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.
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You could even add some chopped walnuts to this if you want to amp up the banana bread flavor. Take this to your next get-together and I promise you’ll come home with an empty dish!
Ingredients:
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
3 ripe bananas
1/2 cup melted butter
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup milk
For the crumb filling & topping:
2 cups all-purpose flour
2 cups light brown sugar
1 cup cold butter, cubed
1 cup cold butter, cubed
For the glaze:
1 cup powdered sugar
1-2 tbsp. milk
Directions:
Preheat oven to 350F degrees Spray a 9×13 baking dish with nonstick cooking spray. Set aside. In a medium bowl, stir together flour, baking powder and salt. Set aside.
In your separate mixing bowl (I’m using my stand mixer with the paddle attachment), mash bananas well.
Mix in butter until combined (on low setting so it doesn’t fly everywhere on ya.)
Then add in sugar eggs and vanilla and mix well. Slowly stir in flour mixture and milk until combined. I alternate the milk and flour mixture as I add it in.
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 your 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.
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Then it’s time to dig in.
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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.
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Enjoy!
recipe adapted from Cookies & Cups
Banana Bread Crumb Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 500 kcal
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3 ripe bananas
- 1/2 cup melted butter
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- For the crumb filling & 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 tbsp 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 your 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.)
- 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 your 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.
Recipe 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.
Nutrition Facts
Banana Bread Crumb Cake
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.
TWO cups of sugar? Seems like a lot, could it be reduced? Sound great otherwise.
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. 🙂
there are 2 cups sugar in the cake recipe itself
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 🙂
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. 🙂
baking powder or baking soda?
It's baking powder 🙂
One cup – You mean 250 ml.
How much chopped walnuts would you add if you were going to?
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
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!
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!!
I made this and everyone loved it !!! I wouldnt change a thing.
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.
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!
Just made this cake and my house smells great , and the cake smells great too …Can't wait till we eat it ..
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!
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!
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.
Then you will fall in love with this one Hoosier Farm Babe, enjoy!
I love bananas and crumb cake so this is perfection! Can't wait to make this and get it in my belly!! 🙂