Banana Crumb Cake
This Banana Crumb Cake brings together the classic coffee cake and banana bread. The crumb topping and confectioners’ sugar glaze take this crumb cake to the next level. Whether you serve it for breakfast or dessert, it’s going to be a hit.
While this banana crumb cake and Grandma’s banana cake are very different recipes, the banana cake was my inspiration for this recipe. Both cakes have a very tender crumb. But this cinnamon swirl coffee cake inspired the filling, even though the banana crumble cake doesn’t have nuts.
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Why you’ll love this recipe for Banana Crumb Cake
- It’s a great way to use up those overripe bananas sitting on the counter.
- The buttery crumb mixture adds bakery-style appeal.
- Perfect for breakfast, brunch, or a snack, you can serve it at any time of day.
- It’s a crowd-pleasing coffee cake, making it perfect for potluck parties too.
- Soft, moist texture keeps the banana crumb cake tender.
Ingredients for Banana Coffee Cake
- Cinnamon Sugar
- Cinnamon
- Sugar
- Banana Crumb Cake Topping
- Unsalted Butter
- Flour
- Ground Cinnamon
- Sugar
- Light Brown Sugar
- Powdered Sugar Icing
- Confectioners’ Sugar
- Milk
- Pure Vanilla Extract
- Banana Crumb Cake
- Flour
- Baking Soda
- Salt
- Unsalted Butter
- Light Brown Sugar
- Sugar
- Sour Cream
- Ripe Bananas – the best way to mash them is with a fork.
Tips and Suggestions
Since I’ve made this recipe more than a few times, I’ve learned some tips and tricks to help you make this recipe successful.
- Don’t overmix the batter. You’ll keep the cake moist and light by mixing just until moistened.
- Keep the crumb topping chunky. You want a nice layer of crumbs, a mix of big and small.
- Mash the bananas well and let them sit. They will liquefy more and make the cake moister.
- Check for doneness early. The crumb topping should be golden brown, and the toothpick test should come out clean.
- Mix it up a bit by adding some cinnamon or nutmeg to the topping or batter. No more than 1/2 teaspoon.
- Add finely chopped pecans or walnuts for some added texture. Add them to either the topping or the batter.
Pro Tip: Use metal binder clips to secure the parchment to the pan so it won’t fold into the batter. Remove the clips when they are cool, as they will be very hot when they come out of the oven.
How do you serve banana coffee cake?
Once you taste this banana crumb cake, you’ll be hooked. I’ve made it several times through the years, and it always gets rave reviews.
- Slice the coffee cake into squares and arrange them on a platter for a brunch buffet.
- Kids will enjoy it with milk or juice but coffee, such as caramel coffee, or hot tea are appropriate for adults.
- It travels well, making it perfect for a potluck party.
All recipes are tested in my Florida kitchen exclusively by me.
How do you store crumb cake?
I store this banana crumb cake covered with aluminum foil at room temperature. There’s no need to refrigerate it.
More Breakfast Coffee Cake Recipes
If you’ve poked around the blog much, you know I love to bake. Having a coffee cake on the counter for the week is a great idea for breakfast and snacking. Some of my family’s favorites include whole wheat pecan crumb cake, chocolate pecan swirl coffee cake, and snickerdoodle crumb cake, especially during the holidays. If you’re a fan of rhubarb, try this rhubarb crumble cake.
More Banana Recipes
When I shop for bananas, I often buy. more than we can eat, so I have overripe ones to make some of our favorite recipes like Mom’s banana bread, double chocolate banana muffins, and banana chocolate chip mini muffins.
How ripe should bananas be for a moist banana crumb cake recipe?
The bananas should be very ripe, with brown spots, but not too ripe that they are liquefied. Bananas with brown spots work best for sweetness and flavor.
Can I make banana crumble cake in advance?
Yes, make it the day before and store it on the counter covered with foil.
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Banana Crumb Cake
Ingredients
Cinnamon Sugar
- 3 tablespoons light brown sugar
- 1 ½ teaspoons ground cinnamon
Crumb Topping
- 1 stick unsalted butter, melted
- 18 tablespoons flour (1 cup + 2 teaspoons)
- 1 teaspoon ground cinnamon
- â…“ cup sugar
- â…“ cup packed light brown sugar
Banana Cake
- 1½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- ½ cup light brown sugar
- ½ cup sugar
- â…“ cup sour cream
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 2 medium ripe bananas, mashed
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions
Make the Cinnamon Sugar
- In a small bowl, combine the brown sugar and ground cinnamon until incorporated. Set aside.3 tablespoons light brown sugar, 1 ½ teaspoons ground cinnamon
Make the Crumb Topping
- In a small bowl, mix the flour, ground cinnamon, sugar, and brown sugar. Add in the melted butter and stir until everything is moistened. Refrigerate if you desire.18 tablespoons flour, 1 teaspoon ground cinnamon, â…“ cup sugar, â…“ cup packed light brown sugar, 1 stick unsalted butter, melted
Make the Banana Cake
- Preheat the oven to 325℉ and line an 8×8-inch baking pan with parchment paper, allowing the sides to overhang.
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside1½ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, combine the cooled, melted butter with the brown sugar and sugar, using a wire whisk.6 tablespoons unsalted butter, melted and cooled, ½ cup light brown sugar, ½ cup sugar
- Once well combined, add in the sour cream, egg, pure vanilla extract, and mashed banana, and stir together with a rubber spatula. Make sure everything comes together.⅓ cup sour cream, 1 large egg, 1½ teaspoons pure vanilla extract, 2 medium ripe bananas, mashed
- Fold the flour mixture into the wet ingredients using the spatula and mix to combine, making sure there are no flour streaks.
- Spread half of the batter evenly into the prepared pan. Sprinkle the prepared cinnamon sugar mixture evenly over the batter. Cover the cinnamon sugar mixture with the remaining batter, evenly.
- Crumble the crumb topping over the batter, evenly, gently pressing it into the batter. You don't want to flatten it but you want it to stick.
- Bake in the preheated oven for 35-40 minutes. Check it after 35 minutes and add more time if necessary, in 5 minute increments. Bake until a toothpick comes out clean or with a few moist crumbs. Remove from the oven to a cooling rack.
- Allow to cool in the pan for 35 to 40 minutes before glazing the cake.
- Make the glaze by combining the powdered sugar, milk, and pure vanilla extract. If the powdered sugar is lumpy, sift it first. Stir until combined. Drizzle over slightly warm coffee cake.½ cup powdered sugar, 1 tablespoon milk, ½ teaspoon pure vanilla extract
