Name: Banana Crumb Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 tbsp cold unsalted butter, cubed; 1 cup all purpose flour; 1 cup light brown sugar; 1 tsp cinnamon; 4 medium ripe bananas; 8 tbsp unsalted butter, melted; 1 3/4 cups sugar; 2 eggs; 1 tsp vanilla extract; 2 cups all purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 cup milk; 1 cup powdered sugar; 1 tbsp milk; 1 tsp vanilla extract

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I make this Banana Crumb Cake when I want something soft, cozy, and full of homemade flavor. The banana cake stays moist and tender, while the buttery brown sugar crumb topping adds a delicious texture in every bite. I also love finishing it with a simple vanilla glaze that makes the whole cake feel extra special. It works beautifully for breakfast, dessert, or as a sweet treat with coffee.

Banana Crumb Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crumb topping:

8 tablespoon cold unsalted butter, cubed

1 cup all purpose flour

1 cup light brown sugar

1 teaspoon cinnamon

For the cake:

4 medium ripe bananas

8 tablespoon unsalted butter, melted

1 ¾ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

For the glaze:

1 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

Next, I make the crumb topping by combining the cold butter, flour, brown sugar, and cinnamon in a bowl. I use a fork or pastry cutter until the mixture becomes crumbly, then I set it aside.

In a large bowl, I mash the bananas until smooth. After that, I add the melted butter, sugar, eggs, and vanilla extract, and I whisk everything together until fully combined.

In another bowl, I whisk the flour, baking powder, and salt together.

I add half of the dry mixture to the banana mixture and stir well. Then I pour in half of the milk and mix again. I repeat the same process with the remaining dry ingredients and milk until the batter is smooth and combined.

I pour half of the batter into the prepared baking dish and sprinkle one third of the crumb mixture over it.

Then I spread the remaining batter on top and finish with the rest of the crumb mixture.

I bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still warm, I whisk together the powdered sugar, milk, and vanilla extract to make the glaze.

Finally, I drizzle the glaze over the warm cake before serving.

Servings and timing

I get 16 servings from this recipe, which makes it great for sharing with family or bringing to a gathering.

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 70 minutes

Calories: 398 kcal per serving

Servings: 16 servings

Variations

I like making small changes to this cake depending on what I have at home or the flavor I want. I sometimes add chopped walnuts or pecans to the crumb topping for extra crunch. When I want a warmer flavor, I mix a little nutmeg into the batter along with the cinnamon topping. I also like adding mini chocolate chips to the banana batter when I want the cake to feel a bit more like dessert. For a richer glaze, I sometimes swap the milk with a little heavy cream. If I want a deeper banana flavor, I use very ripe bananas with lots of brown spots.

Storage/Reheating

I store this cake covered at room temperature for up to 2 days, especially if I plan to serve it quickly. For longer storage, I keep it in an airtight container in the refrigerator for up to 5 days. When I want to reheat a slice, I warm it in the microwave for about 10 to 15 seconds so the cake becomes soft again and the glaze loosens slightly. I also like to let refrigerated slices sit at room temperature for a few minutes before serving for the best texture.

FAQs

Can I use frozen bananas for this recipe?

I can use frozen bananas as long as I thaw them first and drain any excess liquid. They still add plenty of sweetness and moisture to the cake.

How do I know when the cake is fully baked?

I check the center with a toothpick. If it comes out clean or with just a few soft crumbs, I know the cake is ready.

Can I make this cake ahead of time?

I can definitely make it ahead. I find that the flavor stays wonderful the next day, and the cake remains moist and tender.

Can I skip the glaze?

I can skip the glaze if I want a less sweet finish. The cake still tastes delicious because the crumb topping adds plenty of flavor.

What is the best way to mash the bananas?

I usually mash the bananas with a fork until mostly smooth. A few small lumps are fine and still work well in the batter.

Conclusion

I love how this Banana Crumb Cake combines soft banana cake, sweet cinnamon crumb topping, and a simple vanilla glaze in one easy recipe. It feels comforting, flavorful, and perfect for both casual mornings and dessert plates. When I want a cake that is easy to make and always satisfying, this is one of my favorite recipes to bake.

📖 Recipe:

Banana Crumb Cake

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Author: Cheryl
Total Time: 70 minutes
Yield: 16 servings
Diet: Vegetarian

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Description

A soft and moist banana cake topped with a buttery cinnamon brown sugar crumb and finished with a simple vanilla glaze. Perfect for breakfast, coffee time, or dessert.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, combine the cold cubed butter, flour, brown sugar, and cinnamon. Use a fork or pastry cutter to mix until the mixture becomes crumbly. Set aside.
In a large bowl, mash the ripe bananas until mostly smooth.
Add the melted butter, sugar, eggs, and vanilla extract to the bananas and whisk until fully combined.
In another bowl, whisk together the flour, baking powder, and salt.
Add half of the dry ingredients to the banana mixture and mix well. Pour in half of the milk and stir until combined.
Repeat with the remaining dry ingredients and milk, mixing until a smooth batter forms.
Pour half of the batter into the prepared baking dish and sprinkle one third of the crumb topping over it.
Spread the remaining batter over the crumb layer and finish by sprinkling the rest of the crumb mixture on top.
Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
Drizzle the glaze over the warm cake before slicing and serving.