A warm, tender Banana Crumb Cake is a simple way to turn ripe bananas into a comforting dessert or breakfast treat. This cake bakes into a moist crumb with a hint of cinnamon and a crunchy brown-sugar crumb top. It smells sweet and buttery while baking, and the texture is soft with little pockets of banana. If you like easy baked goods that feel homemade, this one delivers every time — and it pairs well with coffee or a scoop of vanilla ice cream on the side. For another easy savory recipe idea to try on a different day, check out this crispy Korean tuna pancake recipe.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 9 squares
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~310 kcal
- Protein: ~5 g
- Carbohydrates: ~58 g
- Fat: ~11 g
- Fiber: ~1.5 g
- Sugar: ~32 g
- Sodium: ~200 mg
Why Make This Banana Crumb Cake
This Banana Crumb Cake is quick, forgiving, and full of flavor. Ripe bananas add natural sweetness and keep the cake moist. The brown sugar and cinnamon crumb give a crunchy contrast to the soft cake. It’s perfect for weekday breakfasts, casual brunches, or an easy dessert when friends drop by. The recipe uses common pantry ingredients and takes under an hour from start to finish.
How to Make Banana Crumb Cake
You’ll mash the bananas, cream butter and sugar, combine dry ingredients, mix gently, and bake. Work quickly when combining wet and dry ingredients to avoid overmixing. A toothpick in the center should come out clean when the cake is done. Let it cool so slices hold their shape and the texture firms up.
Ingredients:
2 ripe bananas, mashed, 1/2 cup butter, softened, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup brown sugar, 1/2 teaspoon cinnamon
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan and set it aside. Mash the ripe bananas in a small bowl until smooth with a few small lumps remaining for texture.
Step 2: Mixing
In a large bowl, cream together the softened butter and 1 cup sugar until light. Beat in the eggs one at a time. Stir in the mashed bananas and 1 teaspoon vanilla extract until combined. In another bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir in 1/2 cup brown sugar and 1/2 teaspoon cinnamon to create the crumb mixture.
Step 3: Combining and Baking
Gradually add the dry ingredients to the wet ingredients, folding gently and mixing until just combined — do not overmix. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Finishing
Allow the cake to cool in the pan on a wire rack until warm, then cool completely before slicing. Cutting after it cools helps the crumb set and gives cleaner slices. Serve warm or at room temperature.
How to Serve Banana Crumb Cake
Serve slices plain or with a dusting of powdered sugar. For breakfast, add a smear of butter or a dollop of Greek yogurt and fresh berries. For dessert, warm a slice slightly and top with vanilla ice cream or a drizzle of caramel. The cake pairs well with coffee, tea, or a milky latte.
How to Store Banana Crumb Cake
- At room temperature: Store wrapped tightly or in an airtight container for up to 2 days.
- In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature or warm gently before serving.
- Freezing: Wrap tightly in plastic wrap and then foil, or store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and warm gently before serving.
Expert Tips for Perfect Banana Crumb Cake
- Use very ripe bananas (spotted or mostly brown) for the best banana flavor and sweetness.
- Measure flour by spooning into a cup and leveling with a knife to avoid a dense cake.
- Don’t overmix after adding dry ingredients — mix until no streaks remain.
- If your crumb top seems sparse, press a little extra brown sugar and cinnamon mixture on top before baking for a crunchier topping.
- Check for doneness at 30 minutes; ovens vary, and overbaking dries the cake.
- Let the cake cool before cutting to prevent crumbling.
Delicious Variations
- Nutty Twist: Fold in 1/2 cup chopped walnuts or pecans to the batter or sprinkle on top for crunch.
- Chocolate Banana: Add 1/2 cup chocolate chips to the batter for pockets of melty chocolate.
- Streusel Upgrade: Make a simple streusel with 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp butter, and a pinch of cinnamon; sprinkle on top before baking.
- Citrus Lift: Add 1 tsp orange zest to the batter for a subtle citrus note.
- Mini Loaves: Divide batter into mini loaf pans and reduce bake time to 20–25 minutes for portable treats.
Frequently Asked Questions
-
Q: Can I use frozen bananas?
A: Yes. Thaw them completely, drain any excess liquid, and mash well before using. Frozen bananas work great for flavor and moisture. -
Q: Can I make this cake gluten-free?
A: Substitute a cup-for-cup gluten-free flour blend that contains xanthan gum. The texture may be slightly different but should be tasty. -
Q: What if I don’t have brown sugar for the crumb?
A: You can use all white sugar, though brown sugar adds moisture and a deeper flavor. Add 1–2 teaspoons of molasses to white sugar to mimic brown sugar if available. -
Q: How do I avoid a soggy center?
A: Don’t underbake — test with a toothpick in the center. Also, avoid adding too much banana; use the amount listed and mash, not puree, the bananas. -
Q: Can I double the recipe for a larger pan?
A: Yes. For a 9×13 pan, double the ingredients and bake 35–45 minutes, checking doneness with a toothpick. -
Q: Can I add nuts or dried fruit?
A: Yes. Fold in up to 1/2 cup chopped nuts or 1/3 cup dried fruit like raisins or cranberries. Toast nuts lightly for extra flavor.
Conclusion
This Banana Crumb Cake is an easy, comforting bake that highlights ripe banana flavor with a buttery crumb topping. It’s quick to mix, bakes in under an hour, and works for breakfasts, snacks, or simple desserts. If you want to compare techniques or see a similar take on this classic, try this Practically Homemade’s Banana Crumb Cake recipe for another helpful version and inspiration. Give this cake a try — it’s a friendly, forgiving recipe that rewards you with warm, fragrant slices.
Print
Banana Crumb Cake
- Total Time: 50 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
A warm, tender Banana Crumb Cake made with ripe bananas, hints of cinnamon, and topped with a crunchy brown-sugar crumb.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan and set it aside. Mash the ripe bananas in a small bowl until smooth with a few small lumps remaining.
- In a large bowl, cream together the softened butter and 1 cup sugar until light. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the brown sugar and cinnamon to create the crumb mixture.
- Gradually add the dry ingredients to the wet ingredients, folding gently and mixing until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan on a wire rack until warm, then cool completely before slicing.
Notes
For best results, use very ripe bananas. Let the cake cool before cutting to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 32g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg
