Description
Banana Crumb Cake is a moist, tender cake packed with ripe banana flavor and covered with a thick, buttery cinnamon streusel topping. It is an easy and comforting treat that is perfect for breakfast, brunch, an afternoon coffee break, or dessert.
Ingredients
For the Crumb Topping
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1¾ cups cake flour
For the Banana Cake
- 1¼ cups cake flour
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter, cut into 1-inch pieces and softened
- ¼ cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed, about 1 cup
- Confectioners’ sugar, for dusting
Instructions
Prepare the Pan
- Preheat the oven to 325°F.
- Line an 8×8-inch baking dish with aluminum foil, leaving some excess foil hanging over the sides.
- Spray the foil lightly with nonstick cooking spray and set the pan aside.
Make the Crumb Topping
- Add the melted butter, granulated sugar, brown sugar, cinnamon, nutmeg, and salt to a medium bowl.
- Stir until the ingredients are well combined.
- Add the cake flour and stir until a thick crumb mixture forms.
- Avoid overmixing the topping.
Make the Banana Cake
- Add the cake flour, sugar, salt, and baking soda to the bowl of a stand mixer fitted with a paddle attachment.
- Mix on low speed until combined.
- Add the softened butter pieces one at a time.
- Continue mixing until no visible pieces of butter remain and the mixture resembles very fine crumbs, about 1 minute.
- Add the buttermilk, egg, egg yolk, vanilla extract, and mashed bananas.
- Beat on medium speed for about 1 minute, or until the batter is light and fluffy. Scrape down the sides of the bowl as needed.
- Pour the batter into the prepared baking dish.
- Spread the batter evenly with a spatula.
- Break the crumb topping into small pieces using your hands or a fork.
- Spread the crumb topping evenly over the entire surface of the cake batter.
- Bake for 40–45 minutes, or until the crumbs are golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the cake cool in the pan on a wire rack for 30 minutes.
- Use the overhanging foil to carefully lift the cake from the pan.
- Allow it to continue cooling before slicing.
- Dust the cooled cake with confectioners’ sugar just before serving.
Notes
Serving Tips
- Serve the banana crumb cake slightly warm or at room temperature.
- Dust the top with confectioners’ sugar for a simple bakery-style finish.
- Serve it with a cup of coffee, tea, or hot chocolate for breakfast or an afternoon snack.
- Add a scoop of vanilla ice cream for an easy dessert.
- Drizzle individual slices with caramel sauce for extra sweetness.
- A light vanilla glaze can also be added if you prefer a more dessert-like cake.
- For brunch, cut the cake into small squares and arrange them on a serving platter.
Storage Tips
- Store the cooled cake in an airtight container at room temperature for up to 3 days.
- Keep the cake covered well to prevent it from drying out.
- For longer storage, refrigerate the cake in an airtight container for up to 5 days.
- Allow refrigerated slices to come to room temperature or warm them briefly before serving.
- To freeze, wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag or container.
- Freeze the cake for up to 2–3 months for the best quality.
- Thaw frozen cake overnight in the refrigerator or at room temperature before serving.
- If desired, warm individual slices gently in the microwave before eating.