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There’s a very specific moment when bananas cross the line. Not a little spotty. Not we should probably use these soon. I’m talking dark, soft, borderline concerning (maybe even black, I said what I said). And every time, I stand there for a second and think, well…I guess we’re baking.
This banana crumb cake is exactly what I make in that moment. It’s simple, but feels a little fancier than banana bread (without actually being any harder).
And you end up with a soft, banana-heavy cake with a cinnamon crumble layered right through the middle. The light glaze on top makes it feel finished without tipping it into the overly sweet category. It’s the kind of cake you cut “just a small piece” of…three, maybe four times a day, haha.
Why This Crumb Cake Is 10/10
It’s soft without being too soft (you know what I mean, the overly soft, mushy texture some banana things can get). It’s lightly sweet, and has just enough crumble to make it feel like a real coffee cake without overdoing it. The banana flavor actually comes through, and the middle layer of crumbs melts in just enough to make every bite a little better than the last. It’s the perfect everday banana coffee cake.
Ingredient Notes
- Use very ripe bananas for this bread. I’m serious, the riper, the better. If they look a little questionable (maybe even black), you’re doing it right.
- Room temperature unsalted butter is best for both the cake and the crumble so everything mixes smoothly.
- The brown sugar is what makes this crumble. You can use either light or dark, but I personally think dark is best. That slightly caramel-y flavor goes so great with the bananas.
- You can use any kind of milk, but use just enough to loosen the batter, don’t be tempted to add more. Too much liquid is not a good thing.
- The sea salt is important in the cake, the cumble, and the glaze for flavor balance and enhancement. It’s a small thing that makes a big difference.
Step-By-Step Instructions
- Preheat your oven to 350°F and line an 8×8 baking pan with parchment (or lightly grease it).
- In a large bowl, cream the butter and sugar togehter with an electric mixer on medium speed, until smooth and light colored.
- Add the egg and vanilla extract and mix well.
- Fold in the mashed bananas just until evenly mixed.
- Add the flour, baking powder, baking soda, and sea salt to the bowl and mix gently until just combined.
- Slowly pour the milk in and stir just until a smooth batter forms. Set aside.
- In a small bowl, combine the butter, brown sugar, flour, cinnamon, nutmeg (if using, it’s optional but it adds a little depth to the cake), and a pinch of salt. Use a fork (or your fingers) to work it into a crumbly mixture.
- Spread half of the batter into your prepared pan. Sprinkle half of the crumble over the top. Add the remaining batter (just dollop and gently spread, it doesn’t have to be perfect or smooth), then finish with the rest of the crumble.
- Bake for 40–45 minutes, rotating halfway through, until the center is set and a toothpick comes out with just a few crumbs.
- Let the cake cool, then whisk together the powdered sugar, milk, vanilla, and a pinch of salt. Drizzle the glaze over the top of cake.
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Recipe Tips & Notes
- This cake bakes best in an 8×8 pan for a thicker, softer crumb. You can use a 9×9 pan if that’s all you have, but the cake will be thinner and may be more dry. Reduce the bake time slightly and start checking it around 35 minutes.
- Use very ripe bananas here (serioulsy, black is great). This isn’t the place for barely-yellow ones. The softer they are, the better their flavor, sweetness, and texture will be.
- If your batter feels thick, that’s totally normal and what we’re going for. It should be spreadable, not pourable.
- When adding the second layer of batter, don’t worry about getting it perfectly smooth over the crumble. A few uneven spots actually bake up better and keep the layers from blending together. In fact, most of the time, I just dollop it on there evenly across the top and call it good.
- The bake time can vary slightly depending on how moist your bananas are, so start checking around 40 minutes. You’re looking for a set center (no jiggle) and a lightly golden top.
- If the top starts to brown too quickly, lightly tent it with aluminum foil.
- If you need a bigger cake, you can double this recipe without altering the outcome, but you’ll need to bake it in a 9×13 pan for 45-50 minutes.
- When baking in a 9×13 pan, the center takes longer because of the crumb layers. The edges will be done first, so don’t pull it out too early. If the top is getting a little too dark before the center is done, just loosely tent it with foil for the last 5–10 minutes.
- You can make the glaze thinner if you prefer by adding more milk.
Storage & Reheating
Store leftover cake covered at room temperature for up to 3-4 days or in the fridge for up to 5 days. It reheats well in the microwave for about 15–20 seconds if you want to warm it before eating it again.
This cake also freezes great. For the best results, slice into individual pieces and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. You can also freeze the whole cake, wrap it tightly in plastic wrap and then foil to prevent freezer burn.
To thaw, let slices sit at room temperature for about 30–60 minutes, or warm in the microwave for 20–30 seconds until soft and heated through.
More Easy Cakes Like This (Because One Is Never Enough)
Banana Crumb Cake
This banana crumb cake is soft, lightly sweet, and layered with a cinnamon crumble that melts right into the center. It’s an easy, one-bowl-style cake made with very ripe bananas and finished with a simple glaze, perfect for using up bananas that are a little too far gone.
Equipment
Ingredients
- 1/4 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 very ripe bananas, mashed
- 1 1/4 cup flour (all-purpose, spooned and leveled)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup milk
For the crumb
- 1/4 cup unsalted butter (room temperature)
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional, but adds a little depth)
- 1/4 tsp sea salt
For the glaze
- 1/2 cup powdered sugar
- 1 TBS milk (any kind)
- 1 tsp vanilla extract
- Pinch sea salt
Instructions
- Preheat oven to 350 degrees and line an 8×8 baking pan with paper. Set aside.
