Banana Crumb Cake
A moist banana cake topped with an easy crumb topping. This Banana Crumb Cake is a perfect way to use those ripe bananas!
Do you ever end up with a bunch of overripe bananas at the end of each week? Or is that just me? I typically buy some bananas each week at the grocery store with the intention of being healthy and actually eating them. But by the end of the week, I usually have a few left that need to be used.
I really love my whole wheat banana bread when I’m looking for something a little healthier. But every now and then I love to use bananas for something a little more rich and decadent like this Banana Crumb Cake.
This recipe really takes your typical banana cake to the next level. And let’s be honest, it makes eating cake totally acceptable for breakfast.
Recipe Ingredients
This easy banana cake has two components: the crumb topping and the banana cake base. Here’s what you’ll need to make this recipe:
- All-purpose flour: Make sure to spoon and level the flour so you don’t end up with a dense cake.
- Sugar: I used a mixture of brown sugar and granulated sugar to add both flavor and sweetness to the cake.
- Cinnamon: Banana and cinnamon are the best pairing! I added cinnamon to the crumb topping and the cake itself to really amp up the flavor.
- Butter: Note that you’ll need cold butter to make the crumb topping and softened butter to make the cake batter. I recommend using unsalted butter.
- Baking powder & baking soda: Work together to help the cake rise in the oven.
- Salt: Enhances the banana flavor and balances out the sweetness of the bananas and sugar.
- Eggs: Should be room temperature before being mixed into the batter.
- Vanilla extract: Use pure vanilla for the best banana cake.
- Bananas: I like to measure out 1 and 1/2 cups of mashed banana to be precise, but it usually equals about 4 medium bananas or 3 large bananas.
- Buttermilk: This helps to create a moist, tender cake.
How to Make Banana Crumb Cake
First, you’ll need to make the crumb topping. Whisk together the dry ingredients, then cut the cold butter into the mixture using your hands or a pastry cutter. Stop when the mixture begins to form crumbs.
Then, make the cake batter. Whisk together the dry ingredients in one bowl. Cream together the butter and sugars for a few minutes or until the mixture is light and fluffy, then mix in the eggs, vanilla, and mashed banana one at a time.
Add the dry ingredients to the wet ingredients in three increments, alternating with the buttermilk. This will help prevent you from over mixing the cake batter, which can lead to a denser cake.
Spoon the batter into a 9-inch springform pan and sprinkle with the crumb topping. Bake until a toothpick inserted in the middle comes out clean.
Can I Use a Buttermilk Substitute?
Yes, you can make your own buttermilk if needed using vinegar (or lemon juice) and milk. Making banana cake with buttermilk — or a homemade substitute — ensures it turns out perfectly moist every time!
Baking Tips
- Be sure to use extra ripe bananas in this recipe for the best flavor. They should be starting to turn black!
- If you don’t have a springform pan, do NOT use a regular cake pan. It will be far too small. You could use a 9×5-inch loaf pan instead, noting that you won’t need all of the crumb topping to cover the top.
- Let the banana crumb cake cool completely before cutting into it. It needs time in the pan to cool and set.
More Banana Desserts to Try!
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Banana Crumb Cake
Ingredients
For the crumb topping:
- 3/4 cup (95 grams) all-purpose flour (spooned & leveled)
- 1/2 cup (100 grams) brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (85 grams) cold unsalted butter
For the cake:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened
- 1/2 cup (100 grams) brown sugar
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups mashed banana (4 medium ripe bananas or 3 large ripe bananas)
- 1/2 cup (120 ml) buttermilk
Instructions
To make the crumb topping:
- In a large mixing bowl, whisk together the flour, brown sugar, and cinnamon. Cube the cold butter into small pieces and add to the flour mixture. Using a pastry blender (or your hands) cut the butter into the mixture until it starts to clump together and is crumbly. Transfer to the refrigerator while you make the cake batter.
To make the cake:
- Preheat oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 2-3 minutes until well combined. Mix in the eggs, vanilla extract, and mashed banana, making sure to mix well after adding each ingredient.
- Slowly add the dry ingredients in three additions, alternating with the buttermilk, and mixing each addition just until combined.
- Scoop the batter into the prepared springform pan. Remove the crumb topping from the refrigerator and sprinkle on top of the batter.
- Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cover loosely with foil for the last 10-15 minutes of baking if needed to prevent excess browning.
- Remove from the oven and transfer to a wire rack to cool for at least 30 minutes before removing from the springform pan. Allow to cool completely before serving.
I always end up with overripe bananas and try to put my creativity to use with them. This cake looks perfect to do so! That crumb topping is calling my name, too..so much deliciousness here!
Thank you, Gayle!
This is genius! Everyone loves banana cake but make it a crumb cake? Ah-mazing! Pinning!
Thank you so much, Jess!
Just made this recipe! Smells delicious! Trying so hard to wait for it to cool completely before tasting it! Thanks for sharing 🙂
Waiting for it to cool is always the hardest part 🙂 Hope you enjoy the cake, Jackie!
Just made the Banana Crumble cake. I added chopped pecans to the streusel topping and baked in a bunt pan for 50 minutes. Put the streusel mix in the bottom then added batter. Cooled 15 minutes and removed from pan. Can’t wait to taste it!
