Name: Banana Crumb Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box (15.25 ounces) vanilla cake mix; 3 large eggs; 1/2 cup vegetable oil; 1 cup buttermilk; 1 teaspoon vanilla extract; 1/2 cup brown sugar, packed; 1/3 cup all-purpose flour; 1 tablespoon ground cinnamon; 1/3 cup butter, melted; 8 ounces cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla extract (for glaze); 2 cups powdered sugar; 1/3 cup granulated sugar; 2 teaspoons ground cinnamon (for topping)

Why You’ll Love This Recipe

This Banana Crumb Cake is soft, flavorful, and incredibly easy to make. The ripe bananas create a naturally sweet and moist cake base, while the crumb topping adds a delightful contrast in texture.

You’ll love how simple the preparation is—just a few pantry staples and minimal prep time. It’s a great way to use up overripe bananas and makes enough to feed a crowd. Whether served warm straight from the oven or enjoyed the next day, this cake stays tender and delicious.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Cake Batter

½ cup butter, softened
1 cup sugar
3 ripe bananas, mashed (about 1 ¼ cups)
2 large eggs
1 teaspoon vanilla
2 tablespoon sour cream
1 ½ cups flour
2 teaspoon baking powder
½ teaspoon salt

Crumb Mixture

½ cup butter, softened
1 cup brown sugar
1 cup flour
¾ teaspoon cinnamon

Directions

Preheat your oven to 350°F. Lightly spray a 9x13-inch baking pan with non-stick spray and set aside.
In a large bowl, beat the softened butter and sugar together until light and well combined. You can use a hand mixer, stand mixer, or mix by hand.
Add the mashed bananas, eggs, vanilla, and sour cream. Mix until fully incorporated.
Stir in the flour, baking powder, and salt. Mix just until combined, being careful not to overmix.
Pour the batter evenly into the prepared 9x13-inch pan.
In a separate bowl, combine all crumb mixture ingredients. Use a fork to work the mixture into small crumbs. Avoid overworking to prevent a paste-like texture.
Sprinkle the crumb mixture evenly and generously over the cake batter.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 large slices

Variations

Add chopped pecans or walnuts to the crumb topping for extra crunch and flavor.

Mix mini chocolate chips into the batter for a sweeter twist.

Swap cinnamon for pumpkin pie spice in the crumb topping for a warm, seasonal variation.

Drizzle a simple powdered sugar glaze over the cooled cake for added sweetness.

Use Greek yogurt instead of sour cream for a slightly tangier taste and added protein.

Storage/Reheating

Store the cake covered at room temperature for up to 3 days.

For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

To reheat, microwave individual slices for 10 to 15 seconds to restore warmth and softness.

FAQs

Can I use frozen bananas?

Yes, thaw the bananas completely and drain any excess liquid before mashing and adding to the batter.

How ripe should the bananas be?

Very ripe bananas with brown spots are ideal because they provide maximum sweetness and moisture.

Can I make this cake ahead of time?

Yes, it can be baked a day in advance and stored covered at room temperature.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind it may affect the cake’s moisture and overall texture.

What if I don’t have sour cream?

You can substitute plain Greek yogurt or even buttermilk in equal amounts.

Why is my crumb topping melting into the cake?

This can happen if the crumb mixture is overworked into a paste. Keep the texture crumbly before sprinkling it on top.

How do I know when the cake is done?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.

Can I bake this in a different pan size?

Yes, but baking times may vary. An 8x8-inch pan will result in a thicker cake and require more baking time.

Can I add nuts to the batter instead of the topping?

Absolutely. Fold chopped nuts directly into the batter for added texture throughout.

Is this cake suitable for breakfast?

Yes, it’s perfect as a sweet breakfast option alongside coffee or tea.

Conclusion

This Banana Crumb Cake is a simple yet satisfying recipe that combines soft banana cake with a rich, cinnamon crumble topping. Easy to prepare and perfect for sharing, it’s a dependable recipe you’ll want to make again and again. Whether served for breakfast, brunch, or dessert, each slice delivers comforting flavor and irresistible texture.

Banana Crumb Cake Recipe