This easy banana crumb cake is a moist, tender banana coffee cake swirled with an irresistibly buttery streusel crumb. Enjoy a slice as a sweet pick-me-up for breakfast, brunch, or any time of the day.
You might also love this gooey cinnamon roll cake and this sour cream coffee cake with crunchy pecans. Both are delicious for breakfast or dessert!
This banana bread crumb cake could very well be my favorite coffee cake recipe, possibly ever. It has everything a perfect crumb cake should have. We’re talking a moist and tender cake layer swirled with cinnamon sugar, topped with a crumbly, buttery streusel. Only, I make this dessert with one major, game-changing twist: bananas!
What Makes This Banana Coffee Cake So Great
- Put those overripe bananas to good use. I’m always looking for recipes using bananas, especially the ones in my fruit bowl that are barely past their prime. Overripe bananas are perfect for baking banana bread, banana muffins, and, yes, crumb cake!
- Two favorite treats in one. This recipe is a delicious mash-up of banana bread with crumb cake, made in a pan and layered with crunchy streusel. It’s a match made in baking heaven!
- It’s super easy to make. This cake requires simple pantry ingredients and only a handful of steps. It comes together with just 15 minutes of prep.
- It pairs perfectly with coffee or a glass of milk. So you can literally have your cake for breakfast, and eat it, too. Not to mention, this soft, tender crumb cake also makes a fabulous dessert topped with a scoop of ice cream.
Ingredients You’ll Need
Here’s what you’ll need to make this amazing banana coffee cake. I’ve included notes and substitutions here, and you’ll find the full printable recipe with the amounts in the recipe card after the post.
- Bananas – This cake is the perfect occasion to use any ripe or just over-ripe bananas you have, the senior citizens of the bunch.
- Butter – For best results, bring the butter to room temperature.
- Granulated Sugar – When it comes to a moist and fluffy cake, white granulated sugar is always the most reliable. You could also use light brown sugar.
- Dry Ingredients – All-purpose flour, baking powder, and salt. Check the expiration date on your baking powder to make sure it’s fresh.
- Vanilla – Pure vanilla extract will give the best and most natural flavor.
- Milk and Eggs – You can use any kind of milk you’d like. For even more flavor, try substituting regular milk with buttermilk.
For the Streusel
- Butter – Make sure it’s cold from the fridge and cut into cubes.
- Brown Sugar – Light or dark brown sugar both work well here.
- Flour
How to Make Banana Crumb Cake
The secret to this banana cake is in the delicious crumb that’s not just sprinkled over the top, but also swirled throughout the cake. It’s easy to do following the steps below. Scroll down to the recipe card for the printable instructions.
- Mix the batter. Start by whisking flour with baking powder and salt. In a separate bowl, mash your bananas, then mix in the butter, sugar, eggs, and vanilla. Then, add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is just combined.
- Prepare the streusel. In a new bowl, combine the crumb ingredients and cut in the butter with a fork (or a pastry cutter, if you have one).
- Assemble the cake. Now, pour about half of the batter into a greased 9×13″ baking pan. Sprinkle a layer of streusel over the top, and add the remaining batter over the crumb layer. Lastly, top with one last layer of crumb mixture.
- Bake. Bake this banana crumb cake at 350ºF for 50-55 minutes. When a toothpick inserted into the center comes out clean, your cake is done!
Recipe Tips
- Measure correctly. When it comes to baking, the number one misstep is too much flour packed into the measuring cup. If you’re using a measuring cup and not a kitchen scale, rather spoon the flour into the cup and then level it off with a knife, to avoid adding too much flour to the batter.
- Don’t overmix. Another cardinal rule is not to overmix the batter! When mixing in the flour, add it in gradually, alternating with the milk, and mix until the batter is just combined. This will yield the best possible texture when the cake is baked.
- Add a glaze. After the cake has cooled for a few minutes, whisk 1 cup of powdered sugar with 1-2 tablespoons of milk, and drizzle it over the cake.
How to Store
- On the counter. Store this coffee cake airtight at room temperature for up to 2 days.
- Freeze. Wrap the cake tightly in a double layer of plastic wrap or aluminum foil, then store frozen for up to 2 months. Thaw the crumb cake in the fridge overnight and then allow it to come to room temperature before serving.
More Banana Recipes
Banana Crumb Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Cake
- Method: Oven
- Cuisine: Breakfast
Description
This easy banana crumb cake recipe is a soft, moist banana coffee cake swirled with a buttery streusel. Enjoy a slice with coffee or tea as a pick-me-up any time of the day!
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 ripe bananas, mashed
- 1/2 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup milk
Crumb Filling/Topping:
- 1 cup cold butter, cubed
- 2 cups light brown sugar
- 2 cups all-purpose flour
Glaze (Optional):
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Cake: Preheat oven to 350°F. Coat a 9×13 baking dish with baking spray, set aside
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, stir together the mashed bananas, butter, sugar, eggs, and vanilla until mixed well.
- Add in the flour mixture and milk in alternating portions and stir until combined. Set batter aside while you make your crumb mixture.
- Crumb Filling/Topping: In a large bowl, combine the cold, cubed butter, light brown sugar, and flour using a fork or pastry cutter until a coarse crumb forms.
- Assemble: 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 then top with the remaining crumb mixture.
- Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
- If desired, mix powdered sugar and milk together and drizzle on top of slightly cooled cake.
- Can be served warm or at room temperature.
Notes
- Can be served at room temperature or warm.
- Store airtight for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 658
- Sugar: 69.8 g
- Sodium: 229.1 mg
- Fat: 24.3 g
- Carbohydrates: 106.3 g
- Protein: 6.7 g
- Cholesterol: 92.5 mg
This looks so moist and so good! That topping and glaze? Wow! I love banana anything I am adore this cake! Or Bread! Or muffin! Or whatever!
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.
“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!
This cake looks so moist and yummy! Totally laughed about the magic leprechaun filling 🙂
This cake looks so moist and yummy! Totally need to try this 🙂
OMG this looks SOOOO good! I have some “elderly bananas” right now – will definitely have to try this out!
This is my freaking dream combo! LOVE!
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!
Ha ha the senior citizens of the bunch, love that and I love the look of this cake. So moist and it’s got a glaze so sure winner.
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.
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
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!
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 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.
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!