Banana Bread Crumb Cake

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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!

A slice of Banana Bread Crumb Cake with fresh cut bananas on the side.

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.

Banana Bread Crumb Cake on a cooling rack.

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.

A slice of Banana Bread Crumb Cake with fresh sliced bananas on the side.

More Recipes you may enjoy:

Banana Bread Crumb Cake

5 from 5 votes
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!
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 12


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


  • 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.


Serves: 12

Calories217kcal (11%)Carbohydrates47g (16%)Protein4g (8%)Fat1g (2%)Saturated Fat1g (5%)Cholesterol29mg (10%)Sodium173mg (7%)Potassium97mg (3%)Fiber1g (4%)Sugar27g (30%)Vitamin A60IU (1%)Calcium45mg (5%)Iron1.5mg (8%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Serene Herrera

Home cook, photographer, mother and lover of food. I love taking simple ingredients and creating delicious meals or sweet treats that the entire family will love, all with a hint of Texas charm.

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  1. Recipes are great and they print out easier any other chef cooking site
    when you make your cookbook I will buy one
    thank you

  2. 5 stars
    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.

  3. 5 stars
    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!

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