I love recipes that are a twist on something traditional. This recipe combines three of my favorites: banana bread, coffee cake, and crumb cake. The result is a fantastic banana cake with a cinnamon walnut filling and a thick brown sugar crumb topping. I had this recipe in my head when I bought a large bunch of bananas at the store last week. I kept an eye on them every day, and as soon as they were over-ripe enough, they were turned into this delicious cake. I was pleasantly surprised to find out that this cake is even better the day after it’s made. The flavors blend and the bananas help it stay moist. It is perfect served for breakfast or dessert, and accompanied by a cup of coffee or tea.
Banana Crumb Cake
- 2/3 cup all purpose flour
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon unsweetened cocoa powder
- 1/3 cup chopped walnuts
- 1 1/2 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup heaping mashed very ripe bananas (about 3 medium bananas)
- 1/3 cup buttermilk or plain yogurt
For the crumb topping:
Combine, flour, brown sugar, cinnamon, and salt in a medium bowl. Pour in melted butter and stir until moist crumbs form. Set aside.
For the filling:
Combine all ingredients in a small bowl. Set aside.
For the cake:
Preheat oven to 350°F. Butter or spray an 8x8 baking dish, set aside.
In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt.
Using a stand mixer or hand mixer, beat the butter and sugar on high speed for a minute or two, until light and fluffy. Add egg and vanilla and beat to combine, scraping the sides of the bowl as necessary. Add mashed bananas and buttermilk and beat on medium speed for one full minute, stopping to scrape the bowl, if needed. Pour the flour mixture into the wet ingredients and beat on low just until combined. Do not over mix.
Pour half the batter into the prepared pan. Sprinkle the filling evenly over the batter and lightly press it down with the back of a spoon. Pour the remaining batter over the top of that. Use your fingers, if you need to, to help evenly distribute the batter over the filling.
Top with the crumb mixture. As you're sprinkling the crumb mixture over the top, pinch some of it between your fingers to create larger crumbs.
Bake the cake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Halfway through the baking time, you might want to cover the cake with foil to prevent the top from getting too dark. Cool cake on a wire rack. Serve warm or at room temperature.
Cake adapted from Sally's Baking Addiction