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Banana Crumb Cake Recipe

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4.4 from 11 reviews

This classic Banana Crumb Cake recipe features moist, flavorful banana cake topped with a buttery, crunchy crumb topping. Perfect for breakfast, brunch, or dessert, this easy-to-make cake combines mashed bananas, warm cinnamon, and vanilla with a sweet crumbly topping for a delightful treat that serves a crowd.

  • Total Time: 51 minutes
  • Yield: 16 servings

Ingredients

Crumb Topping

  • 1 and ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) firmly packed light brown sugar
  • ¼ teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, melted and cooled for 5 minutes

Banana Cake

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup (60mL) buttermilk, room temperature
  • 1 and ½ teaspoons vanilla bean paste
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) firmly packed light brown sugar
  • 2 large eggs, room temperature
  • 2 large bananas (or 3 medium), mashed

Instructions

  1. Prepare the crumb topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and salt until well combined. Drizzle the melted butter over the flour mixture. Stir with a spatula until a fine, sandy crumb forms. Use your hands to break up any larger chunks if needed. Set aside.
  2. Preheat and prepare baking dish: Preheat your oven to 350ºF (177ºC). Spray a 9″ x 13″ baking pan with non-stick spray and set aside.
  3. Mix dry ingredients for cake: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
  4. Mix wet ingredients for cake: In a small bowl or measuring cup, whisk together the buttermilk and vanilla bean paste. Set aside.
  5. Cream butter and sugars: In a large bowl using a handheld mixer or stand mixer fitted with the paddle attachment, cream the softened butter with granulated sugar and brown sugar on medium-high speed until light and fluffy—about 2 to 3 minutes.
  6. Add eggs: Add eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  7. Alternate adding dry and wet ingredients: Reduce mixer speed to medium. Add half of the flour mixture to the batter, then half of the buttermilk mixture. Beat until just incorporated. Repeat with the remaining flour and buttermilk mixtures.
  8. Fold in bananas: Using a spatula, gently fold the mashed bananas into the batter until evenly mixed but not overworked.
  9. Assemble the cake: Pour the batter into the prepared baking dish and spread evenly. Evenly sprinkle the crumb topping over the batter to cover completely.
  10. Bake and cool: Bake for 28 to 36 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely on a wire rack before serving.
  11. Storage: Leftovers can be stored covered tightly at room temperature for up to 5 days. The cake freezes well for up to 3 months. Thaw in the refrigerator or at room temperature overnight before serving.

Notes

  • Use ripe bananas for better sweetness and moisture in the cake.
  • Do not overmix batter after adding bananas to keep cake tender.
  • Ensure butter for creaming is softened to room temperature for best texture.
  • Buttermilk can be substituted with milk plus 1 teaspoon lemon juice or vinegar if unavailable.
  • Store cake in an airtight container to maintain freshness.
  • Freezing is a great option to preserve leftovers; thaw slowly for best texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/banana-crumb-cake-recipe/