Banana Crumb Cake (and the name of my home)


If you enjoy Southern Plate, please tell a friend!


This is the second tutorial photographed at my new home. I just love photographing things in the sun room. Yesterday I opened a few windows out there and had the most wonderfully scented early summer breeze flowing through as I prepared this cake and later worked on some emails and such in a chair by the window. I ended up spending just about the entire day there, even moving kitchen appliances in as I needed them!

This is a recipe I threw together and has been all the rage at my house! I love crumb cakes. Not too sweet, more filing than regular cake, and with that delicious crumbly topping, you just can’t go wrong. In my eternal quest to not waste food, I did this one up as a twist on the old tried and true banana bread as a way to use up those almost-too-ripe bananas. It has been a huge hit at my house and just about flies out of the pan the moment I remove it from the oven. My husband is completely over the moon when I make it now and Bradybug drives me bat crazy wanting to know when it is going to be done baking. I’ve made it twice this week, and it’s only Wednesday!

I try to bring you recipes first and keep my initial tangents to a minimum. However, after I bring you the recipe it’s Katy Bar The Door! on tangents so read down at the bottom to see the name of our new home and how it came about!


You’ll need: Sugar, bananas, milk, self rising flour*, brown sugar, margarine, eggs, and vanilla.

Banana bread is great for using up those darkening bananas. That is why we tend to make it so often! Bananas start getting good and ripe and no one wants to eat them anymore but they are super sweet and soft and just begging to be baked with!

You can use light or dark brown sugar, whichever is your preference or whatever you have on hand.

We’re not picky ’round here. :)

If you have bananas going bad and don’t want to make banana bread right away, just peel them, smoosh them up with a fork, and freeze them in sealed baggies. Be sure you write on the bag how many smooshed bananas are inside! When you’re ready to make banana bread, let them thaw a bit and toss them in!

*If you don’t have self rising flour, see my FAQ page on how to make your own.


Peel dem nanners!

I am using four bananas but you can use just three if you like. Now most people mash their bananas up with a fork for this but we want our crumb cake to be positively infused with banana flavor so we’re gonna liquify these puppies!


Place your bananas and sugar in a bowl and turn it on for a few minutes, until you have complete banan-owy liquid.


ooh yum.


Place your softened margarine in with the bananas and beat that up really well.

Its important that your margarine be softened at room temp for a bit before making this.

Of course, if you look at my mixture after I beat my margarine into it you can see globs of margarine because I didn’t soften mine one little bit! Just took it straight from the fridge and plopped it in there.

Eh, I’ve done worse. :)


Now we’re going to toss everything else in there. Add flour and eggs…




And some cheapie imitation vanilla. Mix all of that up until well blended.


Spray two pans with cooking spray. I am using square pans but you can use two loaf pans, a 9×13, or whatever cranks your tractor :).

One of the pans I am using is an 8×8 disposable aluminum pan because whenever I make this, I like to give one of them away. I made these yesterday and took one to a family that I’ve been campaigning to get adopted into for the past nineteen years :).

I don’t reckon I won ’em over yet but they sure did like my crumb cake and I spent the afternoon chasing geese and running over ant hills in their golf cart so I reckon I’m family enough. I also massacred a coke can in their back forty with a 22.

It’s fun to be a kid again. I didn’t have ammunition the first go around…


Back at the Duke place Daisy was a busy mixin’ up the crumb topping ingredients…

Place a cup of flour, a stick of margarine (1/2 cup) and a cup of brown sugar in a bowl.


You just take a long tined fork and moosh it all up together.

Keep stirring and mooshing. I like this part because its the time I go sit down and watch a little tv :).

Check the news to see which side is winnin’ today…


Here is your finished product. Now at this point, it would be awesome if you added in some chopped pecans or walnuts.

I very seldom include nuts in my recipes because it adds a lot of expense and around these here parts, the sheriff (that’d be me) is a cheapskate.

~winks and grins~


Pour about 1/4 of your batter into each of your pans and top with 1/4 of your crumbs.


Get happy with it. You can always make more if you run out…


Top with the rest of your batter


Then cover with the rest of your crumbs. Bake this at 350 until done.

How long it takes will depend on the type of pan you use but to check for doneness just insert a toothpick. If it comes out clean, you’re good to go. If it comes out covered in cakey batter, let it cook a bit longer.

I baked my 8×8’s for forty five minutes.

