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ByJune Albertson-DickPublishedUpdated
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Breakfast doesn’t have to be boring with this Banana Crumb Cake. Loaded with mashed bananas and piled high with crumb topping, it the best way to start your day. But who am I kidding, serving it for dessert is just as wonderful.
I have to admit that I am not exactly a banana fan. On occasion I will eat one that is super green. The only exception is this Banana Crumb Cake.
Key to a Killer Banana Crumb Cake
Normally I buy bananas just for the purpose of letting them set on the counter until they are super ripe and ready to mash. The key to a really great banana crumb cake is having bananas that look like they are ready for the dumpster. The more ripe, the more flavorful and moist the cake will be.
My kids have always loved banana crumb cake for breakfast {or lunch} and once I found this recipe there was no turning back. It is super light and airy, sweet but not too sweet and I love the way that the crumb mixture bakes into the banana bread batter and creates pockets of buttery-sugared goodness.
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Quick Bread Ingredients and Functions:
- Butter: Awwww, butter! Not only does it add flavor but it also gives the bread moisture and tenderness. It will also help give the bread the tender quality you want and love.
- Sugar: Sweetness baby! It also provides a tender quality and helps the bread brown as is bakes.
- Bananas: One banana, two banana! Obviously it is the star of this bread but it also add so much moisture to the batter.
- Eggs: Just a couple! But they bind the batter, add moisture and also help the bread brown.
- Vanilla: Get the good stuff! Flavor, flavor, flavor.
- Sour Cream: My {not so} secret ingredient! It really helps balance the flavors of the bread. Making it not too sweet, while adding the little bit of extra moisture the batter needs.
- Flour: Just the regular stuff! It binds all of these other wonderful ingredients together into one magical mixture and creates the structure the bread needs to bake.
- Baking Powder: Let’s talk leavening! Most quick bread recipes call for baking powder which allows your batter to rise.
- Salt: A little salt is always a good choice! You might be aware that it adds flavor but you might not know that it also strengthens the gluten.
Making the Banana Bread Batter
My favorite tool for mashing my bananas is a potato masher but a fork works well too. When the bananas are ripe this step is super simple.
This is what the batter will look like before you add the dry ingredients. There might be a few clumps of butter and banana, it might seem thin but keep going. You are on the right track.
Once the flour, baking powder and salt are added it is ready to pour into your prepared pan.
Banana Crumb Cake Topping
I live with the mind set that anything covered in a crumb topping has to be awesome! Butter and brown sugar are two of my favorite ingredients, so it is no wonder. The key to a fabulous crumb is using a fork and not over working the mixture. We want crumbs, not a paste.
I love to have so much of a crumb layer that you can’t even see the banana bread batter underneath.
After it is baked and slightly cooled is the perfect time to dig in {in my opinion} but honestly, this cake is so good that in three days it will still be amazing.
Although, I would bet a dozen cookies {which is serious business} that it doesn’t last that long. I am lucky if it lasts the morning around here.
Want some other awesome breakfast ideas to go along this Banana Crumb Cake? Try some of these.
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
Moist banana cake loaded with sweet crumbs and baked to perfection.
Course: Breakfast, Dessert
Author: June Albertson-Dick
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 12
4.70 from 414 votes
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Ingredients
- 1/2 cup butter {softened}
- 1 cup sugar
- 3 ripe bananas {mashed} or about 1 1/4 cups
- 2 large eggs
- 1 tsp vanilla
- 2 tbsp sour cream
- 1 1/2 cup 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 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.
Combine softened butter and sugar in a bowl and beat until well combined. I used a hand mixer but you can mix it by hand or with a stand mixer. Add mashed bananas, eggs, vanilla and sour cream, mix to combine.
Add flour, baking powder, salt and stir until just combined {don't over mix}. Pour into the bottom of the greased 9x13 pan.
In a small bowl combine all of the crumb mixture ingredients. Work the mixture together into small crumbs using a fork. Don't over work the mixture or you will get a paste and it will change the texture of the bread. Sprinkle the crumbs in an even and thick layer over the top of the banana bread batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs or is clean. Serve warm or cool and cover. Store at room temperature for up to 3 days.
Notes
- Cake makes 12 large pieces of crumb cake.
- Make ahead and freeze for up to 3 months.
- Add 1/4 cup of chopped pecans to the crumb mixture for added taste and texture.
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SHOP THIS BANANA CRUM CAKE RECIPE:
Potato Masher
