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:


Banana Bread Crumb Cake

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


serves 12


  • 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


  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.


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




268 Responses

  1. 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
        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…
        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!

  2. 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!

  3. “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!

  4. 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.

  5. 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?

  6. 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! 🙂

  7. 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!

  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. 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! 🙂

  10. 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.

  11. 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!

  12. 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??

  13. 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!!

  14. 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!

  15. 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.

  16. Kate

    Do you think this would work well as cupcakes, jumbo cupcakes or mini loaves? I love to bake and love to share with my neighbors, friends & family.
    If you think it would work, do you have any recommendation on baking times?

  17. Jenifer

    Just made this and it smells wonderful! I couldn’t wait to cut into it, so I did;). It is very moist and tastes amazing. I would highly recommend this cake if you love bananas and coffee cake. I think pecans would also be a good addition,but overall it is a great cake! Make it, you will love it!

  18. Debi

    I have been making my moms banana cake for years and it is one of my favorite cakes, however, made this one today and it is def my new favorite!!! We didn’t even make any icing, tasted it and it was so fabulous that we didn’t think it needed it and I just polished off a big ol piece and can’t wait to have another one! Love your page so much and getting your emails make me happy! Keep up the great work!!!!

  19. Connie

    Very good and easy. I only used about 1/2 of the crumb, but then I use it on many muffins so it won’t go to waste. Really fills up that pan and the drizzle takes it over the top even if you don’t need it for taste! Thank you!

  20. Rachael

    I made this last night and it ROCKS my world!!! Holy cow, it’s so awesome. I’m not gonna lie, I had a piece for breakfast too. 😉

  21. Avi

    Hi Shelly-

    I made this for an office party yesterday and it was a HUGE hit, everyone loved it and several people are asking for the recipe!

    Thanks for sharing!! 🙂


  22. fmandds

    I’m going to add that I made this and it was just as wonderful as you believe it to be. Oh so delicious! The contest this time was who could only eat 1 piece and let’s just say NO ONE won that. I had a piece before I made the glaze and it doesn’t need it for taste but if you want to present it prettier than it already is then add it.

  23. Marcy

    I bought bananas just to make this and waited oh so patiently for them to reach their golden years….it was so worth it! Much lighter than a typical banana bread and that topping is to die for. I so want to be you when I grow up…how do you come up with these wonderful creations? 🙂

  24. melisa

    I just made this recipe and it turned out very well, I tweaked the crumble recipe by adding some cinnamon.I also froze the bananas (peeled), let them defrost to room temp and drained the excess water. Not sure if this made any difference but the cake is so tasty and will go well with coffee! Thank you for providing this!

  25. Anita

    ohhhhh, myyyyy…. so wonderfully moist and mild and crispy and the combination is just perfect. Even my “I don’t like sweets” hubby like this bread/cake! My new fav banana recipe. Thank you! 😀

  26. melody moody

    Shelly ( easy to remember as its my sisters name)
    WoW all 3 alone are ultimate favorite cake, bread, and muffins and here you have combined all 33 into 1 and a crumb topping as well dont know if I’ll share yet lol Your recipe sounds scrumptious called hubby and asked him to bring some senior citizen bananas on his way home from work, he liked your term for over ripe bananas.

  27. Darla

    Made this today because it looked so good. Baked it a couple minutes more even though the toothpick came out clean and the edges had a nice crust to them. I also added a small amount of drizzled frosting and it really looked good. Took it to my 10AM candle party and it turned out that the middle was not done. The edge pieces were really good and cake like but not the middle. If I make it again it will be in a jellyroll pan and see if that works out better. I cook all the time and love it.

  28. Anna

    When I saw a few over ripe bananas sitting on my counter this picture just popped into my head 🙂 a pin on pinterest thats been haunting me!! so glad I made it, my house smells spectacular. I added walnuts and presses peanut butter chips onto the second layer of filling before the streusel because pb chips are magic to me. Thanks for the recipe, im sure itll be to die for!!!

