Turns out this banana crumb cake is one of my top 5 favorite brunch foods of all time!
As I sat in the kitchen today thinking about getting a new recipe up and brainstorming what it should be, I glanced over and noticed that I had not one, but two bunches of very ripe banans. I decided right then and there that I had to do a banana recipe of some sort.
So, I poured another cup of coffee and pulled up my recipe index on the ol’ blog and searched ‘banana’. Humm, guess I’ve done a lot of banana recipes… So I started the process of elimiation, what haven’t I blogged? That’s probably a shorter list. Duh! Banana crumb cake!
It’s funny though, only half of us in this house like bananas. There is even one self-proclaimed banana-hater amongst us, but strangely enough, everyone will eat this delcious little banana crumb cake! There’s just a hint of banana in this cake, so it’s not overpowering and the crunchy topping and sweet vanilla glaze really bring it all home!
Typical for me, this recipe makes just enough for an 8 x 8 or a 9 x 9 pan, which is perfect for my people without leaving a ton leftover (whew – saves me from eating it all). And in the past, I’ve doubled the recipe and baked it in a 9 x 13 pan when we’ve had a larger crowd and it worked great! So whether you’re feeding 4 or 14, this banana crumb cake won’t disappoint. Give it a try this weekend!
- ¼ cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 very ripe bananas, mashed
- 1 cup white whole wheat flour (may substitute)
- 1-1/2 tsp baking powder
- ½ tsp sea salt
- ½ cup milk
- ¼ cup butter
- ½ cup brown sugar
- ½ cup white whole wheat flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup powdered sugar
- 1 TBS milk
- 1 tsp vanilla
- pinch of sea salt
- Preheat oven to 350 degrees and prepare a 8 x 8 or 9 x 9 pan.
- In a large bowl cream butter and sugar.
- Add egg and vanilla and mix well.
- Fold in bananas and set aside.
- In a medium bowl, whisk together the flour, baking powder, and sea salt.
- Add flour mixture to wet ingredients, half at a time and stir.
- Slowly add milk and mix until smooth.
- In a smaller bowl, add the butter, brown sugar, flour, and spices for the crumbs and work together with a fork until evenly crumbled.
- Pour half of the batter in the bottom of the prepared pan and then sprinkle half of the crumbles.
- Pour the other half of the batter over and cover with remaining crumbles.
- Bake at 350 degrees for 40 minutes, rotating halfway through.
- Once the cake is cool, mix the powdered sugar, milk, vanilla, and sea salt together to form the glaze.
- Using a spoon, drizzle glaze over the cake.
- Slice and serve.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
Try a few of my other banana bread recipes!
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