This Banana Bread Crumb Cake combines the soft, moist richness of classic banana bread with a thick, buttery crumb topping for extra texture and sweetness. It’s cozy, flavorful, and works just as well for breakfast as it does for dessert or an afternoon treat.
Layers of banana batter and brown sugar crumb bake together into a tender cake with a golden, slightly crisp topping that makes every bite feel indulgent yet familiar.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 3 tsp |
| Salt | ½ tsp |
| Cinnamon | ½ tsp |
| Very ripe bananas (lightly spotted) | 3 |
| Butter (room temperature) | ½ cup (1 stick) |
| Granulated sugar | 1½ cups |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Milk | 1 cup |
| Ingredient | Quantity |
|---|---|
| Cold butter, cubed | 1 cup (2 sticks) |
| Light brown sugar | 2 cups |
| All-purpose flour | 2 cups |
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
In a large bowl, mash the ripe bananas. Stir in softened butter, granulated sugar, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry mixture and milk to the banana mixture, alternating additions. Stir gently until just combined—avoid overmixing.
In a separate bowl, combine cold butter, brown sugar, and flour. Use a fork or pastry cutter to mix until a coarse, crumbly texture forms.
Spread half of the batter into the prepared baking dish. Sprinkle about one-third of the crumb mixture over it. Add the remaining batter on top and smooth gently. Finish with the remaining crumb topping.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Allow to cool slightly before serving warm, or enjoy at room temperature for a softer texture.
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