Name: Banana Crumb Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cups granulated sugar; 1 cup milk; 1 cup chopped nuts, optional; 2 cups self-rising flour; 1 stick butter; 2 eggs; 3 bananas; 1 tsp vanilla extract; 1 stick butter; 1 cup dark or light brown sugar; 1 cup flour

This banana crumb cake includes a moist and tender banana cake made from scratch and topped with a buttery brown sugar crumb topping that will have you coming back for more.

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There’s nothing quite like the aroma of freshly baked Banana Crumb Cake wafting through your kitchen. This cake is the perfect blend of soft, moist banana flavor with a buttery, crumbly topping that adds just the right amount of sweetness and texture. Whether you’re looking for a cozy treat with your morning coffee or a dessert to impress friends and family, this recipe is sure to deliver.

Made with ripe bananas, this cake boasts a naturally sweet flavor, perfectly complemented by layers of rich brown sugar crumb topping. The use of self-rising flour gives the cake a lighter texture, and if you don’t have any on hand, don’t worry—I’ve got an easy guide in the notes for making your own with pantry staples. Paired with the creaminess of unsalted butter and the warmth of vanilla extract, each bite melts in your mouth.

Best of all, this Banana Crumb Cake is incredibly simple to whip up. With just a few basic ingredients—bananas, butter, sugar, and eggs—you’ll have a bakery-quality treat in no time. Whether you opt for light or dark brown sugar in your crumb topping, both will create a rich caramelized flavor that complements the banana base perfectly. Enjoy it warm from the oven, and it’s bound to become a household favorite!

What You’ll Need to make Banana Crumb Cake

Ingredients

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

How to Make Banana Crumb Cake

To start this unbelievable Banana Crumb Cake, peel the bananas and add them to a mixing bowl.

Mash bananas slightly and add granulated sugar to the mixing bowl and blend with an electric mixer until the bananas are liquified.

Add softened butter to the banana mixture and beat well.

Add flour, eggs, milk, and vanilla extract and blend well.

Spray two 8 x 8 pans with cooking spray.

Make the crumb topping by adding a cup of flour, a stick of butter, and a cup of brown sugar to a separate medium bowl.

Cut in the butter using a long-tined fork or a pastry cutter. Cut butter in until the largest pieces about the size of a pea, there will be lots of smaller pieces.

Add chopped walnuts and stir together with a fork.

Pour 1/4 of the batter into each prepared pan to create each bottom cake layer.

Top each batter layer with 1/4 of the crumb mixture.

Divide the remaining batter and crumb topping in half and top each cake with a batter layer and a crumb layer.

Bake at 350 for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Store leftover Banana Crumb Cake in an airtight container at room temperature for up to 2 days. You can also freeze leftovers for up to 3 months. Thaw at room temperature before serving.

Notes for making Banana Crumb Cake

Whenever you have bananas going brown, place in a plastic baggie and mash. Write on the baggie how many bananas are in each bag. If you want to simplify baking Banana Crumb Cake – add three to a bag! When you are ready to bake, thaw before using.
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.
Adding spices create a further dimension and depth of flavor: add 1 teaspoon of ground cinnamon and/or 1/2 teaspoon of ground nutmeg to the streusel topping.
For an extra moist cake, use buttermilk instead of whole milk.
To make your own self-rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all-purpose flour.
To soften cold butter, microwave one cube of butter in wrapper for approx 1 minute 30 seconds at 20% power. You may need more or less time depending on your microwave. It can take up to 4 minutes to soften. Be careful not to melt the butter! Microwaving at such low power gives you the best control.

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