will let you know how it turns out.😊
Courtney says
October 22, 2018 at 5:09 PMWonderful! I hope you and your sister both loved it!
Lisa says
December 2, 2018 at 2:00 PMMade this today. It turned out great and my husband couldn’t stop raving about it. Thanks for a wonderful recipe.
Anne says
December 7, 2018 at 1:29 PMThis cake made to my list of favorite desserts since the first time I tried it! Everyone around me loves when I make it! I’ve been topping it with powdered sugar instead of glaze. Still perfect! Definitely a keeper! Thanks so much for sharing this recipe!
Michelle says
December 30, 2018 at 9:10 PMCould you substitute for unsweetened almond milk instead of regular milk?
Courtney @ NeighborFood says
January 3, 2019 at 3:49 PMThat should work just fine!
Sharon says
March 25, 2019 at 7:40 PMI tried making this tonight. I cut the recipe in half to fit a 8’ square pan as I only had 2 ripe bananas. My problem was the crumb topping. I did all as recipe suggests but the crumble was very wet. I even added a couple of spoonfuls more of flour but it would not get crumbly. I have had this problem with other recipes.
Any suggestions as to what may be wrong?
Courtney says
April 1, 2019 at 1:57 PMHmmmm…sometimes this can happen if the butter is too soft. I always recommend starting with very cold butter cubes. Otherwise I’m not quite sure what might have caused this. I hope you were still able to use the crumbs and that the cake turned out well for you!
Sharon says
June 9, 2019 at 4:49 PMThat may have been the problem. I will try it again with “cold” butter. I think I took the butter out to soften while mixing the batter. Thanks.
Judy says
June 9, 2019 at 2:56 PMI just posted a request on how to cut the recipe in half and didn’t see your posting did you try again as suggested because I live alone and I don’t need that much cake so I also want to cook half the recipe
Lisa says
May 9, 2019 at 4:34 PMTHE BEST banana bread recipe I have ever come across!! Super moist & delicious, with or without the crumb. My boys request another soon as its all done lol thank you!
Jol says
May 16, 2019 at 12:32 PMI definitely tried your recipe, i usually bake a banana bread- this time i tried this crumbly banana cake id love it .. will make more soon. Thnkyou for the recipe☺️
Judy says
June 9, 2019 at 2:54 PMI live by myself and this is too much cake have you tried cutting the recipe in half and if so what size pan would you recommend?
Courtney says
June 9, 2019 at 3:58 PMHi there! It should be fine to cut the recipe in half! I recommend using an 8 x 8 in square pan!