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. 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.
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