Banana Crumb Cake

This Banana Crumb Cake is what I make when I notice bananas sitting on the counter with more brown spots than yellow left on them. Instead of tossing them in the freezer and forgetting about them, I can have this cake mixed and in the oven in about 15 minutes, all in one bowl. It bakes up soft and moist with plenty of banana flavor, and the brown sugar crumb topping gives it that bakery-style finish without adding much work.

I’ve taken this cake to potlucks, sliced it for breakfast, and served it for dessert more times than I can count. It makes enough to feed a crowd, holds up well if you bake it ahead, and freezes without any trouble. It’s a simple, old-fashioned banana cake that fits right into a Southern kitchen and always gets eaten.

Before You Get Started

• Use very ripe bananas: The more brown spots, the better. Overripe bananas mash and blend easier and give the cake a deeper banana flavor.
• Soften the butter: Soft butter blends smoothly into the banana mixture. If your butter is cold, microwave it at low power in short bursts so it softens without melting.
• Pick your pan size: You can use two loaf pans or two 8×8 pans. If you use loaf pans, expect the bake time to lean closer to the longer end.
• Make crumbs that hold together: When cutting the butter into the topping, aim for a mix of small crumbs with a few pea-sized pieces. That gives you a topping that bakes crisp and buttery instead of powdery.

Recipe Ingredients

• sugar
• ripe bananas
• milk
• self-rising flour
• light or dark brown sugar
• unsalted butter
• eggs
• vanilla extract

How to Make Banana Crumb Cake

1. Prepare the Batter

Start by peeling the bananas and placing them in a large mixing bowl. Add the granulated sugar and mix until the bananas are completely liquefied.

Add the butter and continue mixing until it’s well blended with the banana mixture. Stir in the flour, eggs, milk, vanilla extract, and nuts if using. Mix just until everything is combined.

2. Prepare the Pans

Spray two loaf pans or two 8×8 baking pans with cooking spray.

3. Make the Crumb Topping

In a medium bowl, add the flour, brown sugar, and butter. Use a long-tined fork or pastry cutter to cut the butter into the mixture until the largest pieces are about the size of peas, with smaller crumbs throughout.

4. Assemble the Cake

Pour one quarter of the batter into each pan to form the base layer. Sprinkle one quarter of the crumb topping evenly over each layer.

Divide the remaining batter between the pans, then top with the remaining crumb mixture.

Bake

Bake at 350°F for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.

Allow the cake to cool slightly before slicing.

Storage

Store leftover banana crumb cake in an airtight container at room temperature for up to two days. For longer storage, freeze tightly wrapped slices for up to three months. Thaw at room temperature before serving.

Notes for Making Banana Crumb Cake

• Freeze bananas ahead: When bananas start turning brown, mash them and store in freezer bags labeled with how many bananas are inside. Three bananas per bag makes baking easy later.
• Add a glaze: For an even more indulgent cake, top your banana crumb cake with a simple vanilla glaze. Make by combining 1 cup of powdered sugar with 1–2 tablespoons of milk and 1 teaspoon of vanilla extract and drizzling it over the cooled cake.
• Spice it up: Add cinnamon or nutmeg to the crumb topping for extra warmth.
• Extra moist cake: Buttermilk can be used in place of regular milk.
• Make your own self-rising flour: For each cup of all-purpose flour, add 1½ teaspoons baking powder and ½ teaspoon salt.