I love fruit. Especially bananas. They’re versatile in both baking and as meal enhancers. Slice a few bananas and top it on your yogurt or oatmeal or make easy banana cookies or banana “nice cream”. However, the best use of bananas are for a moist, fragrant loaf of banana bread. For those of you that follow me on Instagram, you know how much I love making banana bread. That irresistible banana aroma is mouth-watering and nothing can beat the simplicity of a great slice of banana bread, especially one that has a generous layer of buttery brown sugar streusel– am i right?
I wanted to mix things up a bit this week. While I sometimes throw together a simple almond and rolled oat streusel on top of my loaves, I really wanted to make a crumb topping this time. I also wanted to make this a bit more of a coffee cake spin-off instead of a standard loaf. Thus, this beautiful banana crumb cake was born. Super moist with that signature banana flavor while also topped with a buttery, sweet crumble. For those who want an extra sugary kick, this cake can be drizzled with a simple icing.
For the maximum banana flavor, roast your bananas in the oven for 3-5 minutes until they’re ample soft and juicy. I also advocate leaving some unwashed pieces in the batter for a blast of banana flavor. I used whole milk yogurt in my batter for a denser cake, but using milk or heavy cream is perfectly acceptable as well. Add in some chopped nuts and spices for your own spin and you’ve got the perfect crumb cake.
When you’re making the crumb, it’s perfectly acceptable to use softened butter and can be easier to work with. I’ve even had the chance of using melted butter for a crumb topping and it still makes a “crumb”, buttery streusel that will work for this cake. Now enough talk– make this wonderful cake and enjoy it for breakfast, lunch, snack, dinner, or dessert! 😉
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright september 2016 ©
Banana Crumb Cake
Super fragrant, moist banana cake topped with a buttery sweet crumb topping
>>> Yields 1 12-inch cake
-Prep: 20 min
-Bake: 45 min
- 2 C AP flour
- 3 tsp baking powder
- 1 tsp salt
- 3-4 ripe mashed bananas
- 1/2 C unsalted butter (8 tbsp), softened
- 1 C white granulated sugar
- 1/2 C packed light brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 C milk (or yogurt)
- 1/2 C chopped toasted walnuts
- optional: 2 tsp cinnamon + 1 tsp nutmeg
- 1/2 C unsalted butter (8 tbsp), cold and diced
- 1 C light brown sugar
- 1 C AP flour
- 1/2 tsp salt
- optional: 1 tsp cinnamon
- 3/4 C powdered sugar
- 1 tbsp milk
- 1 tsp vanilla
1) Preheat the oven to 350 F and grease a 12-inch springform round pan.
2) Combine the flour, baking powder, and salt in a bowl.
3) Mix the mashed bananas, butter, brown and white sugar, eggs, vanilla, and milk/yogurt in a separate bowl.
4) Fold in the dry mixture into the wet mixture and stir until no flour streaks remain.
5) Combine the sugar, flour, and salt for the crumb topping. Add in the butter and using a fork or your fingers, incorporate with the dry mixture into large crumbs.
6) Pour half the cake batter into the springform pan. Then layer 1/3 of the crumb topping on top of the batter. Pour the remaining batter over the crumbs. Top the batter evenly with the rest of the crumb topping.
7) Bake in the oven for 45-50 minutes until a toothpick comes out clean and the crumb topping is golden brown.
8) Remove from oven and let cool for 5-10 minutes before loosening from the springform pan and letting completely cool.
9) Combine the icing ingredients in a bowl. If it’s too dry, add a little bit more milk. Drizzle the icing over the cake.
10) Slice and serve and enjoy. The cake can be stored in a tightly covered container for 2-3 days at room temperature.