I’m jumping right in. This Banana Crumb Cake is life changing. I stumbled upon this recipe when googling different variations of Banana Bread. I reached a point, which happens more often than not, when those bananas either need to be frozen or baked with. Lately we have been freezing them for our morning smoothies, but this time I baked with them. I baked this drool-worthy, lick your plate, Banana Crumb Cake. It’s like a cross between Banana Bread+Cake+Crumb Cake.
What makes this cake a Crumb Cake is that it consists of a sugary, crumb-like layer both inside and on top of a tender, buttery cake. These layers are crucial. Without it you would just have banana cake. Banana cake is good and all, but nothing like a Banana Crumb Cake. Trust me. Another necessary layer — The glaze. It’s small and simple, but brings this whole cake over the top.
Since this cake is a hybrid of different baked goods, I always get confused on what category to put it in. It is a dessert? A breakfast item? A snack cake? Well as much as we like to call Crumb Cakes breakfast foods, this is as much a breakfast food as Donuts is a breakfast food. I’ll just leave it at that. Enjoy this item for breakfast, snack, or dessert. Done deal.
- 2 cups Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- ½ cup (1 stick) Unsalted Butter, at Room Temperature
- 3 Bananas, Very Ripe and Mashed
- 2 cups Sugar
- 2 Eggs, beaten
- 1 teaspoon Pure Vanilla Extract
- 1 cup Milk
- 1 cup (2 sticks) Unsalted Butter, Cold & Cut into ½-inch Cubes
- 1½ cups Brown Sugar
- 2 cups Flour
- 1 cup Powdered Sugar
- 3 tablespoons Milk
- Splash of Pure Vanilla Extract
- Preheat the oven to 350 degrees F. Generously grease a 9x13 baking pan. Set aside until needed.
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and mashed bananas. Beat in the sugar, eggs, and vanilla.
- With the mixer on low, add the flour in 2 additions, adding the milk in between each addition. Stir until combined and the batter is smooth. Set the batter aside while you prepare the Crumb Mixture.
- To make the Crumb Mixture, place the cold butter cubes, brown sugar, and flour in a medium bowl. Using a pastry cutter, or your hands, work the butter into the sugar and flour until you have created small, coarse crumbs.
- Pour half of the batter into the prepared baking pan. Top with ⅓ of the crumb mixture, and then with the remaining batter. Top with the remaining ⅔ of the crumb mixture.
- Place the cake in the oven and bake until a toothpick inserted into the center comes out clean, about 50 minutes. Allow the cake to cool for at least 10-15 minutes while you make the glaze.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla.
- Once the cake has slightly cooled, pour the glaze over the cake. Slice and serve.
- This cake lasts up to 4 days in a sealed container at room temperature.
Recipe from Cookies and Cups.