A moist banana cake topped with an easy crumb topping. This Banana Crumb Cake is a perfect way to use those ripe bananas!
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 this whole wheat banana bread when I’m looking for something a little healthier. But every now and then I love to use bananas for something a little more rich and decadent like this Banana Crumb Cake.
You’ll start out with a simple crumb topping made of flour, brown sugar, cinnamon, and butter. It’s best to make the crumb topping first and pop it into the refrigerator while you make the cake. Once you’ve mixed up the banana cake batter, you can just sprinkle the crumb topping on it and put it in the oven.
The actual banana cake is slightly dense, which is typical with a recipe that has bananas. It’s almost reminiscent of banana bread, but a little bit softer. There’s some buttermilk in the recipe, which I felt really made this cake so much better. Don’t have any buttermilk on hand? You can make your own with 1/2 tablespoon of lemon juice and 1/2 cup of whole milk, stir it together, and let it sit for 5-10 minutes. Also, be sure to use extra ripe bananas in this recipe for the best flavor. 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.
This recipe really takes your typical banana cake to the next level. And let’s be honest, it makes eating cake totally acceptable for breakfast.
- ¾ cup (95 grams) all-purpose flour (spooned & leveled)
- ½ cup (100 grams) brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (85 grams) cold unsalted butter
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened
- ½ cup (100 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cups mashed banana (4 medium ripe bananas or 3 large ripe bananas)
- ½ cup (120 ml) buttermilk
- In a large mixing bowl, whisk together the flour, brown sugar, and cinnamon. Cube the cold butter into small pieces and add to the flour mixture. Using a pastry blender (or your hands) cut the butter into the mixture until it starts to clump together and is crumbly. Transfer to the refrigerator while you make the cake batter.
- Preheat oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 2-3 minutes until well combined. Mix in the eggs, vanilla extract, and mashed banana, making sure to mix well after adding each ingredient.
- Slowly add the dry ingredients in three additions, alternating with the buttermilk, and mixing each addition just until combined.
- Scoop the batter into the prepared springform pan. Remove the crumb topping from the refrigerator and sprinkle on top of the batter.
- Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cover loosely with foil for the last 10-15 minutes of baking if needed to prevent excess browning.
- Remove from the oven and transfer to a wire rack to cool for at least 30 minutes before removing from the springform pan. Allow to cool completely before serving.
More banana recipes to try!