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 Prep Time: 15 minutes
  • Cook Time Cook Time: 50 minutes
  • Total Time Total Time: 1 hour 5 minutes
  • Yield Yield: 12 1x
  • Category Category: Cake
  • Method Method: Baking
  • Cuisine 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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349 Comments
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Paula Baker
August 18, 2020 5:37 pm

I have made this many times, and we live it!!! I have to admit though that I tweet the recipe by adding raspberries and/or blueberries to the middle. It just adds a little something!

Rita
August 11, 2020 12:34 am

Can i freeze this? I just realized after I finished making it that the recipe says it keeps 2 days. We can’t eat thus in 2 days. Please let me know.

Deborah V Welsh
August 9, 2020 11:39 am

My family loves this “crack cake” I cut the crumb in half the second time I made it and its absolutely delicious!! No one noticed and I’ll continue to make it this way going forward.

Jennifer
August 3, 2020 12:11 pm

Will it still work the same if I substitute plant based butter and almond milk for a DF version?

Alysha
July 3, 2020 6:03 pm

My coworkers call this banana crack cake. Every time I make it I have to double the recipe. One for home and one for work. Thank you so much for sharing this recipe.

Leigh S.
June 22, 2020 9:38 pm

It’s so discouraging reading the comments from so many sugar haters. I have formal training in culinary arts. The french love their buttery and sugary treats. We don’t do anything halfway. Now I’m going to bake this cake with two sticks of butter just to spite everyone who complained. lol

Craig Persico
June 18, 2020 2:48 pm

I made this 3 times and each time it came out perfect. It’s a little over the top with all the butter and sugar but isn’t that what dessert is all about? Awesome!

Rhonda
June 13, 2020 8:51 am

This was delicious! I did like the other comments suggested and only made half the streusel topping it was yummy.I wouldn’t change anything else though. I didn’t put the glaze on either.

Brooke Wiest
June 12, 2020 11:43 am

Hi! Do I need to store this in the refrigerator since the glaze is made with milk?

June 9, 2020 9:49 am

Ingredients in weight please?

Gr8pl8ts@yahoo.com
May 24, 2020 7:43 pm

I didn’t want to make banana bread *again*…. so I gave this recipe a try for something different . W♥️W!! So delicious!! This is a do again. It’s a great recipe for sharing.

7CFC91E4-86FC-4914-ACF0-30F02ADDFC59.jpeg
Ldominique
May 18, 2020 12:24 pm

Made the recipe this morning, cut the sugar in cake almost in half & wish I had thought to add a touch of cinnamon but regardless the outcome was Absolutely the best crumb cake I have ever made! Thank you for the recipe!

Hannah
May 16, 2020 4:41 am

Could I just use white sugar for the crumb?

Hannah
May 16, 2020 4:43 am
Reply to  Hannah

Realised you already answered from before but thx

Staci
May 13, 2020 9:50 pm

What a great recipe! I only used 1/2 cup of sugar in the batter and halved the crumbs (it was still plenty to put a layer in the middle plus on the top.) I took it to work for a treat and everyone loved it!

Elinor
May 11, 2020 5:28 pm

No way this recipe works. 2 cups of flour in a 9 x 13 pan. That’s not enough batter. Plus the streusel topping is 2 cups of flour and 2 cups of sugar. What is this? Have a little cake with our streusel. I can’t believe the comments either. No way anyone baked this successfully. Something is amiss in the recipe.

Cassie
June 5, 2020 1:38 pm
Reply to  Elinor

Nope. I’ve made this recipe twice now, exactly as written, it’s very good and always turns out amazing!

Embelc
September 12, 2020 8:55 am
Reply to  Elinor

I found it way too sweet…, I mean 5 cups of sugars total? Great idea but if I made it again, I’d have to change it up a lot! And where’s the cinnamon!

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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