Banana Bread Crumb Cake

Banana Bread Crumb Cake

This Banana Bread Crumb Cake recipe is a fun twist on both Banana Bread and Crumb Cake…it’s like a muffin in cake form, and oh so good!

This cake. You guys, oh my sweetness.

And I am always looking for recipes using bananas…especially old-ish ones…so grab you some elderly bananas and let’s get this banana cake recipe started!

What makes this Banana Cake Recipe Special?

Well, the name of this banana cake is a little confusing. Quite frankly I didn’t know what to call it.  It’s texture is more like a muffin, the flavor is more like banana bread but it’s in a 9×13 pan which makes it very cake-ish. And do you eat it for breakfast with coffee or for dessert with milk?  AHHHHHHH!

So instead of calling it “Banana Muffin Cake Bread with a Crumb Topping and Glaze”, I shortened it.

For your sake.

So now I present to you Banana Bread Crumb Cake. Or basically the most confused dessert/breakfast in history.

Banana Bread Crumb Cake

So let me start by saying that I pretty much groaned out loud when I took my first bite. In a good way. I am not a groaner, so that’s a huge thing. Ok, I take that back..actually I am.

“Ugh” is my most favorite word.  Besides annoying.  That’s a close second. Just call me Polly Positive.

Anyhow back to the groaning. I am telling you this cake/bread/muffin is magic. Just grab you some old bananas.  The senior citizens of your bunch.

Banana Bread Crumb Cake

Mash the heck out of them.  Then add some butter, eggs, sugar, milk, and some flour and stuff.Banana Bread Crumb CakeSet it aside and make your delicious crumb.

The secret here is we are topping the cake with crumb, but also adding some to the middle too…

Adding it as a “filling” makes the cake more dense and buttery and freaking amazing.  It’s kind of undetectable after you bake it, but my oh man it is like little leprechauns jumped inside your cake and jigged it up with their magic footprints.

Banana Bread Crumb Cake

Put half the batter in a pan….top it with your leprechaun magic crumb…

Banana Bread Crumb CakeThen finish the rest of the batter and then the rest of the crumb.

PicMonkey Collage3

When it’s baked it will look like this…Banana Bread Crumb CakeFlipping fantastic.

Then, and this might be overkill, you can add a simple glaze. Just a cup of powdered sugar and some milk…

Banana Bread Crumb CakeI almost just said, “Come to Mama”, then I realized I hate when people say that.

Banana Bread Crumb Cake

But really, come on…Banana Bread Crumb Cake is where it’s AT!Banana Bread Crumb Cake

If you’re looking for other banana recipes try:

 

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Banana Bread Crumb Cake

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Breakfast

Description:

serves 12


Ingredients:

  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3 ripe bananas
  • 1/2 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup milk

Crumb Filling and topping

  • 1 cup cold butter, cubed
  • 2 cups light brown sugar
  • 2 cups flour

*optional glaze

  • 1 cup powdered sugar
  • 12 Tbsp milk

Instructions:

  1. Preheat oven to 350°
  2. Spray a 9×13 baking dish with cooking spray, set aside
  3. In a medium bowl whisk together flour, baking powder and salt. set aside.
  4. In a large bowl mash bananas until they become liquified.
  5. Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
  6. Stir in milk and flour until combined.

Crumb Filling/Topping

  1. Prepare crumb filling/topping by combining all the ingredients together cutting them together with a fork or pastry cutter until a coarse crumb forms.
  2. Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture.
  3. Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
  4. Cool for 10 minutes.
  5. *If desired mix powdered sugar and milk together and drizzle on top.
  6. Can be served warm or at room temperature.

Notes:

Can be served room temperature or warm.
Store airtight for up to 2 days.

Keywords:: cookies and cups, recipe, banana recipe, banana bread, crumb cake

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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280 Responses
  1. kim c.

    made 2 last night, sent one to work with hubby and sent the other with my daughter to her work. getting rave reviews so far and people asking for the recipe. I did sample myself and have to say it was very good.

  2. kim c.

    I made 2 of these tonight and cannot wait to see how they turned out. Sending 1 into work with the hubby and the other 1 I will taste and send to work with my daughter to see how everyone else likes them. I am an avid baker and cook and love to try new recipes. This did smell wonderful in the oven!

  3. Nicki Johnston

    I found this recipe on Pinterest when searching for something new for Thanksgiving and couldnt wait and had to give it a trial run !! Im pretty sure I did something wrong due to the fact that the crumb part was too moist. I was wondering if the type or kind of butter would matter ?? Im pretty sure its gonna be a flop and would desperately like to figure out wha I possibly did wrong !! Plus am I correct when using 2 sticks of butter to equal 1 cup?? Please Help!! Am desperate to get this right!!

  4. Danielle P

    This looks amazing. Thinking of making and taking to work but would like it to be warm. Is this something that could be made the night before and kept in the fridge and baked in the morning??

  5. This sounds fab! Wanna hear something funny? When I read this, I didn’t see banana-bread crumb-cake, I ‘saw’ banana breadcrumb cake! What the heck is a breadcrumb cake! Ha ha! Don’t worry, I get it now!

  6. Simone

    I am pretty sure that I pinned this on Pinterest this morning and when I saw this come into my email my mouth literally started watering. It looks so good.

  7. Holy H-E-double-hockeysticks I’m drooling here. Your Identity Crisis breakfast/dessert looks A-MAZING! I’m so glad I bought a ridiculous amount of bananas at the grocery store (you’d think I was hoarding monkeys in my apartment or something). Definitely going to make this! 🙂

  8. Crystal

    I laughed out loud at your “come to mama” comment because I hate that too, but I’m always looking for ways to use old bananas (and now I have that Gewn Stefani song in my head b-a-n-a-n-a-s). Geez anyway, I can’t wait to try this recipe – thank you! 🙂

  9. Robin

    Looks fabulous, and I’m wondering if you think I can substitute pumpkin for the banana, if so how much would you say? Ihave to bring a pumpkin dessert somewhere and would rather bring this!

