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Banana Crumb Cake
Perfect for breakfast or brunch, this small-batch banana crumb cake is simply delicious!
Course
Breakfast & Brunch
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
9
slices
Calories
382
kcal
Author
Kristine Underwood
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Serving:
1
slice
|
Calories:
382
kcal
|
Carbohydrates:
65
g
|
Protein:
4.8
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Sodium:
248
mg
|
Fiber:
3
g
|
Sugar:
46.5
g