Banana Bread Crumb Cake
You've got to try this banana bread crumb butter cake recipe and level up your baking with its rich banana flavor and perfectly moist texture.
Servings: 8
Equipment
- Baking Dish 9 x 13-Inch
- Pastry Cutter Optional
Ingredients
For the Crumb Topping
- ½ Cup salted butter cold, (1 stick) cut into cubes
- 1 Cup brown sugar
- 1 Cup all purpose flour
For the Cake
- 2 Cups all purpose flour
- 3 Teaspoons baking powder
- 1 Teaspoon salt
- 4 bananas ripe, mashed, about 15 ounces if ripe, 11 ounces if frozen
- ½ Cup butter at room temperature
- 2 Cups granulated sugar
- 2 eggs
- 1 Teaspoon vanilla extract
- 1 Cup whole milk
Optional Powdered Sugar Glaze
- ½ Cup powdered sugar
- 2-4 Tablespoons heavy cream
Instructions
- Preheat the oven to 350°F.
- In a small mixing bowl, combine the brown sugar and flour with a fork or pastry cutter, then add the cold cubed butter. Work this mixture until a sandy texture is achieved.
- Coat a 9 x 13-inch baking pan with vegetable shortening or baking spray and set aside.
- Pro Tip: After greasing your pan, line it with a piece of parchment paper. This will allow you to easily lift the cake out to a cutting board for serving, once cooled.
- In a medium bowl, mix the flour, baking powder and salt.
- In a new large mixing bowl, stir together the mashed bananas, butter, sugar, eggs and vanilla, and mix until combined.
- Note: There might be pieces of butter throughout this mixture which is okay - it will still bake well and completely in the oven.
- Add half the flour and milk to the banana mixture, alternating, and mix to combine between each addition.
- Pour the cake mix into the baking pan.
- Top the cake mix with the crumb topping, evenly spreading the topping over the cake.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
- When cooked, remove from the oven and allow to sit for 15 to 20 minutes on a cooling rack.
- Serve warm or at room temperature, garnished with a powdered sugar glaze or whipped cream, if liked.
Notes
Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana coffee cake recipe will be.
Room temperature ingredients: Bring butter, eggs, and milk to room temperature before mixing. This ensures even blending and a smoother batter.
Don't overmix the cake batter: Small pieces of butter in the mixture are normal and will melt during baking, so avoid trying to get them overly blended and stirred through, otherwise you risk ending up with a dense cake.
Prepare the pan properly: Grease your baking pan well with vegetable shortening or baking spray, and consider lining it with parchment paper for easy removal and cleanup.
Even crumb topping: Distribute the crumb topping evenly over the batter to ensure a balanced texture throughout the cake.
Check doneness: Use a cake tester or toothpick inserted into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs, but not wet batter.
Room temperature ingredients: Bring butter, eggs, and milk to room temperature before mixing. This ensures even blending and a smoother batter.
Don't overmix the cake batter: Small pieces of butter in the mixture are normal and will melt during baking, so avoid trying to get them overly blended and stirred through, otherwise you risk ending up with a dense cake.
Prepare the pan properly: Grease your baking pan well with vegetable shortening or baking spray, and consider lining it with parchment paper for easy removal and cleanup.
Even crumb topping: Distribute the crumb topping evenly over the batter to ensure a balanced texture throughout the cake.
Check doneness: Use a cake tester or toothpick inserted into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs, but not wet batter.
Nutrition
Calories: 709kcal | Carbohydrates: 136g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 595mg | Potassium: 388mg | Fiber: 3g | Sugar: 94g | Vitamin A: 581IU | Vitamin C: 5mg | Calcium: 189mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
