Easy Banana Crumb Cake
This moist banana-flavored cake features a tender crumb topping spiced with cinnamon, perfect for a sweet snack or breakfast alongside coffee.
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.