Banana Crumb Cake has been a longtime favorite on this site, earning thousands of enthusiastic reviews from home bakers who love its moist crumb and buttery streusel topping.
After years of recipe testing, I can confidently say this is one of my best. It’s an excellent way to use overripe bananas and is forgiving for bakers of all skill levels.
The balance of tender banana cake and a cinnamon-brown-sugar crumb makes this a signature recipe. Once you try it, you’ll see why it’s so popular.
Key to a Killer Banana Crumb Cake
I often buy bananas just to leave them on the counter until they’re very ripe. The secret to exceptional banana crumb cake is very ripe, spotted bananas — the riper they are, the more flavor and moisture they contribute to the cake.
This cake is light and airy, sweet without being cloying. The crumb topping bakes into the batter, creating pockets of buttery, sugared goodness that everyone loves.
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Banana Coffee Cake Ingredients
- Butter: Adds flavor, moisture and tenderness to the cake.
- Sugar: Provides sweetness and helps the cake brown.
- Bananas: The star ingredient — mashed ripe bananas add moisture and banana flavor.
- Eggs: Bind the batter, add moisture and aid browning.
- Vanilla: Use good vanilla for the best flavor.
- Sour Cream: A small amount adds moisture and balances sweetness.
- Flour: Provides structure for the cake.
- Baking Powder: Leavening to help the batter rise.
- Salt: Enhances flavor and strengthens the batter’s structure.
How to make Banana Coffee Cake
A potato masher is my favorite tool for mashing bananas, though a fork works fine. When bananas are very ripe, mashing is quick and effortless.
This is how the batter looks before the dry ingredients are folded in. It may appear a bit thin and have small clumps of butter or banana — that’s okay.
Once flour, baking powder and salt are incorporated, pour the batter into a prepared pan.
Banana Crumb Cake Topping
I believe anything with a crumb topping should be exceptional. The crumb here is simple: butter and brown sugar with a touch of flour and cinnamon. Use a fork to work the topping into small crumbs — avoid overworking it or it will become a paste.
I like a thick layer of crumbs so the cake has plenty of crunchy, buttery topping.
Serve the cake warm or cooled. It stays delicious for several days when covered, though around here it rarely lasts a morning.
Other breakfast ideas to pair with Banana Crumb Cake
- Blueberry Muffin Cake
- Pancake Donuts with Maple Glaze
- Red Velvet Cinnamon Roll Cake
- Easy Pumpkin Monkey Bread
- Maple Pecan Scones
- Dutch Baby Pancake (no blender needed)
- Baked French Toast Casserole
Banana Crumb Cake Recipe
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 2 large eggs
- 1 tsp vanilla
- 2 tbsp sour cream
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
Crumb Mixture
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 cup flour
- 3/4 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- In a bowl, beat the softened butter and sugar until combined. Add mashed bananas, eggs, vanilla and sour cream; mix until blended.
- Add flour, baking powder and salt. Stir until just combined—do not overmix. Pour the batter into the prepared pan.
- In a small bowl, combine the crumb mixture ingredients. Use a fork to work the mixture into small crumbs; avoid overworking. Sprinkle the crumbs in an even, thick layer over the batter.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cooled. Store covered at room temperature for up to 3 days.
Notes
- Makes 12 generous slices.
- Freeze for up to 3 months.
- Optional: add 1/4 cup chopped pecans to the crumb mixture for extra texture.
Nutrition
Serving: 1 slice — Calories: 382 kcal; Carbohydrates: 55 g; Protein: 4 g; Fat: 17 g; Saturated Fat: 10 g; Sugar: 35 g. Nutrition is an approximation.