Banana Crumb Cake Recipe

A simple crumb topping on a moist banana cake. Banana Crumb Cake is a great use for ripe bananas!

INGREDIENTS 

FOR THE CRUMB TOPPING: – 3/4 cup (95 grams) all-purpose flour (spooned & leveled) – 1/2 cup (100 grams) brown sugar – 1 teaspoon ground cinnamon – 6 tablespoons (85 grams) cold unsalted butter FOR THE CAKE: – 2 cups (250 grams) all-purpose flour (spooned & leveled) – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon ground cinnamon – 1/2 teaspoon salt – 1/2 cup (115 grams) unsalted butter , softened – 1/2 cup (100 grams) brown sugar – 1/4 cup (50 grams) granulated sugar – 2 large eggs , room temperature – 1 teaspoon vanilla extract – 1 and 1/2 cups mashed banana (4 medium ripe bananas or 3 large ripe bananas) – 1/2 cup (120 ml) buttermilk

INSTRUCTIONS

Mix flour, brown sugar, and cinnamon in a large bowl. Add small pieces of cold butter to flour. Crumble butter with a pastry blender or hands. Store in fridge while making cake batter.

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1

Preheat oven to 350°F. Non-stick cooking spray a 9-inch springform pan and set aside.Mix flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.

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Cream butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or large electric mixer bowl for 2-3 minutes. After adding eggs, vanilla, and mashed banana, mix well.

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Add the dry ingredients slowly in three additions, alternating with the buttermilk, mixing just until combined.Fill springform pan with batter. Remove crumb topping from fridge and sprinkle on batter.

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Bake the cake at 350°F for 50-60 minutes or until a toothpick inserted into the center comes out clean. The last 10-15 minutes of baking should be covered loosely with foil to avoid overbrowning.

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After removing from the oven, cool the springform pan on a wire rack for 30 minutes. Cool completely before serving.

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also see

also see

Chocolate Cupcakes With Peanut Butter Frosting Recipe