This Homemade Banana Bread Crumb Cake uses fresh bananas and has a thick and sweet crumb topping. Perfect for breakfast, dessert or a snack!
BANANA BREAD CRUMB CAKE
I'm not really sure what it is about crumb cake that I love so much. Wait, yes I do - it's the crumb. It really is the best part. The more crumb, the better. This particular crumb cake has double the crumb but it is added in a way that makes this cake so incredibly moist yet it tastes like a mixture between bread and cake. It got a HUGE thumbs up in my house.
FREQUENTLY ASKED QUESTIONS:
Absolutely! You could add some chopped walnuts to give this more of a banana bread taste. Pecans work great too!
This cake does not need to be refrigerated but make sure you put a lid on it or cover with plastic wrap to keep it moist. Eat cake within 3 days.
This cake can be served warm or at room temperature. Also, you can add a scoop of vanilla ice cream on top!
I don't recommend doing this. The freshly sliced bananas won't hold up well to the baking process. You can always serve the cake with fresh slices of bananas if you prefer.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the cake:
- all-purpose flour
- baking powder
- salt
- ripe bananas
- melted butter
- sugar
- eggs
- vanilla extract
- milk
For the crumb filling & topping:
- all-purpose flour
- light brown sugar
- butter
For the glaze:
- powdered sugar
- milk
HOW TO MAKE HOMEMADE BANANA BREAD CRUMB CAKE:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside. In a medium bowl, stir together flour, baking powder and salt. Set aside.
In a separate mixing bowl, mash bananas well. Mix in butter until combined. Then add in sugar, eggs and vanilla and mix well.
Slowly stir in flour mixture and milk until combined. Alternate the milk and flour mixture.
Once the batter is made, it's time to start working on the crumble filling and topping. In a medium bowl, combine flour, brown sugar and cubed cold butter using a fork, pastry cutter or your hands.
It should start to look almost like sand with coarse crumbs.
Pour half of the banana batter into the prepared baking dish.
Then top the batter with half of the crumb mixture.
Then pour the last half of the banana batter on top of the crumb mixture.
Finally, layer the last of the crumb mixture on top.
Bake for about 50-60 minutes until the center is set and a toothpick comes out clean. While it is cooling, make the glaze topping. Whisk together powdered sugar and milk until smooth.
Drizzle glaze all over crumb cake.
Slice and serve!
CRAVING MORE RECIPES LIKE THIS? GIVE THESE A TRY!
BANANA BREAD CRUMB CAKE
Ingredients
For the cake
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 3 ripe bananas
- ½ cup melted butter
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
For the crumb filling and topping
- 2 cups all-purpose flour
- 2 cups light brown sugar
- 1 cup cold butter cubed
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoon milk
Instructions
- Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, stir together flour, baking powder and salt. Set aside.
- In a separate mixing bowl, mash bananas well. Mix in butter until combined
- Then add in sugar, eggs and vanilla and mix well.
- Slowly stir in flour mixture and milk until combined (alternating the milk and flour until it is all incorporated.)
For the crumble topping & filling:
- In a medium bowl, combine flour, brown sugar and cubed cold butter using a fork, pastry cutter or your hands. It should start to look almost like sand with coarse crumbs.
- Pour half of the banana batter into the prepared baking dish.
- Then top the batter with half of the crumb mixture.
- Then pour the last half of the banana batter on top of the crumb mixture.
- Finally, layer the last of the crumb mixture on top.
- Bake for about 50-60 minutes until the center is set and a toothpick comes out clean.
For the optional glaze:
- Whisk together powdered sugar and milk until smooth. Drizzle glaze all over crumb cake.
Video
Notes
- This cake can be served warm or at room temperature. It does not need to be refrigerated but make sure you put a lid on it or cover with plastic wrap to keep it moist. Eat cake within 3 days.
- You could even add some chopped walnuts to this if you want to amp up the banana bread flavor.
Nutrition
Originally published: August 2014
Updated & republished June 2021
recipe from Cookies & Cups
Patsy
It was easy to make and it was delicious
Mandy @ South Your Mouth
Ummm... THIS looks amazing! I'm wiping drool off my chin as I type this!! Can't wait to make this one, pally!!
Brandie @ The Country Cook
Ha! Love ya Mandy!
Cynthia G
My husband found this recipe and asked me to make it. The result is oh my goodness, rich and oh, so flavorful cake that we cannot stop eating it! Next time I make it, though, I will cut the glaze in half because it basically obscured the view of the crumb topping. Best to make this for a crowd because it is rich with all the butter and sugar that go into it.