That sounds fantastic, Tammy! Hope the cake turned out great for you!
Wow! Danielle, this was so delicious and can’t wait to bake it again.
Thanks so much
Thank you, Kelly! I’m glad you liked the cake!
This cake is in the oven now and I can’t wait! I had quite a bit over ripe bananas today but I didn’t want to make two loaves of bread so I found this recipe and I think judging by the comments it will be a hit! My husband loves anything with a streusel crumble!
Hope you enjoyed the cake, Amanda!
There is a lot of butter in this recipe – between the cake and the topping. In that way – you could “taste” feel the heaviness when biting into it. The topping was not crumbly -but ended up more like thick coating. The banana bread, while it was light and moist – sadly did not have flavor.
This recipe was a big hit with my banana bread loving boys! The cake was more like a bread density and the crumb topping provided just the right amount of sweetness. The only thing that I may change would be to use a little less flour in the crumb topping. Maybe pull it back to 1/2 or 2/3 cup.
Just made this recipe this afternoon – wow it is so sweet and delicious and a great way to use last few bananas in pantry 🙂
I made this last weekend and bought it to work. It was a total success. people absolutely loved it! I did cut back on the flour for the topping just short of what was required, my topping was still crumbly. It smelt so good I could hardly wait to try it! Thanks for the great recipe, I’ll definitely be making it again!
Love this recipe! Finally found one where the bread didn’t end up so dense inside. I did alter it a little though because my bananas are on the sweeter side which is why I changed the 1/2 c granulated sugar to just 1/4 c and it still came out great. Can’t wait to keep on making this and trying out your other recipes.
I just just finished making this recipe and WOW! Do delicious. I had Meyer Lemons so used those. I also use a pan that makes eight mini loaves. No too sweet but no need for glaze. It is moist and browns so nicely. I will be sharing with foodie friends.! My first time making one of your recipes and will definitely will be back!
Gayle, I just left a comment about the blueberry lemon bread! It’s on the banana bread recipe! Oops! Gonna try this one next!!
No worries! Glad the blueberry lemon bread turned out great for you 🙂
Sadly, this recipe did not turn out for me at all. I had to use gluten-free flour and used a good brand with a 1-to-1 ratio to regular flour. This was just a glob of flour and butter it seemed like. The texture was way off. I actually had to toss it. I used all organic ingredients too. Oh well. The picture sure looked yummy.
Sorry the cake didn’t turn out good for you, Tammy. I’m wondering if the gluten-free flour is part of the reason? Did you make any adjustments to the recipe?
Wonderful coffee cake and bananas made it nice and moist. Everyone loved it and will add this to my recipe file . Thanks
Can you convert this to cupcake? Is this the same taste as your Banana cake with cream cheese frosting?
Yes, that would be fine! The texture and taste is similar to my banana cake recipe too.
i haven’t made this yet but i was wondering if i could substitute the butter milk for anything? I cant find any at the moment.
You can make a buttermilk substitute. I have a post that shows you how to make buttermilk here.
This is our favorite banana cake! Are there any adjustments I have to make if I will bake it into a loaf?
You shouldn’t need to make any adjustments for it. The topping may be quite a bit if you bake it in a loaf pan though, so you can either cut it in half or freeze any extra topping that you have leftover.
Love this recipe..! Was wondering whether it’s possible to increase the recipe by 1/2? Or if I double it, will I need to double the leavening agents too?
I think it would be fine to increase the recipe by 1/2 or even double it. You will want to increase the leaving agents based on how you increase the recipe too.
All of Danielle’s recipes that I have tried so far have been fabulous. Unfortunately this one was a total failure and I have no idea why. ?
I followed the recipe exactly and used a 9 inch springform pan. It looked good, smelled good, and the toothpick in the center came out clean in the end. But the cake is so dense, it is like a brick! Neither the baking powder nor the baking soda were expired. The cake is inedible. Danielle, I have no idea what happened. Any ideas?
Sorry this recipe didn’t turn out well for you, Susan. There’s a few other factors that could cause that to happen. If you didn’t mix the butter and sugar together long enough, that could cause the cake not to rise as well. Another reason could be due to over mixing the dry ingredients. Did you only mix until just combined? And did you weigh your ingredients? If you used too much flour, that could cause that to happen as well. Did you make sure to add the buttermilk too? Also, keep in mind that this cake has mashed bananas in it so will be a little denser than most of my other cake recipes.
I baked this cake, I fumbled, but I persevered. I forgot to add the butter milk, I mixed in the crumbles, as well as added it to the top. Keep in mind I was trying to follow the recipe, I messed up, rectified it. Only to find out that I forgot the buttermilk, so I’m turning it into a Rum Banana Crumble Cake. I will be adding the glaze before serving. That way no one can say my cake is dry. Somehow I managed to produce this cake out of nothing. It was an ordeal, but thank you for the recipe that inspired my creation. Caribbean vibes ✌️
I am sitting here patiently waiting for the cake to cool. There is quite a lot of cake so I am just wondering if I could freeze some of it?
Yes, absolutely! You can wrap individual slices in plastic wrap and freeze them in a large freezer bag/container for up to 3 months.