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
- 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
