Banana Crumb Cake Recipe - Live Well Bake Often (2024)

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by Danielle on Feb 6, 2017 (updated Mar 18, 2021) 37 comments »

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4.75 from 12 ratings

A moist banana cake topped with an easy crumb topping. This Banana Crumb Cake is a perfect way to use thoseripebananas!

Do you ever end up with a bunch of overripe bananas at the end of each week? Or is that just me? I typically buy some bananas each week at the grocery store with the intention of being healthy and actually eating them. But by the end of the week, I usually have a few left that need to be used.

I really love mywhole wheat banana breadwhen I’m looking for something a little healthier. But every now and then I loveto use bananasfor something a little more rich and decadent like this Banana Crumb Cake.

This recipereally takes your typical banana cake to the next level. And let’s be honest, it makes eating cake totally acceptable for breakfast.

Recipe Ingredients

This easy banana cake has two components: the crumb topping and the banana cake base. Here’s what you’ll need to make this recipe:

All-purpose flour:Make sure to spoon and level the flour so you don’t end up with a dense cake.
Sugar:I used a mixture of brown sugar and granulated sugar to add both flavor and sweetness to the cake.
Cinnamon:Banana and cinnamon are the best pairing! I added cinnamon to the crumb topping and the cake itself to really amp up the flavor.
Butter:Note that you’ll need cold butter to make the crumb topping and softened butter to make the cake batter. I recommend using unsalted butter.
Baking powder & baking soda:Work together to help the cake rise in the oven.
Salt:Enhances the banana flavor and balances out the sweetness of the bananas and sugar.
Eggs:Should be room temperature before being mixed into the batter.
Vanilla extract:Use pure vanilla for the best banana cake.
Bananas:I like to measure out 1 and 1/2 cups of mashed banana to be precise, but it usually equals about 4 medium bananas or 3 large bananas.
Buttermilk:This helps to create a moist, tender cake.

How to Make Banana Crumb Cake

First, you’ll need to make the crumb topping. Whisk together the dry ingredients, then cut the cold butter into the mixture using your hands or a pastry cutter. Stop when the mixture begins to form crumbs.

Then, make the cake batter. Whisk together the dry ingredients in one bowl. Cream together the butter and sugars for a few minutes or until the mixture is light and fluffy, then mix in the eggs, vanilla, and mashed banana one at a time.

Add the dry ingredients to the wet ingredients in three increments, alternating with the buttermilk. This will help prevent you from over mixing the cake batter, which can lead to a denser cake.

Spoon the batter into a 9-inch springform pan and sprinkle with the crumb topping. Bake until a toothpick inserted in the middle comes out clean.

Can I Use a Buttermilk Substitute?

Yes, you can make your own buttermilk if needed using vinegar (or lemon juice) and milk. Making banana cake with buttermilk — or a homemade substitute — ensures it turns out perfectly moist every time!

Baking Tips

Be sure to use extra ripe bananas in this recipe for the best flavor. They should be starting to turn black!
If you don’t have a springform pan, do NOT use a regular cake pan. It will be far too small. You could use a 9×5-inch loaf pan instead, noting that you won’t need all of the crumb topping to cover the top.
Let the banana crumb cake cool completely before cutting into it. It needs time in the pan to cool and set.

More Banana Desserts to Try!

Classic Banana Cake
Whole Wheat Banana Bread
Hummingbird Cake
Banana Cream Pie
Classic Banana Bread