My son just about drove me crazy. “Mama, is the banana cake thing done yet? Can we eat it yet?”

“I’m starving having to smell it!”

It is awfully good.

Banana Crumb Cake
Prep time
Total time
For the Crumb Cake:
  • 2C sugar
  • 1 C milk
  • 1 C chopped nuts (optional)
  • 2 C self rising flour
  • 1 stick margarine
  • 2 eggs
  • 3 bananas
  • 1 tsp vanilla
For the Crumb Topping:
  • 1 stick (1/2 c) Margarine
  • 1 Cup brown sugar (dark or light)
  • 1 cup flour (self rising or plain, whatever you have on hand)
  1. Spray two loaf or 8×8 pans with cooking spray.
  2. Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied.
  3. Add margarine, mix until creamed together with banana mixture. Add all other ingredients and blend well.
  4. In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended.
  5. Pour ¼ of batter into each pan, top with ¼ crumb mixture.
  6. Pour remaining batter over and top with remaining crumb mixture.
  7. Bake for 45 minutes to an hour at 350.
  8. Cake is done when toothpick inserted in center comes out clean.

Give one to a friend. Never hurts to be neighborly.


Naming My Home

I have been tossing around a name for my new home for some time, ever since I first asked y’all for suggestions. I have loved every single one of the names you have suggested (Especially Southern Cabinet, because it’s the home of Southern Plate!) but the house didn’t seem to respond to any of them.

Now don’t go thinking I’m crazy because I wanted the house to respond. There are plenty of more valid reasons to doubt my sanity anyway. I just figured that when I came across the perfect name, it would kind of let me know.

The second night I slept in our new home, I was taking a shower and a name came to me. I get some of my best thinking done in the shower because that is about the only place the kids don’t follow me into, if I’m lucky. My son has come in a time or two to talk to me while I showered (I was behind the curtain!) and I have learned how to make him scatter real quick. I say “Alright, I’m done now. If you don’t want to be scarred for life you better get outta here”. ~snickers~ Boy does he ever leave a dust trail!

Anyway, I was trying to come up with a name and thinking about all of the wonderful things here at this home and how many wonderful things which have happened in my life lately. I remembered this old movie from the eighties called “A Trip To Bountiful” and it hit me just like that…”Bountiful”. It was like the name was spoken to me.

However, rather than trust that inner voice, I gave it the third degree, as we are prone to do. “I don’t think Bountiful works really. Maybe some play off of it though or something to do with Bountiful or Bounteous.” I went to sleep tossing the word around in my head, unable to let it go but unable to fully accept it at the same time.  The very next morning I had an email from a reader named Tina ~waves at Tina~ and it absolutely stunned me.

I happily found your site when I was looking to perfect my sweet tea. My tea had a taste that must have been the scalded sugar. Thank you… my tea is now delicious! I have since tried many of your wonderful recipes. They evoke many wonderful memories!

When I read about your new home needing a name, the word that popped into my mind was “bountiful” for the delicious bounty that will come from within!

Blessings to you and yours,

Next time I’ll pay more attention to my inner voice and not require so much divine affirmation.

Bountiful it is.

The bounty just keeps on coming each day, too. I’ve always wanted hydrangea bushes and there are six of the most gorgeous hydrangea bushes I’ve ever seen right outside my windows in the back.


This one is directly beneath my bedroom window.

I have been anxiously waiting to see what color the blossoms were going to be. I know you can alter the color by adjusting the acidity of the soil but I wanted to see what I had to begin with. My hope was for blue. Blue hydrangeas are my absolute favorite… This week I found out what I had…



I think we got a good thing going here, Bountiful.

Be the kind of woman that when your feet hit the floor in the morning the devil says “Oh crap, shes up again”

Today’s quote was submitted just yesterday by Mary Jo. I’d just love for you to submit your motivational or uplifting quotes by clicking here. Thank you!


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  1. anna g says

    I made this and it is wonderful!!!! My only question would be how do i store this without the crumb topping becoming mushy. I made this is in a 9 by 13 pan yesterday and today the topping is not crunchy like it was yesterday- not that it makes it taste bad, just i prefer the crunchy way, any storage suggestions?

    • anna g says

      In a 9 by 13 i cooked for 1 hours (in reply to the poster a few posts above me) … but it can cook for maybe 1 hour and 10 min also, just depends on the consistency you want. Mine is really soft and moist.