  10. Steph

    Just curious if this is easily half-able? It looks delicious – but we just don’t have enough mouths to feed with it. Or does it freeze well? Its just so much delicious that I’m afraid I might just eat it all… and there’s no amount of time at the gym that can make up for that… so there’d be all sorts of groaning… not the fun kind! 🙂

  11. Adriana

    I have to tell you coming home from a 15 hour day, sitting down only to see what you posted and what delicious recipe you have have …..has totally made my day. You are hilarious and I laughed out loud ( which by the way….no one heard me cause they were all asleep) and I can now go to bed with a smile on my face!!!! That was a run on sentence but I don’t care!!!! LOL

      1. Susan

        I made this exactly as written, except I didn’t add the glaze, this morning and it looks nothing like the pic. The batter bubbled up all around the edges and most of the “crumble” went to the center. At 55 min it was not done so I left it in for another 10 min. What went wrong?

        1. Jennifer

          Same thing happened to me, had to leave it in an additional 40 minutes… how could the timing be SO off?
          It was good when it was finally done…

  12. Tina Hoffman

    I was intrigued by the title of the cake, but it’s your writing style that kept me reading, instead of just skipping down to the recipe. When I got to how you almost said “Come to mama!” but stopped yourself, I laughed so hard my eyes started to water.
    Reading your blog is the highlight of my day, not only for the recipes, but for the honest, conversational tone of your writing.

  13. “Ugh” is my fav groan too. Totally a Positive Polly over here. Ha.
    ummm…maybe will have to use the word “jigged” more…but I’ll have to be very careful 🙂
    This looks, yes, magical. I just happen to have some senior bananas…or a dozen. Yum!

  14. Shelly this is gorgeous! The cake looks so moist and soft and then there’s that crumbly topping AND glaze. This is my idea of a perfect cake. I can see how soft and fluffy it is just from the pics! And that glaze is just glistening! Pinned!

  15. cyndy

    I love my banana bread recipe but you taken this to a whole new level of deliciousness. This is getting archived too to make when I get home. Thanks for the eye candy.

    1. Sandra Mitchell

      This was a very good crumb cake. Thank you very much. By the way, would you happen to know of or have a really good moist banana bread recipe? I loved my grandmothers recipe but I lost it in a tornado in which it took everything including the grass. If you do or could share I would greatly appreciate it. Trying to rebuild my recipes. Thanks, Sandy

      1. SallyJoJo

        So sorry to hear Sandra!! This is my Grandma’s recipe, hope you enjoy it 🙂 Cream: 3 bananas, 1 1/2 cups sugar & 1/2 cup butter. Add 2 eggs, 1/3 cup sour milk (add a little vinegar), 2 cups flour, 1 tsp baking soda, pinch salt and 1/2 cup nuts (optional) I bake mine in a 12″ x 3 1/2″ pan (a long loaf pan), but you could use a regular loaf pan. Bake it about an hour, till it’s done in the center. Hope you enjoy it!

      2. D

        Sandra – one easy way to add moisture to any banana bread recipe – – after you remove the pan(s) of banana bread from the oven and turn out of the baking pan, wrap the banana bread immediately completely in foil. Then place the foil-wrapped banana breads on your cooling rack a while before refrigerating. Am so sorry for the damage from that tornado. Culinary hugs … Dori (got up early this a.m. to try Shelly’s Banana Bread Crumb Cake. Halfway thru the baking time right now, and 6’6″ son came out to see “what smells do wonderful?!” he said )

      3. Colleen Neil

        3 ripe banana’s
        1/2 cup softened butter
        1 egg
        2/3 cup sugar
        Mix together
        Add
        11/2 cups whole wheat flour
        1 TSP baking soda
        Pinch of salt
        Pour into a greased loaf pan
        And bake for 55 main in 350° oven.
        I have had so many compliments,and it is so moist.

      4. Karen LeDoux

        Sandra, I have another banana bread recipe for you, a little different, but oh so good!! I hope you try it and enjoy it as much as my family does…
        LOADED BANANA BREAD
        2 Cups all-purpose flour—-2 tsp. baking powder—-1/2 tsp. baking soda—-1 tsp. table salt—-1/2 cup butter, room temperature—-1 cup granulated sugar—-2 eggs—-4 ripe, nasty looking bananas, smooshed up really good—-1/3 cup buttermilk—-1 cup walnuts, coarsely chopped and toasted—-1 cup shredded, sweetened coconut—- 1 cup blueberries, fresh or frozen (thawed), plus a handful for sprinkling on top—-1 tablespoon pure Vanilla extract
        In a medium bowl, whisk together flour, baking powder, baking soda and table salt. Set aside.
        Cream together butter and sugar until white and fluffy; about 3 minutes. Add eggs, one at a time, until fully incorporated. Slowly add the dry ingredients to the mixture, alternating with buttermilk. Start and end with dry ingredients. Stir in mashed bananas, coconut, vanilla, 1 cup blueberries and walnuts.
        Lightly grease or line with parchment paper two 8X4 loaf pans. (I usually do one loaf pan and 4 mini loaf pans) Fill pans with batter and throw a handful of blueberries on top. Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in center comes out with only a slight amount of crumbs on it. Cool before slicing.

        This is such a sweet, moist bread! I hope you enjoy it as much as we have!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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