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Banana Bread Crumb Cake. Tender and soft this banana cake is loaded up with flavor and a hint of spice. Topped with a sweet, brown sugar crumb this is the perfect snack or breakfast cake!
Hey everyone, Serene from House of Yumm back with this Banana Bread Crumb Cake! This soft banana cake is loaded up with a healthy dose of crumb on top and baked in a square baking pan, making it the perfect after school snack or even breakfast for the family. You can drizzle a little icing to take it into dessert territory also.
Banana Cake
This is the ultimate snack or breakfast cake. This recipe comes from my Banana Bread recipe. Making some small changes to that recipe such as creaming the butter and sugars, and adding baking powder for a little extra lift, turns my favorite bread into this tender banana cake.
This cake is made even more tender from using buttermilk. The same as the banana bread recipe. If you’re like me and don’t typically have buttermilk on hand its it’s an easy fix. Add about 2 teaspoons of lemon juice or plain white vinegar to your measuring cup, then pour the milk in to reach 1 cup. Let it sit briefly. This will make sour milk. Perfect for baking, and gets the same results as using buttermilk.
Crumb Topping
Giving this banana cake a crumb topping puts it into the breakfast category. Almost like a coffee cake.
The crumb topping is easy to make. Combine light brown sugar, cinnamon and flour. Then drizzle some melted butter in. Stir together with a fork to combine and create the large crumbs. If the crumbs are too small and it’s not sticking together into big crumbs, add just a bit more melted butter.
On the other hand if the crumb seems really wet and wanting to make one large “crumb” add just a bit more flour to dry it up a bit to create the crumbs.
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Banana Bread Crumb Cake
Ingredients
Banana Cake
- ½ cup unsalted butter at room temperature
- ½ cup white sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup buttermilk see notes
Crumb Topping
- ½ cup light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons melted butter
Instructions
- Preheat oven to 35Line a square baking pan with parchment paper or spray with non stick baking spray.
- In a small mixing bowl prepare the crumb by mixing together the light brown sugar, flour and cinnamon. Stir to combine. Then using a fork mix until large crumbs are formed. Set aside.
- In a large mixing bowl add the room temperature butter, white and light brown sugars. Cream together. Add in the eggs and vanilla extract. Stir to combine.
- Mash the bananas with a fork, then add to the batter, stir to combine, will be slightly lumpy.
- In a medium size mixing bowl combine the dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, stir with a fork to mix.
- Add to the wet ingredients, stir slowly and pour in the buttermilk while stirring. Stir until just combined.
- Pour the batter into the prepared baking pan and sprinkle the crumbs on top. Gently press the crumbs into the batter to help stick.
- If using an 8x8 pan bake for about 45-50 minutes. If using a 9x9 pan bake for about 35-40 minutes.
- Allow to cool for about 30 minutes prior to serving. If desired top with icing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this after having my eye on it for a little while! It is absolutely delicious! (: I’m very happy with how it turned out. I made it in an 8×8 pan and it did take an additional 10 minutes before it was cooked through but that was no problem. I also made my icing to drizzle on top: 1/2 cup powdered sugar, 3 teaspoons milk, 1/2 teaspoon vanilla PERFECTION!
Confectioner’s sugar and milk
I forgot to add the icing recipe was forgotten, but it’s confectioner’s sugar and milk to consistency.
Moist and delicious. Altered recipe slightly to accommodate high altitude baking.
Should we remove it from the pan while it is still warm or leave it in until it has cooled?
Let cool a bit and then release it before it has cooled all the way.
Can you use a bread pan?
DeAnn!
Yes, a bread pan should be just fine! Great idea! Thanks for following along!
Absolutely delicious, soft and moist
Can you make muffins out of it? If so how many and how long would I cook them for
Tracy
Yes, that is a great idea! It will make about 18 cupcakes I believe. Let me know how it turns out!
Would have, also, liked to see the icing mixture, included in the recipe ingredients list.
I think you had forgotten to mention adding in the melted butter, to the crumb mixture!!
YUM. This turned out really well. Really like it with the crumble on top. My son has an egg allergy so I substituted Bob’s Red Mill Egg Replacer for the two eggs (much better than flax eggs IMO) and you can’t even tell that it’s egg free. Also, didn’t have buttermilk so made my own with vinegar as per the instructions. So good. Don’t forget to add the melted butter in step 2. It’s not in the directions, but you definitely need it.
Recipes are great and they print out easier any other chef cooking site
when you make your cookbook I will buy one
thank you
Which icing do you prefer to make for the drizzle?
I like to use a vanilla flavored icing that can be drizzled over the top. You can make this with powder sugar, milk and vanilla.