Banana Crumb Cake
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Banana Crumble Cake is a soft and crumbly coffee cake that’s loaded with cinnamon crumbles inside and out.
Wake up to a sweet new day with a warm slice of our Banana Crumble Cake for breakfast. This simple cake recipe takes everything you love about coffee cake, and adds enough bananas to basically qualify as a side of fruit.
The cinnamon and banana smells will beckon you to the breakfast table, and our cinnamon streusel crumb topping will delight you with every crumbly bite.
We love when breakfast features a sweet item that compliments a serving of savory Overnight Breakfast Casserole, some toasty Eggs in a Basket, or a slice of Quiche Lorraine.
Table of Contents
The great thing about this Banana Crumble Cake is that it’s just as good all by itself as it is alongside a full breakfast or brunch. It’s even a great dessert option (especially the leftovers when there’s vanilla iced cream in the freezer).
All About the Crumbs
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 banana coffee cake is definitely sweet enough as is, but we like to top it off with a drizzle of cream cheese frosting. This glaze melts into all the nooks and crannies making this cake so good that you might find yourself letting bananas rot just so you can make it.
Why You’ll Love Banana Crumble Cake
- It’s a great way to use up those overripe bananas. We all know the drill, you buy a bunch of bananas, they sit there looking hard and green until all of the sudden, one day you wake up to a mushy browning mess. No problem! Like with our Sour Cream Banana Bread, or our Double Chocolate Banana Bread recipes, the riper the bananas, the sweeter this Banana Crumble Cake will taste.
- Easy to make. There’s nothing special or out of the ordinary here, so with just a few baking staples, and about 30 minutes of prep time, you’ll be on your way to making and eating this banana coffee cake.
- Smells and tastes amazing. Waking up to the smells of warm buttery cinnamon and banana cake is like a good morning hug.
- There’s plenty to share. This banana cake makes a whole 9”x13” dish, so there will be enough for you and 19 of your closest breakfast buddies.
And if you don’t believe us, just listen to some of the comments…
From the Reviews
It’s a no fail recipe! Even when I just throw it all together and mix it, it still comes out delicious.
JL
Made this today. It turned out great and my husband couldn’t stop raving about it. Thanks for a wonderful recipe.
Lisa
Absolutely 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!
Natasha
Ingredients for Banana Crumble Cake
- Bananas – Even if you’re not normally a fan of these sweet yellow tree beans, you probably still want some coffee cake, right?
- Cinnamon, brown sugar, nutmeg – This sweet spices blend gives the crumbs in this cake its signature flavor.
- Sugar and vanilla – Adds some sweetness.
- Eggs – You’ll need 2 whole eggs for this banana crumb cake, so no splitting or having leftover egg yolks, or leftover egg whites here.
- Butter, milk, cream cheese – These dairy elements bring richness and depth to the cake. The cream cheese adds some character to the frosting that cuts through the sweet.
- Flour, salt, baking powder – Standard baking fare.
How to Make Banana Crumble Cake
Banana Crumble Cake Batter:
- Whisk together the flour, baking powder, and salt.
- Mash your bananas.
- Use a hand mixer to beat the butter into the banana mash.
- Add the sugar, eggs, and vanilla and beat everything together.
- Alternate stirring in the milk and dry ingredient mixture ending with the milk.
How To Make Banana Crumb Cake Topping:
- In a separate bowl, combine all the crumb ingredients using a pastry cutter (or a fork) to form pea-sized crumbs.
- Pour half of the cake batter into a greased 9″x13″ baking dish.
- Layer on half of the crumb mixture.
- Pour in the remaining cake batter on top, and top with the remaining crumbs.
- Bake at 350°F for 45-55 minutes (until a toothpick inserted the center comes out clean).
- Allow cake to cool for 10 minutes.
- Meanwhile mix together the cream cheese frosting ingredients and drizzle over the cake.
- Slice, serve, and enjoy!
Tips and FAQs
This Banana Crumble Cake was originally posted in 2016. Since then hundreds of you have tried this recipe and given us your feedback, and it is overwhelmingly a hit. (Still at 4.5 stars ~200 reviews) Though as beloved as it is, every recipe has some hangups…
This Banana Crumb Cake is too SWEET!
