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Banana Crumb Cake Recipe
The fluffy and delicious Banana Crumb Cake is prepared with sweet, ripe bananas, cinnamon-flavored crumbs, buttery crumbs, and a creamy frosting. With a crumb topping and straightforward powdered sugar glaze, this simple banana cake recipe is packed with banana flavor. My family will concur that it is the greatest banana cake recipe I have ever attempted.
You might be curious as to when banana cake was created. Banana bread was the beginning. Bananas are not native to America, thus until the 1900s when they could be imported more quickly, they were rarely utilized in recipes. Banana bread was created in the 1930s, a time when baking soda and powder were common.
Even those who claim they don’t like bananas adore this dish for its amazing taste and simplicity. It is a unique blend of creamy and crunchy dessert with the perfect quantity of each taste. The second layer of topping gives it a special and flawless quality.
This cake is ideal for breakfast with a cup of coffee or as a treat for dessert. It has a soft texture and a flavorful filling of bananas that combine wonderfully with the crumb layer and topping!
How to serve:
This amazing recipe makes a super yummy banana crumb cake in minutes. Serve a slice of banana crumb cake on its own or try one of our great serving suggestions. Feel free to share some of your ideas in the comments section at the bottom of the page.
- Add a dollop of whipped cream.
- A few handfuls of rainbow sprinkles on top.
- Use Cream Cheese Frosting
- Sprinkle on some toasted almonds or chopped pecans.
- Try caramel Sauce.
- Serve warm with a scoop of ice cream on top.
- A scoop of preserves or jam would also make a delicious topping.
If you like this recipe, you might also like our Instant Pot Coffee Cake Recipe
Ingredients
For the crumb topping:
- 12 tablespoons COLD unsalted butter (cubed)
- 1 1/2 cup all-purpose flour
- 1 1/2 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For the banana cake:
- 4 medium-ripe bananas
- 8 tablespoons unsalted butter (melted)
- 1/4 cup canola oil (or vegetable)
- 1 3/4 cups granulated sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
For the glaze:
- 1 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
For the crumb topping:
- Combine the ingredients in a large bowl and using a pastry cutter or fork mix the butter into the dry ingredients, creating a crumbly mixture. Set aside.
For the banana cake:
- Preheat the oven to 350 degrees F.
- Coat a 9×13″ baking dish with non-stick spray and set aside.
- Add the bananas to a large bowl and mash them.
- Add the melted butter, oil, granulated sugar, eggs, and vanilla extract and whisk until combined. You can use an electric mixer for this.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Next, add half of the dry ingredients to the banana mixture, and whisk to combine. Add in half of the milk, and stir well to incorporate. Whisk in the remaining dry ingredients followed by the remaining milk.
- Pour half of the cake batter into the prepared baking dish. Sprinkle the top with 1/3 of the crumb mixture and add the remaining cake batter over the top, followed by the remaining crumb mixture.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs, no raw batter.
- Let the cake cool a bit before adding the glaze.
For the Glaze:
- Combine the ingredients in a small dish and whisk until smooth. Drizzle over warm cake. Serve and enjoy!
