This Banana Crumb Cake recipe is a homestyle treat, where sweet, ripe bananas meet a buttery, cinnamon-kissed crumble, all lovingly finished with a drizzle of smooth glaze. It’s a heartwarming, comforting dessert that’s as simple to make as it is delightful to eat.
Cousin, let me paint you a picture that’s as cozy as your favorite blanket and as familiar as an old friend’s hug. This Banana Crumb Cake is like the comfort food of the dessert world. It starts with those bananas you’ve let get all spotty and sweet, the ones that are just begging to be mashed into a batter that’s as easy as Sunday morning. We’re not about the fuss and the frills here; we’re keeping it real with a cake that’s all about transforming the simple into the sublime.
This cake is like that reliable pal who always shows up when you need them. The crumb topping? Think of it as that friend’s bear hug – it’s warm, it’s hearty, and it never disappoints. It’s the part of the cake that adds a little oomph, a little “How you doin’?” to every bite. It’s the golden-brown sweater on top that says, “I got you,” to the soft banana cake beneath. And trust me, when the aroma from this baby fills your kitchen, you’ll understand what I mean.
Now, when you drizzle that sweet glaze on top, it’s like adding that sprinkle of laughter to a good conversation – it just makes everything better. This glaze is the smile to the cake’s chuckle, a simple mix of sugar and milk that brings a bit of brightness, a little wink that turns a regular banana cake into the life of the party. So, let’s grab a bowl and a spoon, and turn those ripe bananas into a cake that’ll have everyone asking for seconds. Just like the best moments in life, this cake is uncomplicated, sweet, and best shared with others. And that, my dear, is what you’ll tell the world in your blog!
How to Make Old Fashioned Banana Crumb Cake
- All-purpose flour – The foundation of our cake and crumble, it gives structure to the sweetness we’re about to create.
- Baking soda – This is our lift-off agent, ensuring our cake rises to the occasion and doesn’t fall flat on its face.
- Salt – Just a pinch, to balance the flavors and make that banana taste pop like it’s on stage at the Apollo.
- Unsalted butter – The smooth operator that makes our cake tender and the crumble irresistibly crumbly.
- Brown sugar – For that caramel-like sweetness and moisture that’ll make the cake layers and topping sing a duet of deliciousness.
- Eggs – They’re the glue that keeps the party together, ensuring everything mixes and mingles just right.
- Overripe bananas – The stars of the show, bringing the moisture and natural sweetness that’ll make your cake a headliner.
- Vanilla extract – A dash of this is like the backup singer that rounds out the solo performance with just the right note.
- Cinnamon – This spice is the shimmy in your shake, adding warmth to the crumble that tops this sweet symphony.
- Powdered sugar – The base of our glaze, it’s the glossy finish that’ll make your cake shine like a freshly polished Grammy.
- Milk – This will thin out our powdered sugar to a drizzly delight, the perfect top note for our grand finale.
- Preheat & Prep: Kick things off by firing up your oven to a toasty 350°F (175°C). While it’s getting hot in there, grab a 9×13 inch baking dish and grease it up good and proper, then dust it with a little flour to keep our cake from sticking.
- Mix the Dry Stuff: Take a medium bowl and get your flour, baking soda, and salt all cozy together with a whisk. This trio is the base of our cake, so make sure they’re mixed well enough to be besties.
- Cream the Butter & Sugar: In a larger bowl, it’s time to whip that butter and brown sugar together until it’s looking light and fluffy, like a cloud made of sweet, sweet love. This is where the magic starts, Cousin.
- Eggs & Bananas Get in the Mix: Crack those eggs in one at a time, giving each one a moment to shine before stirring in the star of our show: the mashed bananas and a hint of vanilla. This mashup is what makes our cake so darn special.
- Dry Meets Wet: Now bring your dry ingredients back into the picture, gently folding them into the banana mix. We’re not looking for a workout here, just combine them until they’re just mingling nicely.
- Crumb Topping Time: Grab a new bowl and toss in the brown sugar, flour, and cinnamon. Cut in the cold butter until the mix is looking like little pebbles—these pebbles are going to turn into the crunchy crown on our cake.
- Bake the Beauty: Pour your batter into the prepped dish and sprinkle the crumbly goodness all over the top. Slide it into the oven and give it a good 45 to 50 minutes. You’ll know it’s showtime when a toothpick poked in the center comes out clean.
- Glaze It Up: While your cake is cooling down just a touch, mix powdered sugar with a bit of milk until it’s smooth and ready to pour. Now drizzle that glaze over the top like you’re blessing this cake with a little extra love.
Tips and Tricks for Old Fashioned Banana Crumb Cake
- Banana Bonanza: The riper the bananas, the better. Look for bananas that are brown and spotty. If your bananas aren’t ripe enough, you can speed up the process by baking them (peels on) in a 300°F oven for about 15 minutes or until they’re blackened and soft.
- Butter Basics: For the fluffiest cake, make sure your butter is at room temperature before you start creaming it with the sugar. And when making the crumble, cold butter is your friend—it’ll give you that perfect pebbly texture.
- Sugar Swap: If you fancy a deeper, more caramel-like flavor, go for dark brown sugar in the cake and crumb topping. It’s got more molasses than light brown sugar, and that’s where that rich flavor hides.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until they’re combined. Overmixing can lead to a denser, rubbery cake because it develops the gluten too much.
- Crumbly Craft: Use your fingertips to mix the butter into the dry ingredients for the crumb topping. This will give you better control and help prevent overworking the mixture.
- Check for Doneness: Ovens can be finicky, Cousin. Start checking the cake at around 40 minutes. It’s done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs clinging to it.
- Glaze with Grace: Wait until the cake is just warm, not hot, to drizzle on that glaze. If the cake’s too hot, the glaze will run right off; too cool, and it won’t settle into that gorgeous, glossy finish we’re looking for.
- Slicing It Right: Use a serrated knife to cut your cake. It’ll saw through that crumb topping without dragging it through the rest of the cake, keeping each slice as pretty as a picture.
- Storage Smarts: Keep any leftover cake tightly covered at room temperature for up to 3 days. You can also freeze it, either whole or in slices, for up to 3 months. Just make sure to wrap it well!
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Old Fashioned Banana Crumb Cake
For the Crumb Topping:
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or as needed
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together 2 cups of flour, baking soda, and salt.
- In a large bowl, cream together 1/2 cup of butter and 3/4 cup of brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla. Stir in the flour mixture, just until incorporated. Pour batter into the prepared dish.
- In another bowl, mix together 1/2 cup of brown sugar, 1/2 cup of flour, and cinnamon. Cut in 1/4 cup of butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the batter.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- For the glaze, in a small bowl, mix the powdered sugar and milk until smooth. Adjust the thickness with more milk or sugar as needed. Drizzle over the cake while it’s still warm.
- Serve & Enjoy!