    • Samantha says

      Christy, my mother made this cake for my husband’s birthday last weekend and it was phenomenal!! Actually, she made one for herself first and knew he would love it so she then made it for his birthday (at the same time she made another one for her and my brother). We all love it so much and are already asking her when she’s going to make another one. I’m suggesting once a month, lol.

  2. Theresa says

    Hi, Christy! I just made this Banana Crumb Cake this morning. Perhaps it it too hot & humid here in “ol’ Virginny” today ’cause I could not get my crumb topping to “crumb”!! I finally gave up (it was sticky & in a “blob”), so I had to pinch it off in little “globs” & drop onto the batter. I used two loaf pans & they just came out of the oven, looking BEAUTIFUL!! Smells divine, too!! Also, I realized when I was gathering up the ingredients that I had very little milk, BUT I did have some leftover fat-free HALF & HALF so used that instead! Can hardly wait to sneak a bite before hubby comes in!!!

    Does it freeze well? I would like to keep the 2nd one for guests who will be coming in this weekend. Thanks so much!!

  3. says

    Good Day — I am still hooked on your site. You offer so much of your sweetness and kindness — thanks so much — o how I would love to be your helper. I love the name “bountiful” and no wonder I live an hour away from the city of “Bountiful, Utah.” O one more thing my grandkids loved the Valentines video and we did the project to. Of you have time drop on in and read the post I left a link to you too! Kristeen from The Gouh Inn. You are super woman!

  4. Mrs. J. Woodyard says

    What a great recipe! I am NOT a very good baker but, this turned out perfect. We really like this banana bread and I am sure I will be making it in the future. It was so easy to prepare using your directions! Thank you very much!

    Mrs. Jenny Woodyard
    Nocona, TX

  5. Jessica says

    I made this in a 9×13 pan, and I was a little disappointed. Apparently the crumb layers were spread out too thin, and they just baked right into the batter. So it’s a delicious banana cake, but there’s hardly a crumb topping to it. Next time I’ll double the crumb topping recipe.

  6. Melissa says

    I ADORE YOU!! THANK YOU THANK YOU THANK YOU for this recipe!! It brings together 2 of my favorite foods bananas & crumb cake!!!!!!!!!!!!!!!!!!! The name of your house brought a tear to my eye!! It is the PERFECT name!! When my husband FINALLY retires from the military this year, we are FINALLY going to be able to start putting down some roots, were hoping to build a house & I always wondered what I would name it!! I hope I’m able to find one that speaks to me like yours did for you!!

  7. Nicole N says

    Just made this today and the kids (and me) couldn’t wait for dessert after dinner to taste it so we had a bit for after school snack, It was still hot and oh so good! Now I just have to keep myself out of it until after dinner.

  8. Jessica says

    Bought two boxes of Banana cake mix @ Publix last week because the were $1.04 a box. We are having a staff breakfast at school soon and I planned on making banana coffee cake. The crumb topping will really step it up a notch :

  9. Donna says

    I was glad this came across Facebook today. We had a family get-together yesterday and I made a triple batch of banana puddin… I was glad to see that you and I have the same opinion of banana puddin…..the ONLY “real” banana puddin eeeeee-is from scratch….. anyway, I had 3 bananas left over so this came in perfect timing. My crumb topping didn’t turn out crumbly, I had to drop globs on as a previous poster did but it came out great anyway. I suspect my brown sugar was the culprit but who knows….Have you ever tried it with some instant oats added to the crumb mixture??? I’m gonna try that next time. Thanks for writing out the recipes that have been kitchen taught in my family for years. Now my girls have it in writing – I bought each of them a copy of your cookbook- and I wrote notes and tips on the sides. thanks again!

    • Rachael says

      I had a real ‘sticky’ problem with the crumbs, too. I added a little more flour and sugar…then that thickened it but didn’t quite do the trick, I used dry oats. Seems to have worked very well.

  10. Lora says

    This sounds amazing! I constantly have leftover too-ripe bananas, so I definitely want to try this soon. I am curious though… the directions don’t mention preheating the oven. Are you supposed to wait until you’re ready to put the pans in the oven to turn it on?

  11. Rachael says

    I happened to be on FB this morning, and I came across this. I was already thinking about banana pudding because my bananas are REALLY ripe. Now, I’m going to make this. I love having all of the ingredients to do things like this. Yay!

  12. Bobbi says

    Oh myyyyyy! We made this tonight as we are having guests here tomorrow after a large funeral. It is delicious! I’m sure everyone will love it. Thanks for the idea. Simple and scrumptious … yes!