Most love this recipe as-is, but a common criticism is that this banana crumble cake is too sweet for certain tasters. If that’s you, reduce the granulated sugar in the cake batter by about ¼ cup and reduce the brown sugar by up to ¼ cup in the crumble topping.
Other considerations on sweetness:
- Bananas that are brown, mushy and overly ripe are sweeter.
- Tree-ripened bananas are sweeter than those that ripen after they’re picked (*thanks to reader Aarti for that tip).
- Also, we’ve included a new Cream Cheese Drizzle as the new primary frosting. It’s less sugary, has just a slight hint of tang, and helps cut the sweet flavor of the rest of the cake a bit. Though if you still want the original powdered sugar glaze, it’s down in the recipe notes.
My Crumble Topping Melted!
Make sure that you use COLD butter for the crumble topping. And maybe add just a tad more flour on your second try.
My Cake is Pudding Like / Too Dense!
While it’s impossible to say for sure what caused this, I know from personal experience that forgetting the baking powder, or using baking powder that isn’t fresh can cause this.
Also, are your bananas jumbo-sized? If so, maybe cut back a little on those.
What Goes With Banana Crumble Cake?
Banana Coffee Cake is the perfect punctuation at the end of a nice brunch. We love it best when we’ve started the meal with a savory Eggs Benedict, Breakfast Sandwich or a protein packed Sweet Potato Breakfast Hash, accompanied by a Summer Berry Salad.
It can easily stand on its own of course, but I would at least recommend enjoying it with a morning latte and maybe a slice or 2 of Oven Cooked Bacon.
Because it makes a whole dish, you’re likely to have leftovers, so pair it with some ice cream, or a glass of milk for a great dessert.
Can you freeze the Banana Crumb Cake?
Yes. Just do so WITHOUT the glaze frosting and make sure to let the cake cool completely first.
Banana Crumble Cake
Video
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 cold butter, cubed (1 stick )
- 1 cup light brown sugar
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For the cream cheese drizzle:
- 3 oz cream cheese
- ½ cup powdered sugar
- 2 tablespoons milk
- Splash vanilla
Instructions
- 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. The butter will likely not incorporate all the way and might look separated. This is just fine! Add the sugar, eggs, and vanilla and beat until combined.
- Stir in the flour and milk alternately, beginning and ending with the milk. Set aside.
- 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.
- 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.
- 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.
Notes
- To reduce the sweetness of this recipe, reduce the granulated sugar in the cake batter by about ¼ cup and reduce the brown sugar by up to ¼ cup in the crumble topping.
- 1 cup powdered sugar
- 1-2 Tbsp milk
- 1 teaspoon vanilla
Nutrition
Recipe adapted from Cookies and Cups
Can’t Get Enough Crumble Topping?
Same. If streusely crumbly bits are your thing, you’re in the right place. Don’t miss our Apple Crumb Cake or this Pumpkin Spice Crumb Cake.
And if it’s blueberries that you crave, you should really love this Blueberry Buckle Coffee Cake, or our Lemon Blueberry Crumb Bread.
For more awesome cake recipes, check out our favorite Celebration Cakes!
If you try this recipe make sure you use a 9×13. I tried to use a 8×11.5 (my husband insisted it was fine made a big deal out of me using that pan. But it backfired like I said it probably would. It boiled over in the oven. Like all over the place. It was still good but it was uncooked in some areas and the crumble was mainly what boiled over. Just be sure you use a 9 x 13.
This was really good! I feel like my crumb topping wasn’t quick as crumbly as yours (more like sand), but it still tasted great!
It’s moist and delicious and easy to make. The kids loved it too!
So good-no glaze and it’s delicious!
Wow! It’s sooooooo delicious! If you’ve got overripe bananas on your counter now, I urge you to make this recipe. Your tastebuds will be dancing! Thank you for a fabulous Banana Crumb Cake recipe!
I’ve made this probably ten times already and getting ready to make it again for a baby shower at work. It’s a no fail recipe! Even when I just throw it all together and mix it, it still comes out delicious. And it’s my hubby’s favorite! I’ve made it without vanilla when I don’t have it on hand and I’ve cut the sugar some and it’s still delicious. Thank you for this awesome recipe!
I cannot tell you how many times I have made this – never with any alterations. My family LOVES IT! We share a big slab of it with our best friends each time we make it and we’ve all renamed it “Banana Crack Cake” because it’s addictive! Thanks so much for sharing it!