  29. Amy

    Made this today, and it turned out awesome. A few comments…I added chopped pecans into the crumb topping after I put the first layer in (so, only the top layer of crumb topping had pecans). Great addition! Although I made the recipe as directed, I had a ton of crumb topping and not a lot of actual batter. I think next time I will bake in an 8×8 and make half of the crumb topping. I also used whole wheat flour, Splenda brown sugar, and a 50/50 blend of Splenda and sugar. It all worked out great! Thanks for the recipe!

  30. I actually made this and it was WONDERFUL! My husband helped by making the crumb mixture. He decided to add dark chocolate chips to “his side” by sprinkling them into the middle and also on top. Both sides came out great. Downside: 3 sticks o’ butter. But I’m going to freeze 1/2 of it so that we don’t get too chunky all at one time. Thanks for sharing this great recipe!

  31. Lindsay

    Oh…my…gosh…I can’t even describe how amazing this recipe is. I made it for my church group last night, and EVERYONE was raving how good it was and how fabulous the little crumbs are. Even a guy that doesn’t like bananas had like 3 big pieces! Thank you so much for coming up w/ this recipe, it’s seriously heavenly!!!

  32. Jasmine

    Found this recipe this morning on pinterest and decided to make it. I already had “old” bananas in my freezer so I let them thaw out. This is the best crumb cake ever. So moist, so banana-y, I love it.

  33. Meghan

    I just put this cake in the oven and I am excited to eat it!! I think I would have to admit there is far too much crumb topping, but other than that, I am so thrilled. I made one slight addition to this inspired by one of my favorite banana bread recipes. I added cinnamon to the dry ingredients as well as a touch to the crumb topping…but I love cinnamon! Thanks for the recipe!

  34. Jen

    I made this last night and I am Thrilled with the results! It has amazing texture. I ran out of ap flour so I did half cake flour. So moist but dense (in a good way). I will be making this again!

  35. Colleen P

    Looks amazing and the kids liked it, but the super sweetness plus the banana taste was not for me. Thanks for sharing anyhow!

  36. Jasmine Colosi-Burns

    This is SO GREAT!!! I made it while my husband was away but I will definitely make it for his homecoming. Thank you so much for this recipe!

  37. Sandy A

    I had to make this recipe as soon as I saw it. I immediately went in my kitchen and found everything but the milk. I had to use regular (60) Almond Milk. There was no difference in the taste from using the Almond milk. However, I did half the recipe for the crumb topping, only cause I was low on butter. Again, I didn’t feel the Banana Bread crumb cake was compromised in any way. It turned out moist and delicious. I would definitely make this recipe again! My inspiration for making it in the beginning was that my neighbor helped us cut (trim) a big tree in our front yard. I wanted to make them something in appreciation for their gesture of being neighborly. I kept half of the cake and I wish I would have sent the whole thing. Cause I keep going in the kitchen and cutting slivers off. Those slivers add up to big pieces…!

  38. Amanda

    I always save my old banana’s in the freezer and this is the perfect use for them! Not to mention that I love anything with crumble, thanks so much for this recipe!

  39. Ramona Barbour

    I just made this cake for my birthday! It is still in the oven and boy does it smell wonderful! I can’t wait to taste this!

  40. Paula Baker

    Excellent!!! I made it for the second time today and I will definitely be making it again. It is fantastic as written but today I played around with it a little. I soured the milk and because I had strawberrys and blueberrys begging to be used, I added about a half cup or so of each — yummy!

  41. I want to compliment you on the way you write ~ very fun to read. Great photos too! Thanks very much for the recipe; I am looking forward to my bananas aging. 🙂

    1. Shelly

      I haven’t ever tried it that way, but I bet it would work. You just might need to add 2 more Tablespoons of milk into the batter to keep the consistency 🙂

  42. bethC

    Just made this cake. I agree with Maureen. For my taste, it has too much sugar. I also agree with some posters that it has too much crumb topping. Next time I would cut the sugar by at least a third and the topping by half. But a good cake that can be customized. Thanks.

