Banana Crumb Cake

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This Banana Crumb Cake is super moist, loaded with bananas and covered in a buttery cinnamon crumb topping and an easy vanilla icing!

Banana Crumb Cake with vanilla icing cut into slices

This Banana Crumb Cake is such a great way to use up ripe bananas when you don’t feel like making banana bread! It’s super moist and covered in a buttery cinnamon crumb topping and an easy vanilla icing. Plus its perfectly acceptable to eat for breakfast! 😉

If you’re looking for more banana recipes you’ll love my Moist Chocolate Chip Banana Bread, Jumbo Banana Muffins or Double Chocolate Chip Banana Bread!

Ingredient Breakdown

All-purpose flour – this gives the crumb cake structure.

Baking powder – necessary to help the cake rise.

Bananas – the most important ingredient for banana crumb cake! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Egg – binds the ingredients and provides structure.

Salt and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Buttermilk – adds flavor and moisture.

Banana Crumb Cake cross section

How To Make Banana Crumb Cake

1. Make the Crumb Topping: in a medium bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.

2. Make the Banana Crumb Cake: in a small bowl combine the all-purpose flour, baking powder, and salt.

3. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until just combined then add in the mashed bananas.

4. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.

5. Pour the cake batter into a parchment lined 8×8 inch pan. Sprinkle on the crumb topping in an even layer. Bake the crumb cake at 350°F for 35 minutes or until a toothpick comes out clean. Allow the cake to cool on a wire rack.

6. Make the Vanilla Icing: in a small bowl whisk the confectioners’ sugar, milk and vanilla extract until smooth then drizzle over cooled crumb cake. Store Banana Crumb Cake in an airtight container for up to 3 days at room temperature or up to a 5 days in the fridge.

Pro Tips For Banana Crumb Cake

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy!
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
  • Wait until the crumb cake is cooled before drizzling with the vanilla icing otherwise it will melt.
Banana Crumb Cake with vanilla icing

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Banana Crumb Cake

This Banana Crumb Cake is super moist, loaded with bananas and covered in a buttery cinnamon crumb topping and an easy vanilla icing!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 1 8×8 inch cake
Calories 4637kcal
Author Maria Azzarelli

Equipment

  • 1 8×8 inch pan
  • Stand mixer or hand mixer

Ingredients

Crumb Topping

  • 180 g (1 1/2 cups) all-purpose flour
  • 100 g (1/2 cup) brown sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 113 g (1/2 cup) unsalted butter, melted

Banana Crumb Cake

  • 150 g (1 1/4 cups) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 150 g (3/4 cup) granulated sugar
  • 113 g (1/2 cup) unsalted butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 2 large overripe bananas
  • 120 g (1/2 cup) buttermilk

Vanilla Icing

  • 120 g (1 cup) confectioners' sugar
  • 30 g (2 tbsp) milk
  • ½ tsp vanilla extract

Instructions

Crumb Topping

  • In a medium bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.

Banana Crumb Cake

  • Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
  • In a small bowl combine the all-purpose flour, baking powder, and salt.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract until just combined then add in the mashed bananas.
  • Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until just combined.
  • Pour the cake batter into the prepared pan. Sprinkle on the crumb topping in an even layer. Bake the crumb cake for 35 minutes or until a toothpick comes out clean. Allow the cake to cool on a wire rack.

Vanilla Icing

  • In a small bowl whisk the confectioners' sugar, milk and vanilla extract until smooth then drizzle over cooled crumb cake.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Store Banana Crumb Cake in an airtight container for up to 3 days at room temperature or up to a 5 days in the fridge.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 4637kcal | Carbohydrates: 685g | Protein: 49g | Fat: 197g | Saturated Fat: 121g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 51g | Trans Fat: 7g | Cholesterol: 666mg | Sodium: 2065mg | Potassium: 1677mg | Fiber: 16g | Sugar: 402g | Vitamin A: 6295IU | Vitamin C: 21mg | Calcium: 775mg | Iron: 18mg

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