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?
Banana Bread Crumb Cake (+Video)
Ingredients
For the cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 ripe bananas
- ½ 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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: August 2014
Updated & republished June 2021
recipe from Cookies & Cups
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!
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.
Can you use zucchini instead of banana
I can’t wait to make its my mother’s day gift to all my moms out there!! Hope we enjoy
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.
I love bananas and crumb cake so this is perfection! Can't wait to make this and get it in my belly!! 🙂
Then you will fall in love with this one Hoosier Farm Babe, enjoy!
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.
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!
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!
Just made this cake and my house smells great , and the cake smells great too …Can't wait till we eat it ..
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 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 made this and everyone loved it !!! I wouldnt 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 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 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
How much chopped walnuts would you add if you were going to?
One cup – You mean 250 ml.
It's baking powder 🙂
baking powder or baking soda?
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. 🙂
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 🙂
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!
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
TWO cups of sugar? Seems like a lot, could it be reduced? Sound great otherwise.