  13. Hilary says

    Just made this. Had problems with crumbs as I read others state. Thought it was because I used butter instead of marg. Made second batch with marg. and got the same thing. Thinking maybe humidity is the cause. I never saw a response on how to fix it. Help?

    • says

      Hey Hilary!
      The crumbs in this crumb cake are going to be soft, not dry like they are in some of the store-bought ones. Does that answer your question or help with your problem? If not please let me know exactly what it is you’re going for and I’ll check back later today and do my best to help!
      Thank you so much!

  14. Robyn says

    I LOVE this recipe! I made it for my household ( total of 8 right now) and had to make it 2 more times that same week!
    I just got my copy of your cookbook (FINALLY) and just have to gush about it….now mind you, I’m married to an executive chef (who thinks he knows it all), he’s a yankee (but i don’t hold that against him) and I have to say out of the literally hundreds of cookbooks he and I have collected over our 16 year marriage YOURS is my FAVORITE. I love the way it’s written as if you were actually sittin’ here talking with me. The recipes are like the ones I grew up on. I no longer have my mother with me and the woman at church ( we all called her Mama Ruby) who practically raised me (helped that her daughter and I have been best friends since we was born) cooks just like your recipes. Thank you for bringing my childhood back to me. I’ve read the cookbook twice since it arrived yesterday. The first time I cried at the memories you talked about cuz I can remember some almost like that in my childhood. The second time I read it (today), I smiled with those memories..Thank you!!! The most important question is….when’s the next book coming???
    Thank you so much for your website and friendship. Keep it comin’ girl!

  15. Jean Cowan says

    Oh my! This tutorial just really touched me. First, our daughter loves bananas so I’m going to have to make this for her very soon. Second, the story of how you named your home is very special. I like the idea of naming your home. It really gives a sense of the word “home”. Home is a special place that we spend most of our time with our family. Home is a resting place and a place to feel secure in this hectic world we live in. Where we live is just a building, but what we make of our surroundings is what makes a home. Third, my Grandma had a hydrangea bush…..a blue one. During the summer she would cut the large blooms, place them in a large brandy sniffer, and sit it on her kitchen table. Oh, this brings back such fond memories of my Grandma. She passed away 20 years ago, but her memory will always be with me. I have two hydrangea bushes, small ones, but someday they will be as big as the one my Grandma had…….and yes, I do have a blue one. : ) Thanks for sharing! May God bless you & your family!

  16. Kathy Smith says

    This recipe sounds really yummy and I look forward to making it!! It reminds me of a time when my children were babies and I did not have enough bananas to make some banana nut bread so I substituted some baby food jarred bananas. That bread was sooo moist that I changed my recipe! So next time you are in a pinch and your bananas aren’t ripe enough, give it a try.
    Thanks for all you do.

    • UmMa says

      I don’t see a response here from Christy but I can say that I use frozen bananas all the time in my banana bread. Have not made this yet but plan on soon and I will use them then. Try it because I really think it should work.

  17. Taterbug says

    You know what’s a really yummy variation on this? I made this without the crumbs (so just the banana batter), and baked it in a 9×13 casserole for 45 minutes at 350. Then after it cooled, I put a brown sugar buttercream frosting on it, and oh my gosh is it good. The cake is dense and moist, and the sweetness from the bananas really goes well with the salt in the frosting. Here’s the frosting recipe, if anyone wants to try it:

    Mix 1/2 cup brown sugar, 1 Tbsp vanilla extract, 1/4 cup of butter (room temperature), and 1 tsp of sea salt (you can use kosher or table salt, but you might have to adjust the amount to taste). Gradually mix in 2 cups of powdered sugar alternately with 4 Tbsp of milk until the frosting is well mixed and creamy.

  18. Sonya in NWFL says

    I made this last night and it didn’t come out quite right. I was almost out of baking powder and didn’t use enough so that was probably part of the problem. It turned out like banana bread pudding rather than cake. It is good, though. I like bread pudding and it was just for me so, fortunately, it’s not a big disappointment… just a puzzle! :-)

  19. Becky says

    Just made this, used cupcake pan, turned out GREAT!!!! yum yum yum! I see what the others mentioned about the crumb mixture, mine was not a consistency that could be sprinkled… I just added quickoats until it was managaeable, it was at least half a cup!! But then it was easy to spread them out :) So good!!!