  43. wendy

    I wonder how this would work if you added homemade apple sauce with chunks of apple, in place of banana’s for those cool Fall Mornings. I well have to try. with toasted pecans in the crumb topping…

  44. Melissa

    This was a delicious recipe! The only thing I did differently was I added a teaspoon of cinnamon to the crumb topping, cut the sugar down to 1 and 1/2 cups, the butter to 2/3 cup and flour to 1 3/4 cup. I also used room temperature butter for the crumb mixture so it was kind of wet. It was a little harder to “crumble” that way but it was just as delicious. As for freezing it…mine didn’t last long enough either. Now to buy bananas and wait for them to age…

  45. Deb

    I just pulled this cake out of the oven. My house smells fantastic. I made it exactly as written. My crumble topping completely melted into the batter so there isn’t any chunks of the crumble like your picture shows. Hopefully it will still taste good. I am taking it to work tomorrow.

  46. Carissa

    I absolutely love this recipe! I am a cream cheese addict so I made a cream cheese glaze instead of just a regular glaze and layered it in with the rest. . My coworkers beg me daily to make my “Banana Crack” (because it is so addictive! !) Thank you for the recipe! !

  47. Sela

    My Mom just bought some bananas this morning and she told me to make a banana cake. And I used your recipe. The taste was so great. My family loved it.
    I only used half ingredients from your recipe but still didn’t fit my baking dish. I used another smaller baking dish for the remaining batter but for this one I didn’t use oven but microwave (really, just for fun). I microwaved it for about 5 minutes and it turned out to be a “disaster”. The cake was so dry, really hard to bitten. Then I poured a glass of milk to the top of the cake in a hope the cake will become moist and edible.

  48. I made this cake this past weekend, and let’s just say it’s been pretty much devoured in the meantime! I ended up reducing the sugar and found it wasn’t lacking in sweetness at all either, which was nice as sometimes a girl just needs to cut back on her sugar intake!

    1. chloe

      How much did you reduce he sugar by? I wanna try the recipe but im afrai that it is a bit too sweet 2 cups in the cake or bread part and then anoter two in the crumb filling and topping. was thinking to cut it to maybe 1 1/2 cups sugar or even 1 1/3

  49. AshleyC

    This is fantastic!! My house smelled so good when I made this yesterday. Will it really only keep for 2 days? I hate to see it go to waste but we will never finish it that quickly.

  50. Hi Shelly I had inquired about a cinnamon roll cake recipe. I was wrong about the title. It was actually your Banana Bread Crumb Cake recipe that I was looking for. thank-you so much. I just LOVE that recipe.

  51. Melissa

    I made this tonight for tomorrow morning’s breakfast, but unfortunately, it came out too wet. I’ve cooked it for an hour and a half, and it still doesn’t want to ‘gel’ together well. 🙁 I’m going to leave it and check it again in the morning, and then try baking it a little longer, if needed. Glad that it’s worked out for everyone else!

  52. KaT

    Made this last night, and while my crumble wasn’t as crumbly as I wanted it initially it ended up turning out fantastic. There was a lot of groaning going on while eating this! Thanks so much for such a fantastic presentation of a delicious recipe!

  53. Toni

    *optional glaze…..I’m going to be honest, the word optional confuses me. When is a glaze EVER an option! Hahahaha! This looks so delicious. I do add mini choc chips to my banana bread, so I may have to throw a few in for good luck. I can’t wait to try it!

  54. Barb

    This sounds really wonderful. Crumb topped coffee cake is one of my favorite foods. Did you ever try it with pumpkin? I think they are close enough in texture to make an equal trade.
    Keep on writing Shelly. You are enjoyable reading.

  55. Kim Renee'

    Going to try this soon. When I have mature bananas I freeze them for later use with skin on. Then I lesson the amount of liquid called for. Hope it turns out. I ll sure give it a try and let you know.

  56. Ed M

    “Magic leprechaun crumb” may be the greatest food description I’ve ever read. I’ve been keeping some elderly bananas in the freezer for my famous banana bread, but in celebration of the magic leprechaun they will be sacrificed for this and sent with the wife to her work tomorrow. Thanks for this recipe!

  57. Zed

    Tried this last night for dessert…we have huge bananas so we used one cup for the banana mix and one cup for the crumb and didn’t make the glaze, but had it with vanilla ice cream! It was amazing! My family loved it!! Thanks for this 🙂

  58. merle

    I wanted to make it gluten free, so I subbed in Better Batter and halved the recipe. As the batter sat while I made the crumb topping, it got too thick and I had to make another “half” – so basically I made a whole batter and half the crumb topping, which was perfect. I did bake it in a 9×9″ square, thinking I’d do half a recipe, but it still came out superb after an 1:05 hours baking. thank you!