I’m so glad it’s become a family favorite. That makes me so happy! Thanks for sharing!
HI I WANT TO MAKE THIS CAKE IN A FEW DAYS. CAN I USE SOUR CREAM INSTEAD OF THE MILK? THANK YOU FOR A WONDERFUL RECIPE. WILL LET YOU KNOW HOW IT TURNED OUT. IF I CAN USE THE SOUR CREAM. DORIS
I haven’t personally tried this, but I do think it would work and probably add a nice tang.
My crumb seems to be just melting and when I made the crumb it was like a cookie dough texture?
This is a very good recipe. My results were tasty and I didn’t have any issues. I did cut the sugar in the cake in half since many said it was too sweet. It still had plenty of sweetness. I also measured the brown sugar in the crumb loosely and my butter was almost room temp. No problems with that. I added toasted walnuts to the crumb mix because I like nuts in most things. I did not make the glaze and everyone who tried it said it didn’t need it. I might still make some just because I like glaze! It is a dense cake, but very tasty. I would make this again and recommend the recipe. A tip: if you want to crisp up the topping on the second day, just warm the cake up in the oven or broil it for a couple of minutes. Just keep an eye on it. I don’t like mushy toppings and I do this all the time.
Thanks for all of your feedback! I’m glad you enjoyed the cake!
I made this cake a few months ago and everyone loved it! We’re and moist but also crunchy with the crumble on top. Making it again today for a farewell dinner for my nieces. I was thinking about adding some pineapple mango juice I have to make it a little more tropical because it’s a Hawaiian themed party but not really sure how that would turn out as I’ve never added juice to any cakes before.
I’m so glad you liked the banana cake! Thanks for coming back to let me know! I’m thinking you could probably sub half the milk with juice, but you’ll also want to reduce the sugar a bit. You could also use the juice in the glaze instead of milk to give it a tropical flair or mix coconut flakes into the crumb. Let me know if you decide to experiment!
OMG. I just made this and it was absolutely delicious. I reduced the sugar to 1 1/2 cups and I used three bananas instead of four. I will definitely make again
So glad you enjoyed the banana cake! Thanks for coming back to let me know!
cut the suger in half beacuse the sweetness will blow out of your nose
Hi there! This sounds lovely!
Could I substitute coconut flour for regular flour?
Unfortunately coconut flour can’t be substituted here, because it soaks in much more liquid than all purpose flour.
I found your recipe yesterday and made it just like you said. When I was layering the second batter over the crumbs it just mixed in w the crumbs so most of my crumbs were on top. I had 5 bananas to use so added all of them. I had to bake it for 70 min before it was done. Let it set for the afternoon and served it for evening snack. My family loved it! Nice and moist but not too sweet.
I’m so glad everyone enjoyed it! Thanks for taking the time to come back and let me know.
Easily the best banana cake I have ever made. Turned out perfectly. Cooked for 45 mins at 175 celcuis and for the final 10 mins dropped to 150 and placed aluminum foil over the top. My family loved it. Fantastic recipe.
great recipe and my first try it came out too sweet so next time used only 1 cup sugar turned out great .here I use tree ripe bananas from our garden and they are way sweeter then store bought ones since they are harvested still green
Thanks for letting me know! So glad you enjoyed the Banana Crumb Cake! I bet those tree ripened bananas are amazing!
this recipe looks amazing! I cant wait to make it! just waiting on those bananas to be ready! Does it matter what kind of butter is used? salted unsalted margarine ?
Definitely use butter, not margarine, and I usually recommend using unsalted butter for baking! Hope you love the cake!
came out really good! the nutmeg in the crumb was a little too much for me. Next time i will use a little less, but there will definetly be a next time! Thank you for this recipe!!
i will take two slices for my breakfast please!
I 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?
Hi there! It should be fine to cut the recipe in half! I recommend using an 8 x 8 in square pan!
I 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☺️
THE 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!
I 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?
Hmmmm…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!
That 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.
I 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
This is the best ever banana crumb cake! Cake is moist, crunchy topping, delish!
Could you substitute for unsweetened almond milk instead of regular milk?
That should work just fine!
