Banana Crumb Cake
Moist banana cake topped with a buttery brown sugar crumble and vanilla icing.
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