  59. Juwita

    i made this last night and my kids loving it. my only questions is why was my crumbs sanks? i really want my cake to be crumbly like yours. share me your tips as i want to make another batch again for my kids tonight.

  60. Linda

    I was really interested in making this cake until I read that it takes 5 cups of sugar in total. That’s too much sweetness for me. We are trying to cut back on our sugar content. Looks good though.

  61. Sofia

    Just tried this recipe out last night and it was great! Didn’t have any light brown sugar on me for the topping, so had to make my own from white sugar and molasses. I was afraid I had too much crumb and too little of the actual banana bread, but the cake turned out super yummy with a really nice, crunchy top. Didn’t even need to add the drizzle! Everyone loved it.

  62. angie

    Definitely making this cake , you made me laugh so much with your describing words of the cake , love your writing style keep them cumming x

  63. Jenn

    I had this recipe on my mind for 3 days until I was FINALLY able to make it. ABSOLUTELY AMAZING! I will never make “ordinary” Banana Bread again. This pan of pure & irresistable deliciousness is replacing any and all Banana Bread recipes from now on in my kitchen…I am never looking back. PERFECTION!

    1. mrsAWC

      This question was not directed to me BUT….maybe you used margarine instead of butter? Margarine has so.much water in it..tends to make scratch recipes soggy.
      I have had that problem in the past…maybe?

    2. April

      I also have this problem. It’s in the oven on 300 now for a while and I hope it will still cook up. It looked done and I had it sitting for a bit. It was still warm but the middle was completely uncooked.

  64. mrsAWC

    I got this in the oven now…cannot wait…to glaze or NOT to glaze…THAT is the question…hmmm?
    Can’t wait to try it!!!!

  65. mrsAWC

    OMG…so good…I couldn’t wait so I ate a piece that was still a little too warm 🙂
    Perfect!! Thanks so much for this recipe!!

  66. Vanessa

    OMG OMG OMG !! This recipe is unbelievable !! I made this dessert for company coming over – it was so good that I am making it again to bring to work – I think I may drizzle chocolate over the top of this one! I am in love with this cake!

  67. genesee Sunglao

    Thanks so much for this recipe. I added a half cup of cream cheese and chocolate chips to the one I made last night, and it tasted so good!

  68. Sandi Howard

    I made this crumb cake and it was so good! My mother in law just asked me for the recipe!!! Yes. It’s that good! Thank you for sharing!!!

  69. could you sub with buttermilk? I don’t keep whole milk in the frig, but I do have thank you? And also do you have any cake recipes for 6 inch pan? TY!

  70. Bianca West

    This is the most delicious “banana coffee cake” I have tried!
    It took me a couple of times to get it perfect.
    First time I used VERY ripe bananas, just like the ones you use for a regular banana bread. These are way moister, and therefore you need to add about 1/3 cup of flour to the amount the recipe asks.
    Also I figured that in my oven I had to bake at 325, so it doesn’t get burn on the bottom and gooey in the center.
    The word here is TRUST in the recipe, don`t change anything, and it will be perfect.
    Also, remember it`s important that the butter is COLD for the crumbs to come out just perfect. Do not use your hands to mix it!!
    Thank you for a wonderful staple!

  71. Meghan

    I only have 2 bananas but I don’t care. I’m still gonna make this. It’s going to be dessert for my beef stew. Making it all for a friend who makes my family dinner almost every Saturday. I am giving her the night off and I know they’ll love this. Thank you for the recipe.

  72. Meghan

    Ok as I stated I only had 2 bananas but the flavor of the batter has plenty of banana to it. I also didn’t have baking power but soda. My brown sugar is dark not lite and I only had 3/4 cup of butter left for the crumb. It’s in the oven now. Hoping this is a hit and not a flop. I’ll let you know how it goes! lol

    1. Ann Rogers

      Baking soda for Baking Powder? I didn’t hear anything…but I have a feeling that didn’t turn out too well. I made a huge error once of using baking soda for baking powder – different chemicals completely.

