Banana Bread Crumb Cake
This Homemade Banana Bread Crumb Cake uses fresh bananas and has a thick and sweet crumb topping. Perfect for breakfast, dessert or a snack!
A MOIST HOMEMADE BANANA BREAD 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)
- all-purpose flour
- baking powder
- salt
- ripe bananas
- butter
- sugar
- eggs
- vanilla extract
- milk
- light brown sugar
- butter
- powdered sugar
HOW TO MAKE HOMEMADE BANANA BREAD CRUMB CAKE:
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 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 (+Video)
Ingredients
For the cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 ripe bananas
- 1/2 cup melted butter
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 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 Tablespoons 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: August 2014
Updated & republished June 2021
recipe from Cookies & Cups
This cake looks amazing! Would it be as good after being frozen?
Yes it should! Just wrap it well to protect against freezer burn 🙂
It was easy to make and it was delicious
Ummm… THIS looks amazing! I’m wiping drool off my chin as I type this!! Can’t wait to make this one, pally!!
Ha! Love ya Mandy!
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.
Can this recipe be cut in half and baked in a 8 or 9″ square pan?
Hi Cheryl! I haven’t tried it but I would think you could do that for sure!
A yummy great tasting recipe. Nice change from banana bread. Will be making again. Thank you!
One tiny change – added vanilla to the glaze mixture – AMAZING recipe – soooo good! Thanks for sharing it with us!
No changes needed – this cake was AMAZING!!! Thanks for the recipe!