There’s something comforting about the warm aroma of bananas and cinnamon filling your kitchen. This Banana Crumb Cake strikes the perfect balance between moist, tender cake and a buttery, crunchy cinnamon crumb topping. It’s a delightful treat that pairs wonderfully with your morning coffee or an afternoon tea break.
Made with ripe bananas and a hint of vanilla, this cake is simple enough for beginners yet impressive for seasoned bakers. The crumbly topping adds texture and a cozy spice note, making each bite utterly satisfying.
- Uses ripe bananas for natural sweetness and moist texture without extra fats.
- Buttery cinnamon crumb topping adds a delicious, crunchy contrast.
- Easy to make with simple pantry ingredients and minimal effort.
- Versatile as breakfast, dessert, or a snack any time of day.
Ingredients
- Ripe Bananas: Using 2–3 ripe bananas ensures natural sweetness and adds tender moisture to the cake.
- All-Purpose Flour: Provides structure and lightness when combined with leaveners for a tender crumb.
- Baking Powder: Helps the cake rise gently for a fluffy, airy texture.
- Baking Soda: Reacts with bananas and sour cream for lift and balanced pH in the batter.
- Salt: Enhances flavor depth and balances the sweetness of the cake.
- Unsalted Butter: Softened butter adds richness and creates a tender cake crumb.
- Sugar: Sweetens the batter and helps in achieving a golden crust.
- Eggs: Bind ingredients together and contribute to the cake’s structure and moisture.
- Vanilla Extract: Adds a warm, comforting aroma that complements the banana flavor.
- Sour Cream or Plain Yogurt: Optional ingredient to boost moisture and tenderness in the cake.
- Brown Sugar: Used in the crumb topping for moist sweetness and deeper flavor.
- Ground Cinnamon: Infuses the crumb topping with warm, spicy notes that pair perfectly with banana.
- Cold Butter: Cubed cold butter creates a crumbly, buttery topping texture.
Instructions
- Preheat Oven and Prepare Baking Pan
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Set your oven to 175 °C (about 350 °F). Grease and flour a loaf pan or square baking dish to prevent sticking and ensure easy removal of the cake after baking.
- Make the Crumb Topping
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Combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold, cubed butter until the mixture resembles coarse crumbs. This topping will bake into a crisp, flavorful crust, adding delightful texture and warmth.
- Mix Dry Ingredients
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Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This preparation helps distribute leavening agents evenly for a consistent rise and balanced taste.
- Cream Butter and Sugar
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Using a large bowl, beat softened butter with granulated sugar until the mixture is light and fluffy. This aeration creates a soft, tender crumb in the finished cake. Add eggs one at a time, mixing well after each to fully incorporate.
- Add Bananas and Moisture
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Fold the mashed ripe bananas into the wet mixture along with vanilla extract. If desired, stir in sour cream or yogurt to enhance moisture and add slight tang, balancing the cake’s sweetness.
- Combine Dry and Wet Ingredients
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Gradually add dry ingredients to the banana mixture, mixing gently until just combined. Overmixing could toughen the cake, so stop as soon as the batter looks uniform and smooth.
- Pour Batter and Add Topping
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Transfer the batter into your prepared pan, spreading it evenly. Sprinkle the crumb topping evenly over the surface, which will bake into a golden, crisp layer.
- Bake the Cake
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Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist inside.
- Cool and Serve
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Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack. Slice when slightly warm or at room temperature, then enjoy this cozy treat any time of day.
- Choose very ripe bananas spotted with brown for the richest flavor and natural sweetness.
- Add chopped nuts such as walnuts or pecans to the crumb topping for added crunch and flavor.
- For an extra special touch, drizzle a simple glaze or serve with ice cream when warm.
- Store the cake covered at room temperature for 2–3 days or refrigerate for up to a week.
Storage Tips
Keep your banana crumb cake in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it for up to a week, but bring to room temperature before serving for best texture.
Serving Suggestions
This cake pairs beautifully with a hot cup of coffee or tea. For breakfast, enjoy it alongside fresh fruit or a dollop of yogurt, or treat yourself to a scoop of vanilla ice cream for dessert.
- Make sure bananas are very ripe to maximize sweetness and moisture without additional sugar.
- Don’t overmix the batter after adding dry ingredients to keep the cake light and tender.
- Use cold butter for the crumb topping to achieve the perfect crunchy texture.
- If using sour cream or yogurt, opt for full-fat versions for best moistness and flavor.
FAQs
- Can I use frozen bananas for this cake?
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Yes, frozen bananas thawed to room temperature work well. Make sure to drain any excess liquid before mashing.
- Can I substitute yogurt for sour cream?
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Absolutely, plain yogurt is a great alternative that adds moisture and a slight tang without changing the texture.
- How can I make the crumb topping nut-free?
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Simply omit nuts from the topping or replace with seeds like pumpkin or sunflower for crunch without allergens.
- Will this cake freeze well?
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Yes, wrap the cooled cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- How do I know when the cake is fully baked?
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Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached, but no raw batter.
- Can I add spices like nutmeg or cloves to the batter?
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Definitely! A pinch of nutmeg or cloves will complement the cinnamon and banana flavor beautifully.
- Is it possible to make this cake gluten-free?
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Yes, by substituting the all-purpose flour with an equal amount of gluten-free flour blend, but expect slight changes in texture.
Easy Banana Crumb Cake
Equipment
- 1 loaf pan greased and floured
- 1 mixing bowls
- 1 fork or pastry cutter for crumb topping
- 1 wire rack for cooling
Ingredients
- 2 to 3 ripe bananas mashed
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt optional
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or square baking dish.
- In a small bowl, combine flour, brown sugar, and cinnamon for the crumb topping. Cut in cold butter until crumbly, then set aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat softened butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix in mashed bananas. If desired, add sour cream or yogurt for extra moisture.
- Gradually add dry ingredients to the wet mixture, mixing just until combined. Pour batter into prepared pan and smooth the surface.
- Evenly sprinkle crumb topping over the batter.
- Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 10 to 15 minutes, then transfer to a wire rack. Slice and serve.
Notes
- Use very ripe bananas for optimal flavor and moisture.
- Add chopped nuts to the crumb topping for crunch.
- Serve warm with glaze or ice cream for extra indulgence.
- Store at room temperature for 2–3 days or refrigerate up to one week.