  73. Donna

    Hello. One of your comments left for Sandra was for a banana bread recipe. You did not put a temperature on the recipe. Is it 350 Degrees that you bake for one hour?
    I have been searching for a recipe for years now that might duplicate one my grandmother use to make when I was groaning up. She use to ice hers with chocolate icing. It was one of my favorite memories. I’m hoping your grandmother’s recipe is the same or close to it.

  74. Just found this recipe a few days ago and made it tonight…
    OH. EM. NewFaveCrumbCake!!
    This was absolute perfection. I accidentally burnt the corners (I need new pans) and it was still absolutely delicious. Sheer awesomeness!

  75. heidi

    I just made this and it is awesome. We are looking forward to having some with coffee for breakfast. Thank you for sharing.

  76. Samantha

    I just made this with 3 very ripe banana’s I cut the sugar almost in half, I put 1 1/2 cups in the batter and only one in the crumb I also added a cup of walnuts to the batter and replaced one of the cups of flour in the crumb with oatmeal and I only used 1/2 cup of butter in the crumb. Turned out great!

  77. Shabnam Mahmood

    Hi there. I’m getting ready to make this scrumptious cake right now and just realized I’ve only got buttermilk. I’m still making it! Will let you know how it turns out. Thanks! 🙂

  78. Oh wow I gotta make this! I’m gona use a browed butter icing for the drizzle. BTW- on the topic of banana bread- Ive read that adding a small box of instant pudding mix takes the flavor over the top. Personally I wount not use the vanilla pudding mix cause its boring and not flavorful. I would use the coconut creme flavor cause its killer good in chocolate chip pudding cookies! Thanks for this recipe!

  79. Ana

    Delicious banana bread cake! When I first tried the dough I was worried that the cake would be too sweet, but when combined with the strudel the sweetness was not overpowering. I might cut down on the amount of sugar added next time. Overall, great recipe.

  80. Jessica

    This recipe is THE BEST EVER! I’ve made this several times now and shared with neighbors, family and friends. They all say it’s delicious…the best banana bread they’ve ever had. Thank you, for the recipe! I’m actually about to make it again now…with my elderly bananas!!

  81. I have this in the oven right now. I had 3 bananas that were very ripe and the comments are so good for this banana bread crumb cake, I just had to try it…very late for me to start this, but it looks THAT good. Can’t wait to take it out of the oven and bring it to work. I will let you know how it turns out. THANKS

  82. Linda Berky

    HI- I was reading the reviews of your banana bread crumb cake. I noticed some people had it turn out great, while others said the crumb topping melted into the top and didn’t have that great crumbly topping like in your pictures. Can you advise me how to keep that from happening? Thanks! Linda

  83. Linda Berky

    Well, didn’t hear back from Shelly,so went ahead and made this. I worked under the assumption that the butter needed to be super cold to keep the crumbles from melting into the cake, so I froze the butter. Didn’t have a pastry cutter, so put it in a food processor with the flour and sugar. If I had pulsed it slowly, it probably would have made good crumbles but unfortunately, I just turned it on and next thing I knew the butter was all mixed in. So, as I put it on the cake I squeezed small handfuls onto the cake to create crumbles. It is delicious!! Doesn’t need the glaze and honestly if I make it again, I’ll probably leave out the crumbles in the middle since it adds a lot more calories and I’m on Weight watchers (yes, I recognize the irony, LOL)

  84. Sarah

    For anyone looking to half this recipe – I did it successfully in an 8×8 pan, with 45 minutes of baking time. My only modification was to use 2 whole bananas instead of 1 1/2 (I just didn’t want to have half a banana left over). I followed the rest of the recipe exactly, but didn’t end up using all of the crumb topping as I sprinkled more than enough in the middle and on top. The cake is delicious! I’ll definitely be making this one again!

  85. Stacy

    Well what a disaster I made of this. My crumbs weren’t setting up so I kept adding more butter. Then I was too lazy to layer so I put all the crumbs in top. Apparently too much butter cause it melted over the top of the pan and spilled out on the bottom of the oven. Smoke filled the house like you wouldn’t believe. Woke up my husband who I was trying to surprise in the morning with coffee cake. So before I gassed us all I took it out of the oven not sure if it was done. Instead of crumbs, I got kind of a streusel top I guess. i put the glaze on anyway and will try it in the morning, as it is now 1 am.

