Description
This delightful Banana Crumble Cake combines moist banana-flavored cake layers with a sweet, buttery crumb topping, finished with a smooth cream cheese glaze. Perfect for breakfast, dessert, or any time you crave a comforting, homemade treat.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 very ripe bananas
- 1/2 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Crumb Topping
- 1/2 cup cold unsalted butter, cubed (1 stick)
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Cream Cheese Glaze
- 3 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 splash vanilla extract
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking pan thoroughly. In a small bowl, whisk together the 2 cups flour, baking powder, and salt to combine well.
- Mash bananas and mix wet ingredients: In a large bowl, mash the 4 very ripe bananas. Add the 1/2 cup room temperature butter and beat until well combined; it’s okay if the butter looks separated. Then, add the granulated sugar, eggs, and vanilla extract, beating until fully incorporated.
- Combine batter: Stir the dry flour mixture and milk into the banana mixture alternately, starting and ending with the milk, to ensure a smooth batter. Set this aside.
- Prepare the crumb topping: In a separate bowl, combine 1 cup flour, brown sugar, cinnamon, and nutmeg. Using a pastry cutter or forks, cut the cold cubed butter into the mixture until pea-sized crumbs form evenly.
- Layer and bake: Pour half of the cake batter evenly into the prepared pan. Sprinkle half of the crumb topping over it. Then pour the remaining batter on top followed by the rest of the crumbs. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Remove the cake from the oven and let it cool for about 10 minutes. Meanwhile, whisk together the softened cream cheese, powdered sugar, milk, and vanilla splash in a measuring cup until smooth. Drizzle the glaze over the warm cake.
- Serve and store: Serve the Banana Crumble Cake warm or at room temperature. Store any leftovers in a covered container for up to 3 days; note that the crumb topping will lose its crunch after the first day.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- The butter in the batter may look separated; this is normal and will not affect the cake.
- Ensure the cold butter is well cut into the crumb mixture to achieve a true crumble texture.
- The glaze adds richness and a slight tang but can be omitted if preferred.
- For a nuttier flavor, sprinkle chopped walnuts or pecans into the crumb topping.
- This cake keeps well for 3 days but is best enjoyed fresh for maximum crumb crunch.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