Had so many bananas going bad so I made this for a staff potluck the morning of.. Needless to say, it was a HIT. Everyone was asking for the recipe. Even the gluten-free, and lactose-intolerant people caved in and had a bite, they loved it too, they said it was worth the stomach cramps.
This 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!
Made this today. It turned out great and my husband couldn’t stop raving about it. Thanks for a wonderful recipe.
Hello, 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.😊
Wonderful! I hope you and your sister both loved it!
The yummiest banana cake. Love the icing and the crumb. omgosh I shared with friends and my family loves it.
Made 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.
That sounds wonderful. So glad you enjoyed the recipe!
My family LOVES this cake! I used to make banana bread with my ripe bananas until I made this and now this is my go to recipe when I have ripe bananas!!
Made this tonight! Quite the crowd pleaser!
Just 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!!!
I’m so glad you enjoyed it! And I LOVE an extra crunchy topping!
Have you ever tried this recipe with nuts? I LOVED the recipe without them, but I was curious(:
I haven’t, but I think it would work fine to put some coarsely chopped nuts in with the crumbs! Pecans would be especially lovely. 🙂
Absolutely 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!
I am so happy to hear that! Thanks for coming back to let me know!
Holy 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..!?
tooo sweeeeet…
Will it turn out with just 3 bananas?
It should still work fine with 3 bananas!
Can margarine be used instead of butter?
I wish this had a response. Butter is way expensive and I need to double this recipe for a donation to meals on wheels.
Such 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!
Thanks 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!
Incredible!
Delicious and rich and wholesome
I 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!
Woohoo! That makes me so happy! Thanks for coming back to let me know!
A 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!
So glad you enjoyed it! Thanks for coming back to let me know!
Can you freeze?????
Absolutely! Just freeze without the glaze.
This cake is fabulous!! Took it to work today to share, it was gone quickly! Everyone loved it!
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!
This is by far the best banana anything I have ever made!! This is most definitely a keeper!!
This makes me so happy! Thanks for letting me know!
Just made this! So excited to try it! Have you ever tried buttermilk instead of milk??
I haven’t, but it could be amazing! Or a flop…never know until you try. 🙂
Making in to cup cakes time for cooking different? Let’s see but very eazy to prepare
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.
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.
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! 🙂
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?
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.
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!
Thank you very much for the suggestions!! 🙂
This looks fantastic and my boys love streusel topping cakes and muffins. Thank you for sharing! Trying this tonight!
I hope you enjoyed the recipe Ashley!
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!
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!
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!
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.
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!
Could you use buttermilk instead of regular milk?
I’ve never tried it, but I imagine it would work! The taste will have a little more tang that way though!
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?
I haven’t frozen this particular cake, but I’ve frozen similar crumb breads and it’s turned out just fine!
Can you freeze the Banana Crumb Cake?
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.
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!
That is so awesome! I’m so glad you enjoyed it. Thank you for coming back to let me know! It makes my day!
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.
That can definitely happen, but it should still turn out just fine when you mix everything together!
It took 1 hour 40 mins at 180C to cook the cake so be warned. It does taste very nice though.
Great recipe! I accidentally only used half a cup of milk but it still turned out. Thank you for the recipe!
So glad it turned out and you enjoyed it. Thanks for coming back to let me know!
Thank you.for this recipe, I’m making it now my house smells like heaven. I.can’t wait for that first piece .
Awesome! I hope it was delicious!
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 🙂
So glad you enjoyed it! Thanks for letting me know!
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!
I am so glad to hear that! Let me know how the rice flour works!
The rice flour was a huge success…all my gluten free buds raved over it and the leftovers home!
Won’t let me see recipe
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
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!
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! 🙂
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!
I 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 🙂
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!!
I am so glad you enjoyed this so much! I hope all of your experiments turn out great!
I forgot to add the vanilla and just put it in the oven. 🙁 will this make a big difference how it turns out?
Hi Melissa,
Don’t worry about it! It will turn out just fine. Hope you enjoy the cake!
Hi, could you tell me the measurements in grams? I never used the cups measurements. I find it very hard. I love the recipe.
I recommend using a cup to gram converter like this: http://www.convertunits.com/from/cups/to/grams.
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!!!
I am so glad you and your daughter got to enjoy this together. What a fun memory!
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 🙂
I hope you try it and love it! Thanks for commenting!