  86. A Levine

    I made this the other day and it is horrible. 4 cups of sugar not to mention the extra cup of powder sugar if you decide to make the glaze. 1 cup and a half of butter…. That is literally all this is. Just sugar and butter. It ended up looking nothing like the picture and tasting like a block a greasy sugar with a slight hint of banana. This is saying a lot coming from me, I love sweets but this is ridiculous. My 10 year old son couldn’t take more than two bites of it because of and in his words “it’s like I’m eating a banana flavored bag of sugar”. People don’t waste your time on this one.

  87. I have made this twice so far. It is just so dangerously good! I loved how moist the cake was with the combination of the crunchy crumble layers. Absolutely delicious! I will be featuring this recipe on my blog later this week. Great job!

  88. Denise

    Made this incredible creation yesterday and it is so amazing!! Just wondering if it needs to be refrigerated. I have it in an airtight container. Thanks for the recipe 🙂

  89. Arlene

    I made this recipe tonight for the first time to share with bible study group. I had my husband taste test it and went bananas over it!!! I believe his words were, “Oh wow! Oh wow! Oh wow this is dangerous. I’m glad we’re taking it to church!” And then he followed it up with, “This is the best thing you’ve ever made!”

  90. Amy

    OMG! I just made this and it is amazing! I did add cinnamon to the crumb topping and I also added a sweetened cream cheese layer in the middle

  91. Tiffany

    I used right frozen bananas and this cake turned out totally mushy and under done even though I baked it for well over an hour. I will probably try to get in because it gets really great reviews but this time I will use fresh ripe bananas and halve the crumb mixture! Also, my phone is only letting me give 5 stars, but I’m wanting to rate it a 1.

    1. Debi

      I bet your frozen bananas provided way to much liquid – I’ve probably made this at least 50 times and it’s just amazing – I’ve shared the recipe every time I’ve taken it somewhere because people always want it – give it another shot – you will love it!!

  92. Nancy PeBenito

    This was really delicious! I didn’t use all the strudel topping, but used most. It was plenty! I also had an apple I had to use, so I chopped it up finely and added it. This is a keeper! I used the leftover strudel to top pumpkin muffins I made.

  93. heidi

    I am not one to shy away from butter, believe me, but I think there is too much butter in this cake. I found it be quite greasy and I think would be just as good with less butter. I think 1/2 cup in the crumb filling would suffice. I also reduced the sugar to 3 cups total instead of 4 and skipped the glaze. 5 cups sugar in a 9×13 cake just seems like an outrageous amount. The flavor of the cake is delicious, though. I would definitely make it again, but try to lighten it up a bit.

  94. Darlene

    Shelly, I just made this last night for my grand daughter’s bake sale and it’s yummy!!!! So easy to make and the flavor was PERFECT!!! Thank you for sharing. I found it on Pinterest and I sent it to friends and family!!!

  95. Victoria

    Flippin’ fantastic is right. I made this Banana Bread Crumb Cake and I am definitely taking it to share with my co-workers. It’s people like you you share these incredible recipes that make ordinary women like me baking goddesses.

  96. Paula B

    I discovered this recipe a couple years ago. Now it is my go to recipe when Igave an abundance of ripe bananas. Once Ihad blueberries and raspberries I needed to use up so I added them in the middle! SO GOOD!!!
    Today I am going to try making it into jumbo and regular size muffins!

  97. jamie

    made this yesterday and it is AMAZING! perfect combination of banana bread and crumb cake. accidentally forgot the glaze and it was still the most delicious. Thanks

  98. Roni

    This was the worst recipe for banana coffee cake ever! It was chewy around the edges liken it had been booked in th microwave and the flavor over all was very mediocre! Gonna throw it out.

    1. Shelly

      That’s such a shame that you didn’t enjoy this. It’s actually one of my favorite recipes. Not sure what could have gone wrong.

