Breads & Biscuits, Breakfast & Brunch, Cakes, Desserts

Banana Crumb Cake

January 13, 2016

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.

Banana 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.

Banana Crumb Cake-3

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.

Banana Crumb Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: About 20
A cross between Banana Bread+Cake+Crumb Cake // Banana Cake filled and topped with a Sugary, Crumb-like Mixture, topped with a simple glaze.
For the Cake
  • 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
For the Crumb Mixture
  • 1 cup (2 sticks) Unsalted Butter, Cold & Cut into ½-inch Cubes
  • 1½ cups Brown Sugar
  • 2 cups Flour
For the Glaze
  • 1 cup Powdered Sugar
  • 3 tablespoons Milk
  • Splash of Pure Vanilla Extract
  1. Preheat the oven to 350 degrees F. Generously grease a 9x13 baking pan. Set aside until needed.
  2. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat together the butter and mashed bananas. Beat in the sugar, eggs, and vanilla.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To make the glaze, whisk together the powdered sugar, milk, and vanilla.
  9. Once the cake has slightly cooled, pour the glaze over the cake. Slice and serve.
  10. This cake lasts up to 4 days in a sealed container at room temperature.

Recipe from Cookies and Cups.

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  • Michele chapman January 13, 2016 at 6:13 am

    Looks great ! Def will try! And I love recipes with everyday ingredients!

  • Melissa February 22, 2016 at 10:08 pm

    oh my yummmmmmm!!!!! With morning coffee or as a little snack at night! Ooo ooo or as a brunch nibble!