Cheryl
Can this recipe be cut in half and baked in a 8 or 9" square pan?
Brandie @ The Country Cook
Hi Cheryl! I haven't tried it but I would think you could do that for sure!
Lisa Garness
A yummy great tasting recipe. Nice change from banana bread. Will be making again. Thank you!
Judi
One tiny change - added vanilla to the glaze mixture - AMAZING recipe - soooo good! Thanks for sharing it with us!
Judi
No changes needed - this cake was AMAZING!!! Thanks for the recipe!
Clara
Great banana flavor. I will try with cinnamon next time! And reduce the sugar. Even when I make the glaze I make half a recipe for the glaze. Great cake otherwise!
Kristie Jenkins
This cake is so delicious! I’m not a baker and usually shy away from baking things myself but this sweet tooth of mine never rests! I added a touch of cinnamon to the cake and the crumb topping/filling and skipped the glaze. Thank you for a beautiful recipe.
Gidget
Can you use zucchini instead of banana
Devan
I can’t wait to make its my mother’s day gift to all my moms out there!! Hope we enjoy
Helen
Just made this for the first time a few days ago - it is absolutely delicious! However, when I make it again, I am going to cut the crumb mixture ingredients in half - as written, it makes a lot of crumb mixture with more sugar & butter than I think is really needed.
Hoosier Farm Babe
I love bananas and crumb cake so this is perfection! Can't wait to make this and get it in my belly!! 🙂
Brandie (The Country Cook)
Then you will fall in love with this one Hoosier Farm Babe, enjoy!
D Fuller
Absolutely delicious! I didn't use the frosting and it is still so good. Great way to use up ripe bananas. Makes a beautiful presentation, too.
Anonymous
This cake is amazing. I've made it several times and I've directed a few friends to this blog for the recipe. When well covered it lasts several days (when you hide it from the hubby...) Thank you for this recipe!
Lynzi
This looks absolutely amazing! I would like to make this as a surprise for a birthday breakfast, but am wondering if I could possibly make it the night before, or do you think the crumb topping would become soggy?? Thanks so much for sharing! I love all of your recipes!
Anonymous
Just made this cake and my house smells great , and the cake smells great too ...Can't wait till we eat it ..
Leesha @ Living Contently
I tried this recipe this weekend as part of a family dinner menu. Everyone absolutely loved it! This crumb cake is likely to become a household favorite of ours. Thank you for sharing!
Janna Smith
Just took this out of the oven, and man, does it smell good! We are all big banana bread lovers here, so I imagine everyone will love it. Gotta go and make the glaze, because there is no such thing as too much sugar, no matter what others may think. We're also having the Crockpot Pot Roast, too.
Anonymous
I made this and everyone loved it !!! I wouldnt change a thing.
Anonymous
I made this cale yesterday and it is now one of my favourites!! Extremely good, however I cut the sugar in half and added a few pecans and a bit of chocolate to the crumble and didn't do the icing
Thanks much for this amazing recipy!!
Anonymous
I made this last night and it turned out AMAZING! Next time I will try adding Walnuts to see how it turns out! Otherwise I wouldn't change a thing!
Anonymous
I just converted to gluten free and added some chocolate chips on top of the crumb mixture in the middle and on top. It's still in the oven but smells great. I know you many be thinking more sugar with the chocolate but I do a 2" x 3" serving size so 18 pieces. Thank you for sharing your recipe. Mary
Anonymous
How much chopped walnuts would you add if you were going to?
Anonymous
One cup - You mean 250 ml.
Brandie @ The Country Cook
It's baking powder 🙂
Anonymous
baking powder or baking soda?
Brandie @ The Country Cook
I'm sure you could certainly cut down on the sugar. I think if you ate the whole cake by yourself, it would be a lot of sugar for one person. So maybe make it and share with friends. 🙂
Dorothy
There is 2 Cups of white sugar in the cake. 2 cups brown sugar in the filling and 1 cup powdered sugar in the icing for a grand total of 5 cups of sugar. That being said, I just pulled mine out of the oven and it looks delicious and my house smells amazing! Dorothy 🙂
Sande Sawyers
That is why there are so many calories. I'll cut out the drizzle and cut back on the white and dark sugars.. maybe use a sugar substitute. Sounds good tho!
Anonymous
Donna, notice there's no sugar in the cake recipe so maybe 2 cups in the crumb filling won't be too much. Just my thinking anyway... sounds really good I'm making it this afternoon. 🙂
clarissa
there are 2 cups sugar in the cake recipe itself
Donna
TWO cups of sugar? Seems like a lot, could it be reduced? Sound great otherwise.