  99. Dana Smith

    Saved this recipe on Pinterest awhile ago. Today I was looking for a recipe with a twist on the usual banana bread or banana cake. I tried this and it is ABSOLUTELY delicious! My husband said, “This is the best thing you’ve ever made with overripe bananas!” And I have to agree. I think it’s going to be my new favorite recipe. Thank you for sharing! (The glaze may make it look “pretty,” but it’s certainly not necessary.)

    1. Debi

      I agree! I’ve made this many times since Shelly posted it and it’s always a hit! When I send people to the site for the recipe I usually say the same thing about the icing – not needed at all and in fact takes away from the cake as the days going (if you are lucky enough to have any leftover!). It’s one of my favorite recipes ever! Shelly is a genius!!!?

  100. Emily

    I have followed the directions step by step and for some reason after 50 mins in the oven, the battery seems like it hasn’t even cooked. Has anyone else tried this recipe and had difficulties with the cooking time?


  101. Janeen

    Hi! This looks like a good one to try but I’m wondering how much banana I should use cupwise? I have mashed bananas in the fridge that I use for a banana bread recipe and that calls for 1 and a half cups of mashed banana so I have that but I don’t know what three bananas would come to. Would the 1 and 1/2 cups I have work?

  102. Gayle

    I have my banana crumb cake in the oven now. When I made the crumb topping, it was not crumbly at all. It had far too much butter to get crumbly. (Lol that is a funny word) Im anxiously awaiting the results! Btw, I managed to put some topping on it by using more flour

  103. Marlena

    OMG!!! This was SOOO DELICIOUS!! I made this today for a Christmas party and I should’ve made 2 pans. This cake was going so fast that I almost didn’t even get a piece and had to fight over the piece I was taking… lol! Thank you for this AWESOMELY DELICIOUS recipe.

  104. Alysha

    I made this cake last night for the coworkers and everyone couldn’t stop talking about. They said it was the best that they’ve ever had. My crumble sank in the cake as it baked but who cares? It was Oh So Goooood!

  105. Emily S.

    I have never left a comment on recipes I’ve tried, but I just felt compelled to do so. This is one of the best recipes I have ever tried! Super moist and delicious ! Down right amazing! Thanks for the recipe ! I added a 1/2 tsp of vanilla to the glaze, husbands request lol.

  106. NightoftheLivingBread

    I FRACKEN LOVE THIS BANANA BREAD RECIPE! I switched the flour (in the topping) for breadcrumbs and it’s even better. The texture throughout is amazing; fluffy not too sweet inside with a solid crust. Will be making love to it til the early morn. It’s been a very naughty girl

  107. Diane

    This cake is so good, but very sweet. My family loves it I did put a glaze in the top, but not sure it really needed it

  108. Mary

    Made this for the first time this morning! Followed the directions except for one change. I had made this to take to work, knew I had powdered sugar and milk there so I did not make the glaze at home. Got to work and turns out I did not have milk there….but I did have caramel almond milk coffee creamer. WOW!!!!!! The warm cake with the crisp struesel with a light caramel glaze! Next time I might just go for my Ghirardelli Caramel sauce on top!!!

  109. Jen

    Hey Shelly! I just made this the other night and it was a HUGE HIT for the family! If you can believe it, I completely missed adding a cup of milk to the whole thing and it still turned out INCREDIBLE! Wonder if it’ll be even better with that added milk, guess I’ll have to try it for next time! Thanks for this wonderful recipe.

  110. B. O'Neill

    Nice flavor but this is a really sweet and buttery cake. 2 cups of sugar in the cake and then another 2 cups in the middle and on top. 1/2 cup butter in the cake then another cup in the middle and on top. Between 3 ripe banana’s and all the butter and sugar this is also a really moist cake. Mine took another 20 min. to bake. We topped it with vanilla ice cream to cut the richness.
    Did not add the glaze.

  111. Day

    I rarely bake but I had the bananas so I went for it. This cake is great! I loved it and brought it to the office and the entire pan was gone by lunch! I’m definitely saving it as a regular go bbn to now.

  112. Isis

    The banana crumb cake was delicious! My whole family loves it! I was wondering if you knew of the calories in the dessert?

  113. Echo

    Wow !!! This was fantastic !! We had some elderly bananas, looking for a new lease on life, and they found it here. 😉 The only addition I made was to oven roast some chopped (and salted) pecans to add to the Streusel. Their addition provided a little textural difference and a tiny pop of salt here and there to cut the sweetness a bit.

