Easy banana crumb cake recipe makes a moist banana cake that’s topped with an oat-streusel crumb topping. This easy streusel cake makes a tasty dessert or a decadent breakfast treat.
Banana crumb cake is a great way to use up overripe bananas! While we love banana bread, it’s nice to mix it up sometimes use overripe bananas in a different way.
This moist banana cake is topped with a sweet brown sugar/oat crumb topping for extra taste and a bit of texture.The cake makes a simple dessert or a tasty breakfast.
Give it a try, and you may find your new favorite alternative to banana bread!
Ingredient notes
- Butter: I use salted butter, but unsalted butter would also work.
- Brown sugar: I use light brown sugar.
- Nuts: Chopped walnuts could also be used.
- Spices: Feel free to add additional spices, like a pinch or two of nutmeg, if you’d prefer.
How to make banana crumb cake
Step 1: Preheat the oven to 350F. Grease an 8×8-inch metal baking dish. Set aside.
Step 2: For crumb topping, add the butter and brown sugar to a medium mixing bowl. Mix until well-combined.
Step 3: Add the remaining crumb topping ingredients. Mix until well-combined. Set aside.
Step 4: For cake, add the butter and sugar to a large mixing bowl. Beat until well-combined, about 2-3 minutes on medium.
Step 5: Add the banana, eggs, and vanilla. Mix until well-combined.
Step 6: Add the flour, salt, and baking soda. Stir just until combined. Don’t overmix.
Step 7: Add the nuts, and stir in, if using.
Step 8: Pour the cake batter into the prepared baking pan.
Step 9: Sprinkle the crumb topping evenly over the cake batter.
Step 10: Bake for 35-45 minutes, or until wooden pick comes out clean.
Step 11: Let the cake cool for at least 10 minutes in the pan. Cake can be served warm or at room temperature.
Recipe Tips!
- I like to double the recipe. To double the recipe, use a 9×13-inch metal baking pan. The baking time will remain the same.
- The cake freezes well.
- To freeze the cake, tightly wrap slices of cake in plastic wrap and place the wrapped slices in a freezer-safe container. Freeze for up to 3 months.
Storage
Store any leftovers in an airtight container at room temperature. The cake should keep for up to 3 days when properly stored at room temperature.
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Easy Banana Crumb Cake Recipe
Equipment
- 8×8 metal pan
Ingredients
Crumb Topping
- 3 tablespoons butter softened
- ⅓ cup brown sugar packed
- ¾ cup oats quick or old fashioned
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons chopped pecans optional
Cake
- ½ cup butter softened
- 2/3 cup brown sugar packed
- 1 cup mashed ripe banana
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup chopped pecans if desired
Instructions
- Preheat the oven to 350F. Grease an 8×8-inch metal baking dish. Set aside.
- For crumb topping, add the butter and brown sugar to a medium mixing bowl.
- Mix until combined.
- Add the remaining crumb ingredients.
- Mix until well-combined. Set aside.
- For cake, add the butter and sugar to a large mixing bowl.
- Beat until well-combined, about 2-3 minutes on medium.
- Add the banana, eggs, and vanilla.
- Mix until well-combined.
- Add the flour, salt, and baking soda.
- Stir just until combined. Don’t overmix.
- Add the nuts, and stir in, if using.
- Pour the cake batter into the prepared baking pan.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 35-45 minutes, or until wooden pick comes out clean.
- Let the cake cool for at least 10 minutes in the pan. Cake can be served warm or at room temperature.
Notes
- Butter: I use salted butter, but unsalted butter would also work.
- Brown sugar: I use light brown sugar.
- Nuts: Chopped walnuts could also be used.
- Spices: Feel free to add additional spices, like a pinch or two of nutmeg, if you’d prefer.
- Nutritional values are estimates.
Nutrition
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Comments & Reviews
Wayne James says
Hi Kate! you have a verity of meal ideas absoluty wonderful!!.
Shelly says
I’ve made this several times, it was a hit every time.
Kate says
Thank you! I’m so glad to hear that!