This delicious Banana Crumb Cake combines two classics: banana bread and crumb cake! Moist banana cake topped with a buttery brown sugar crumble and vanilla icing.
We’re adding a crumbly topping to our banana bread because it’s a fact that everything is better with a crumbly topping. And while we’re at it, we’re also adding a generous drizzle of vanilla icing. Yum!
Two of my most popular recipes are Banana Bread and Banana Nut Muffins, so I know you love baking with bananas. This cake is perfect for breakfast, dessert, or snacking. Does a big square slice alongside a glass of iced coffee make for the BEST EVER afternoon snack? It sure does!
What makes this recipe the best?
- Banana cake – The base of this recipe is a sweet, soft, moist banana cake that is baked in a 9-inch square pan.
- Crumb topping – A buttery, brown sugar crumble adorns the top of the cake. This is a simple mixture of flour, brown sugar, salt, and melted butter. Feel free to add cinnamon if you’d like.
- Vanilla icing – The perfect finishing touch! A drizzle of sweet vanilla icing made from powdered sugar, milk, and a splash of vanilla extract.
Recipe tips and storage
- Make sure to use overripe bananas. They’ll be extra sweet and they’ll mash-up really easily. This recipes uses 1 cup of mashed bananas, which is about 2 large or 3 medium-sized bananas.
- Use a 9×9 baking pan for even baking. This is my preferred pan size for this recipe, as well as my banana bread recipe. Why? I find that the cake bakes evenly without the risk of the edges getting dried out before the center is baked through. If you choose to make this recipe in an 8×8 pan, you’ll need to adjust the bake time by adding approximately 8-10 minutes. If the top starts to get dark you can loosely tent it with foil.
- This cake can be stored tightly covered at room temp for up to 2 days. Leftovers can also be frozen.
- If you’re out of sour cream you can try one of these Sour Cream Substitutes.
MORE BANANA RECIPES
- BANANA CAKE WITH CREAM CHEESE FROSTING
- BANANA BUNDT CAKE
- CHOCOLATE CHIP BANANA BREAD
- HOMEMADE BANANA PUDDING
- BANANA CHOCOLATE CHIP MUFFINS
NEVER MISS A RECIPE! SUBSCRIBE to our NEWSLETTER – LIKE us on FACEBOOK – Follow on INSTAGRAM
Banana Crumb Cake
Moist banana cake topped with a buttery brown sugar crumble and vanilla icing.
Print
Pin
Servings: 9
Calories: 404kcal
Ingredients
Crumb topping:
- ¾ cup all purpose flour
- ¾ cup light brown sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon, optional
Cake:
- 1-⅓ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup mashed very ripe bananas, (about 3 bananas)
- ⅓ cup sour cream
Icing:
- ¾ cup powdered sugar
- 1 tablespoon half and half or milk
- ¼ teaspoon vanilla extract
Instructions
Crumb topping:
- Combine, flour, brown sugar, salt, and cinnamon (if using) in a medium bowl. Pour in melted butter and stir until moist crumbs form. Place in the freezer for about 10 minutes while you proceed with the cake batter.
Cake:
- Preheat oven to 350°F with a rack in the middle of the oven. Butter or spray a 9x9* baking pan.
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon (if using). Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar for two minutes, until light and fluffy. Add egg and vanilla and beat to combine, scraping the sides of the bowl as necessary. Add mashed bananas and beat until combined, scraping the sides of the bowl as necessary (the mixture might look curdled; that's ok).
- Add half of the dry ingredients, beating until combined. Add the sour cream, followed by the remaining dry ingredients, beating between each addition.
- Pour the batter into the prepared pan and spread it into an even layer. 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 32-36 minutes, until a toothpick inserted into the center comes out clean. Cool cake on a wire rack, then drizzle with icing.
Icing:
- Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. Drizzle over the cooled cake.
Notes
*If you make this cake in an 8x8 pan it will be thicker and it will need to be baked longer, probably 8-10 additional minutes.
Nutrition
Calories: 404kcal | Carbohydrates: 61g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 274mg | Potassium: 120mg | Fiber: 1g | Sugar: 47g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Tried this recipe?Leave a comment and rating below!
Laura@Baking in Pyjamas
Yum, that looks delicious I love banana bread and crumb cakes. This has been featured as one of my favourites on Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!
Celebrating Sweets
Thanks, Laura! I’ll be linking up again this week. 🙂
Julie
Visiting from Marvelous Mondays. This cake looks delicious. It combines some of my favorite things too – banana cake, cinnamon, chocolate and walnuts. Definitely on my “must try” list. Pinning.
Celebrating Sweets
Thanks for stopping by and pinning, Julie!
Risa
I am in love with these (I have a thing for banana treats!). Putting these next on the list 😉
Celebrating Sweets
I love banana treats too. Enjoy! 🙂
Cathy @ Lemon Tree Dwelling
This looks absolutely delicious for any time of day! I love combining different recipes to make something incredible…can’t wait to try this!
Rose
This cake is delicious. I love banana desserts.
Gina
5 STARS ALL THE WAY!! Two of my favorite collided to make this deliciousness!
Joan
This is a delicious crumb cake! I wanted nuts, so I added pecans to the flour mixture. I didn’t have sour cream, and used Duke’s mayo instead. I didn’t add the drizzle, but I’m sure it would be a tasty addition.
Allison
I’m glad you enjoyed it! Thanks for stopping by!