    This recipe is a keeper, hands down !

  114. Emilie

    I’m pretty picky about baked good especially ones loaded with butter and sugar like this one BUT I used three huge old bananas and half of the crumb topping and no icing. It caramelizes on the edges and top and makes the banana flavor pop! Great recipe for a moist decadent cake. I used a pan that was 8X8 and butter did spill a little and burned at the bottom of my oven :/ but not too badly. Def watch that! Thanks for a sublime recipe

  115. MaryEllen

    We dislike banana bread but WE LOVED THIS cake! I made this cake on New Year’s Eve 2018. The recipe says it holds 2 days but we stretched that out a bit. We are 6 days into 2019 and just finished the last piece. (There are only two of us.) The layer of crumb in the center is GENIUS. We will be careful not to make this too often! Dangerous to the hips! Ha! It is definitely a keeper!

  116. Kiki

    I like the idea of this recipe to use up overripe bananas, but I found this recipe far, far too sweet, I even cut out a half cup of sugar from the batter and strudel topping but we couldn’t finish it due to the overall sweetness. Going to try again but incorporate fresh blueberries or raspberries for a little tartness.

  117. Laurie

    It was indeed amazing! My daughter who hates banana bread loved it. I added cinnamon to the strusel and cinnamon and a splash of vanilla to the icing. The only reason I gave it 4 instead of 5 stars is because when you start to print it, it prints the advertisements with it making it print 2 pages when it should only take one. I understand they create revenue for you but they don’t need to be included in the print version.

  118. Pingback : Overnight Strawberry Brioche French Toast | Cupcake Project

  119. J

    Far far too sweet, did not like this at all. Didn’t put the icing on as too sweet! Couldn’t even taste the banana in it!

    1. Christine T

      Agree with you, J. I’ll definitely not be making this again. I should have known better when I saw the amount of sugar it called for. 🙁

  120. Pingback : Best Ever Homemade Buttermilk Blueberry Banana Muffins

  121. Natalie

    This recipie is great. Only thing I have to say is the recipie calls for more crumble then you need. I put generous amounts in the middle layer and on top and still had over a cup or more left. Otherwise this is a wonderful recipe

  122. Nikki

    This is delicious I’ve made it twice so far and will continue to make this. Family loved it. The recipe explains to split cake/crumble so you can add crumble in layers. That makes it delicious. This is time I did the glaze and my hubby said it was kinda too sweet but I loved it both ways. This is my go to recipe anytime I have bananas about to go to bad or when someone is craving it.

  123. Pingback : Banana Crumb Cake (coffeecake OR dessert) / The Grateful Girl Cooks!

  124. Jennifer

    This cake is amazing. Made it last weekend for a bbq at my parents I had 1 piece left to bring home! The crumble is a large amount I don’t suggest using it all. My husband loved it but suggested using a little cinnamon and putting some walnuts on top. So I will be trying this next time. And the glaze is not optional you have to have it. YUM!

  125. Sheryn

    Really yummy recipe. Mine also took about 15-20 longer to cook. Can you really have too much crumble or icing? I don’t think so! I think walnuts would be a great addition!

  126. Jane Rix

    I needed something quick for a birthday and since I had bananas I did a quick search and found your recipe. I made it at lunch and took it to diner with us at a restaurant we always go to on Friday nights, I changed up the icing by adding some rum and vanilla and using two cups of powdered sugar. I made toe cake per your recipe. Everybody loved it. One of the waitresses came back for seconds and the cook asked for the recipe. (We always share our left overs with the staff) Thanks for sharing this great recipe.

  127. Nikki

    I have made this twice. It has been delicious both times. I usually don’t leave reviews on food but I wanted to this time, because a lot of time blogs have reviews but when you look at the comments they haven’t tried it yet. I’ve skipped over recipes before because I wasn’t sure if any of the reviews had actually tried the recipe or giving 5 stars saying it looks good but not having made it. Anyway this recipe is worth it. I’d post a pic but there’s no spot for it. I love your blog. I’ve made other recipes as well. Thanks

Leave a Reply