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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372 Comments
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Melody
March 12, 2021 9:56 pm

My girls and I wanted to do something new with our over ripe bananas. We stumbled I this recipe and decided to give it a go. I’m glad we found this because it is delicious and really easy to make!!

Madelynn
February 10, 2021 12:26 pm

This looks amazing!
Can I make this using a cupcake baking tray? How should I adjust baking time?

Becky
January 29, 2021 8:49 pm

My co-workers love this cake, some even offer to pay me to make it for them! I add a dash of nutmeg and 2 dashes of cinnamon to the cake batter and crumb topping because I love the extra warmth and spice it adds to the flavor but otherwise follow the recipe. Delicious!

Last edited 2 months ago by Becky
Anitha
January 20, 2021 10:44 am

WOW! I split this recipe in half but I still used the 3 bananas and all the full glaze recipe part. It turned out so delicious! I just didn’t want to be eating this for too many days so it was just perfect and of course I used a smaller dish. So glad, I don’t want to have to keep making endless banana bread when I’ve got ripening bananas sitting there! Thank you for this recipe!!!

Colleen
December 24, 2020 1:48 pm

Omg…. yes, crack cake is a great description and that is exactly what the guys at work called it. I got a little nervous making it as I wasn’t sure if the butter was mixing with the bananas correctly and making the crumb at the end was a challenge. I gave up on fork and washed my hands really well and squished it altogether by hand. I didn’t change ingredients at all. I did sprinkle a little cinnamon across the top before throwing in the oven. I work mainly with men and they devoured this and wish I had made… Read more »

Last edited 3 months ago by Colleen
Shannon Pontius
December 27, 2020 9:52 am
Reply to  Colleen

We make 9×7 all the time for our family of 4 and it’s plenty. Just cut the receipe in half. For the cake part, I use cinnamon applesauce instead and cut the white sugar to 3/4 of a cup. For the crumble, if you get yourself a handheld pastry blender, it’s a lifesaver with mixing the cold butter. It is a wonderful receipe!

Diana
April 10, 2021 11:07 am

Hi Shannon, what do you sub in order to use the applesauce? Thanks
Edit – never mind! I just kept reading the comments and saw the applesauce subs for butter

Last edited 6 days ago by Diana
Patricia cansler
December 22, 2020 5:21 pm

Do you use plain flour for filling/topping

Erika owens
December 19, 2020 2:01 pm

I’ve made this cake over and over again it’s AMAZING EVERYONE LOVES IT! But can I substitute the banana for pumpkin ???

Erika owens
December 21, 2020 11:02 pm
Reply to  Shelly

Now I’m a bit of an amateur baker, do I need to add nutmeg cinnamon in it and how much??

Tao Stelmachowic
December 11, 2020 9:40 am

This was absolutely delicious but wayyyyy too sweet. Next time I make it I will cut the sugars in half. I also used oat flour and monkfruit sugar to cut down on carbs and sugar.

Shannon Pontius
December 27, 2020 9:56 am

We think it’s pretty sweet too so we sub applesauce for the butter in the cake portion and use 1.5 cups of sugar instead of 2 cups and that helped. I wouldn’t adjust the crumble sugar though.

Guinnevere
October 26, 2020 11:28 am

I have NEVER EVER commented on a recipe HOWEVER I accidentally (red wine) forgot to add the granulated sugar to this recipe and it was still delicious !

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!

Colleen
December 24, 2020 1:55 pm
Reply to  Paula Baker

I was thinking blueberries would be a nice add for a twist sometimes. Did you use frozen or fresh?

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?

Julie
January 5, 2021 12:49 pm
Reply to  Shelly

I made this last night with vegan butter and almond milk and it turned out amazing!

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

Colleeni
December 24, 2020 1:57 pm
Reply to  Leigh S.

That’s funny. I love this just as is. I had a banana bread recipe I made a few times and accidentally doubled the butter and it was insanely good. This one would be insane. Lol

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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