Banana Crumb Cake

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This is the best small-batch recipe for banana crumb cake! It’s soft and sweet and is perfect for breakfast or dessert, actually it’s like dessert for breakfast!

Delicious small-batch banana crumb cake made with white whole wheat flour!

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.

You'll love this quick and easy banana crumb cake!

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!

This small-batch banana crumb cake is the perfect addition to any brunch.

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!

Things to remember about this banana crumb cake recipe:

  • It’s a small batch recipe, so you can make in either an 8 x 8 or 9 x 9 pan.
  • If you need more, you can double the recipe without altering the outcome, but you’ll need to bake it in a 9 x 13 pan.
  • Half of the crumbles go in the middle of the cake, and the other half on the top of the cake.
  • You can make the glaze thinner if you prefer by adding more milk.
Soft and delicious banana crumb cake makes the perfect breakfast treat!

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!

Banana Crumb Cake

By: Kristine Underwood
Perfect for breakfast or brunch, this small-batch banana crumb cake is simply delicious!
5 from 12 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast & Brunch
Cuisine American
Servings 9 slices
Calories 382 kcal


For the cake:

  • 1/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 very ripe bananas, mashed
  • 1 cup flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup milk

For the crumbs:

  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

For the glaze:

  • 1/2 cup powdered sugar
  • 1 TBS milk
  • 1 tsp vanilla
  • pinch of sea salt


  • Preheat oven to 350 degrees and line an 8 x 8 or 9 x 9 pan with parchment paper or aluminum foil.
  • In a large bowl cream butter and sugar until smooth.
  • 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 to combine.
  • 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 baking pan and then sprinkle half of the crumbles.
  • Pour the other half of the batter over the crumbles 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 or store in an airtight container for up to 1 week.


Serving: 1 sliceCalories: 382kcalCarbohydrates: 65gProtein: 4.8gFat: 12gSaturated Fat: 7gSodium: 248mgFiber: 3gSugar: 46.5g
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Recipe Rating


  1. This looks so yummy. It looks so quick and easy to make and you can eat if for breakfast or a dessert. Winner.5 stars