Banana Crumb Cake Recipe
Moist banana cake loaded with sweet crumbs and baked to perfection.
Servings: 12
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.
Video
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.
Nutrition
Serving: 1slice | Calories: 382kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 308mg | Potassium: 73mg | Fiber: 1g | Sugar: 35g | Vitamin A: 531IU | Vitamin C: 0.05mg | Calcium: 71mg | Iron: 2mg