    • Milena says

      Hey Crumb Boss I was just browsing some viedos about cakes on youtube and then i saw this video ! IT WAS REALLY A LIFE SAVER! because christmas is near and i was planning on baking a cake for my family and friends and thought of making a red velvet cake for them, I WAS REALLY SURPRISED! on how easy your recipe is than the other red velvet cake recipes on the internet that ive seen and the way you make it is so SUPER FTW! so fast! BTW its hard to find buttermilk in our place so i researched about a substitute and i saw a Milk+LimeJuice mixture, will it be fine with the red velvet cake in your opinion? BTW im 18 yrs old and hoping to be just like you someday btw your oreo cupcakes is a brilliant idea putting oreo cookies inside the cupcakes hahaha never thought of that! gonna try all your recipes soon! when i save up some money ofcourse haha! taiki luvs crumb boss <3

  20. Donna says

    I have used frozen bananas and also baby food bananas in my banana bread. It always is so moist. I’ll have to try this recipe!! It sounds so good!!! I love to read your comments as well as the recipes!

  21. Laura says

    An even easier way to freeze bananas is to peel them, put them in freezer bags, THEN smoosh them in the bags & pop them in the freezer. No extra washing up, quick & easy! Here in Australia bananas are plentiful, but with the hot weather (we’re going into summer) they practically ripen on the way home! :)

  22. Corinna says

    Hello from the UK! Have just made this recipe (it’s in the oven as I type!) and was reading some of the comments when I saw someone mention milk. Milk?!! MILK????!! Only now do I realise I missed the blimmin’ milk out!! Gaaahhh!!! However, it still looks delicious but do you know what difference the lack of milk will make to the finished product? :)

  23. Betty819 says

    Sonya in NWFLA. I always thought that if you used self rising flour, you didn’t need baking powder..maybe Christy will respond to your question or comment. I’d like to know too if my assumption is incorrect.

    When my bananas start getting overripe, I throw them in a ziploc freezer bag and save them to make banana nut bread which I need to be doing today. I do not peel the bananas before putting them in the ziploc freezer bag..I freeze them in the peeling. When I got to use them, I peel them and it’s a messy experience but it works for me. Everybody loves my banana nut bread recipe. It is very moist because I use plain yogurt in it. I also wrap it in foil within 5 min. from removing it from the oven. It will stay moist till the last piece is eaten and you can’t just eat one slice of is addictive! Cut the recipe out of the Phoenix, Az newspaper about 20 years ago.

  24. UmMa says

    Hey Christy! I have this in the oven right now and my kitchen smells wonderful! Will let you know how it turns out. The only thing I changed was to use buttermilk instead of milk so hope that doesn’t mess it up. I love baking with buttermilk. I know there was some talk of not having enough topping mix for a 9×13 so I used 1 1/2 times the mix and it was plenty. Mine was really easy to more or less sprinkle it all over the top. I think a key is to make sure your butter is not to soft when you mix it with the flour and sugar. Thanks for all your encouraging posts, your positive attitude AND your fabulous recipes! I am making the apple dapple cake tomorrow.

  25. Samantha says

    Christy, my mother made this cake for my husband’s birthday last weekend and it was phenomenal!! Actually, she made one for herself first and knew he would love it so she then made it for his birthday (at the same time she made another one for her and my brother). We all love it so much and are already asking her when she’s going to make another one. I’m suggesting once a month, lol.

  26. Gerri Barron says

    Hello from GA
    Got a little question here.
    Why margarine instead of butter?
    I don’t know when I last had margarine in the house.
    Use butter for everything.
    BTW LOVE LOVE to read you posts and your recipes are so easy and GOOD!
    Stay cool.

  27. Masilu says

    hey crumbboss. I tried mkiang this cake one time, but as always, I always review the ingredients for the ratios. And I was a little worried with the amount of oil and buttermilk in the recipe. It adds up to the exact amount of flour. So I was thinking the cake would come out oily and maybe a little undercooked.So at first when I made the batter, I only used 1 C. of oil for starters. And full amount of milk. After I combined all ingredients, I found the batter a little too wet and not exactly the consistency of the one on the video. My cupcakes came out perfectly!Oh and I doubled the amount of chocolate to 2 tbsp. It tasted really wonderful!Maybe next time I could lower the amount of oil to a cup. Then it should be the perfect red velvet.Someday I would really like to visit your shop


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