- In a large bowl cream butter and sugar with an electric mixer on medium speed until smooth and light colored (1-2 minutes is all).1/4 cup unsalted butter, 1 cup sugar
- Add the egg and vanilla extract and mix just until incorporated.1 egg, 1 tsp vanilla extract
- Fold in the mased bananas.2 very ripe bananas, mashed
- Add the flour, baking powder, bakind soda and sea salt to the bowl and mix just until combined.1 1/4 cup flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt
- Slowly add milk and mix just unitl the batter smoothes out.1/3 cup milk
- In a small bowl, combine the butter, brown sugar, flour, cinnamon, nutmeg (if using), and a pinch of salt. Use a fork (or your fingers) to work it into a crumbly mixture.1/4 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp sea salt
- Spread half of the batter into your prepared pan. Sprinkle half of the crumble over the top. Add the remaining batter (just dollop and gently spread, it doesn’t have to be perfect), then finish with the rest of the crumble.
- Bake for 40-45 minutes, rotating the pan halfway through.
- Once the cake is cool, mix the powdered sugar, milk, vanilla, and sea salt together to form a smooth glaze.1/2 cup powdered sugar, 1 TBS milk, 1 tsp vanilla extract, Pinch sea salt
- Using a spoon, drizzle glaze over the cake.
- Let glaze set up for 10 minutes before slicing the cake.
- Store leftovers in an airtight container for 3-4 days, in the fridge up to 5 days, or freeze for up to 3 months.
Notes
- This cake bakes best in an 8×8 pan for a thicker, softer crumb. You can use a 9×9 pan if that’s all you have, but the cake will be thinner and may be more dry. Reduce the bake time slightly and start checking it around 35 minutes.
- Use very ripe bananas here (serioulsy, like black is great). This isn’t the place for barely-yellow ones. The softer they are, the better the flavor (sweetness) and texture will be.
- If your batter feels thick, that’s normal. It should be spreadable, not pourable.
- When adding the second layer of batter, don’t worry about getting it perfectly smooth over the crumble. A few uneven spots actually bake up better and keep the layers from blending together.
- The bake time can vary slightly depending on how moist your bananas are, so start checking around 40 minutes. You’re looking for a set center and a lightly golden top.
- If the top starts to brown too quickly, lightly tent the top with aluminum foil.
- If you need a bigger cake, you can double the recipe without altering the outcome, but you’ll need to bake it in a 9×13 pan for 45-50 minutes.
- When baking in a 9×13 pan, the center takes longer because of the crumb layers. The edges will be done first, so don’t pull it out too early. If the top is getting a little too dark before the center is done, just loosely tent it with foil for the last 5–10 minutes.
- You can make the glaze thinner by adding more milk.
Nutrition
Serving: 1 sliceCalories: 350kcalCarbohydrates: 67gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 46mgSodium: 343mgPotassium: 163mgFiber: 1gSugar: 38gVitamin A: 370IUVitamin C: 2mgCalcium: 74mgIron: 1mg
This was incredible! It’s kind of like an extra special banana bread.
Thank you so much Christina! Haha yes, it really is!
I made this for a brunch last weekend and everyone was raving bout it. In fact, it was the first thing gone. And it was really easy. Thank you!
Oh my gosh, this is great Lisa! I’m so glad to hear it. Thanks so much for taking a minute to leave a comment, I appreciate it!
I’ve made banana bread hundreds of times but can’t say I’ve ever come across banana crumb cake. So, I had to try it and it was divine!
Thank you so much Emma, I’m so glad to hear it. To be honest, the crumb is probably my favorite part, haha!
Played switcharoo and made this cake for my kids instead of our usual banana bread. Huge hit, except now I have to make this all the time LOL!
LOLOLOLOL! I mean, it could be worse. I’m so glad it was a hit! 😁
This is so good it could be brunch or dessert honestly. Great with cofee!
Thank you so much Gloria and I completely agree, how about dessert for breakfast? Now that’s a win, haha!
I had some brown bananas and wanted something different to bake, found this on Pinterest and I’m so glad I did. It’s delicious. And really easy. Thanks!
Thank you so much Natalia! I’m glad too! 🙂
I made this for brunch and only frosted half. Both sides were great, but the frosting really makes it! So good!
What a smart idea Sophie! I agree though, that frosting…I need it!
I am team crumb cake all the way now. Banana bread seems so boring, when you could make this instead. Great recipe!
Thank you so much Hannah! I can’t say I blame you there, banana bread is out now. Haha!
I got a wild hair and added some chocolate chips to the cake batter. Very good, didn’t change anything texture wise. Perfect crumb cake!
Ooh Diana, chocolate chips sound amazing. I’ll be trying that next time FOR SURE! Thanks for sharing!
Absolutely amazing. That’s all.
Thank you so much Jacque! That’s all I need to hear.
This cake came out absolutely perfect. I did have to bake it for another 5 minutes or so, it was still jiggly in the middle, but my oven isn’t the greatest. I’ll make this again, thanks!
Thank you so much Luci! And that’s a great tip thank you for sharing. Yes, ovens are notoriously different/inconsistent, so I’m glad it turned out great for you.