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 banana crumb cake.  Normally I buy bananas just for that purpose and let 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.

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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.  The addition of the sour cream helps with not only moisture but also balance the sweetness.  I have tried different amounts but 2 tablespoons is the magic number.

Here are some other breakfast recipes your family will love…One Rise Cinnamon Rolls, Cinnamon Roll French Toast Bake, and Maple Pecan Scones.

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.

Once the flour, baking powder and salt are added it is ready to pour into your prepared pan.

Crumb 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.

Banana Crumb Cake

Moist banana bread covered in a sweet crumb and baked to perfection.

Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12


  • 1/2 cup butter {softened}
  • 1 cup sugar
  • 3 ripe bananas {mashed}
  • 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


  1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with non-stick spray. Set aside.

  2. 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 and combine.  Add eggs, one at a time and stir well after each addition.  Add vanilla and sour cream, mix to combine.  Note:  The mixture will seem thin but that is how it is supposed to be.

  3. Add flour, baking powder, salt and stir until just combined {don't over mix}.  Pour into the bottom of the greased 9x13 pan.

  4. 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.

Recipe Notes

  • ┬áCake 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.