Introduction
Oh, banana bread… it’s one of those comforting flavors that just transports you back to childhood, doesn’t it? That warm, sweet aroma filling the kitchen, the perfectly moist texture, and that little hint of spice. Well, what if I told you we could take that cozy feeling and elevate it into something even more special? Today, we’re diving into a recipe for an Easy Banana Crumb Cake that is so incredibly simple, so delightfully delicious, and so perfect for any occasion. Seriously, it’s a game-changer!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, this cake comes together in a flash. Perfect for those last-minute cravings or unexpected guests!
- Easy: You don’t need to be a baking pro for this one. The steps are straightforward, and the ingredients are mostly pantry staples or easy to find.
- Giftable: Imagine bringing this warm, delicious cake to a neighbor or friend. It’s a homemade hug in cake form!
- Crowd-pleasing: Who doesn’t love bananas and a sweet, buttery crumb topping? This cake is a guaranteed hit with everyone, from kids to grandparents.
Ingredients
Here’s what you’ll need to whip up this delightful crumb cake:
- 4 ripe bananas: The riper, the better! They’ll be sweeter and mash up so easily, giving you that wonderful banana flavor.
- 1 teaspoon vanilla extract: Just a little splash to enhance all those lovely sweet flavors.
- 14 ounces sweetened condensed milk: This is our secret weapon for that incredible moistness and a touch of caramel-like sweetness.
- ¼ cup chopped pecans: For a delightful nutty crunch. If you’re not a fan of pecans, you can absolutely leave them out or swap them for walnuts!
- 12 ounces Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix: This is the magic ingredient that makes this recipe SO easy. It already has cinnamon and sweetness built-in!
- 1 stick salted butter, melted: We need this to make our glorious crumb topping. Salted butter adds a nice balance of sweet and salty.
- 1-2 tablespoons caramel sauce (optional): For an extra layer of indulgence. It’s completely up to you, but it’s SO good!
- Whipped cream (optional): The perfect light and fluffy topping if you’re feeling fancy.
How to Make It
Alright, let’s get baking! This is where the magic happens, and trust me, it’s a breeze.
- Prep your oven and pan: First things first, preheat your oven to 350°F (175°C). Grab a 9×13 inch baking pan and give it a good grease and flour. This ensures our beautiful cake won’t stick.
- Mash those bananas: In a nice big bowl, mash your ripe bananas with a fork. You want them nice and smooshy. Stir in the vanilla extract and the sweetened condensed milk. Give it a good mix until everything is combined and looks smooth and lovely.
- Add the nuts: Toss in your chopped pecans to the banana mixture. Stir them in, and then set this bowl aside for a moment.
- Make the crumb topping: Now, in a separate medium bowl, combine the Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix with your melted butter. Use a fork or your fingers to mix it all up until it looks like coarse, crumbly goodness. This is going to be your amazing topping!
- Create the base: Take about half of that crumbly topping mixture and pour it into your prepared baking pan. Gently press it down with your hands or the back of a spoon to form a nice, even base for our cake.
- Add the banana layer: Now, carefully spread that glorious banana and pecan mixture evenly over the crumb base. Try to get it as smooth as you can.
- Top it off: Sprinkle the remaining crumb topping evenly over the banana layer. Make sure to get it all the way to the edges!
- Bake to perfection: Pop the pan into your preheated oven. Bake for about 35-45 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. No gooey batter allowed!
- Cool down time: Once it’s out of the oven, let the cake cool in the pan for at least 15 minutes. This helps it set up properly. It’s hard to wait, I know!
- Serve and enjoy!: If you’re feeling extra decadent, now’s the time to drizzle with that optional caramel sauce. Serve it warm or at room temperature. And for the ultimate treat, top with a dollop of whipped cream. Pure bliss!
Substitutions & Additions
This recipe is fantastic as is, but if you’re feeling creative, here are some ideas:
- Nuts: As mentioned, walnuts are a great substitute for pecans. You could also try almonds or even skip the nuts altogether if you have picky eaters.
- Chocolate Chips: Imagine semi-sweet or milk chocolate chips stirred into the banana layer! Delicious!
- Spices: If you want a little more spice, add a pinch of cinnamon or nutmeg to the banana mixture.
- Fruit: A few blueberries or raspberries would be lovely mixed into the banana layer for a fruity twist.
- Glaze: Instead of caramel sauce, a simple powdered sugar glaze made with powdered sugar and a little milk or lemon juice would also be delicious drizzled over the top.
Tips for Success
A few little tricks to make your banana crumb cake absolutely perfect:
- Use VERY ripe bananas: I can’t stress this enough! The browner and spottier, the better. They’ll mash easily and provide maximum sweetness and banana flavor.
- Don’t overmix the crumb topping: You want it to be crumbly, not a paste. A few quick stirs are all you need.
- Press the base gently: You want a nice firm base, but don’t mash it down so hard that it becomes dense.
- Prep ahead: You can mash your bananas and mix them with the condensed milk and vanilla a day in advance. Store them covered in the refrigerator. Just add the pecans before assembling the cake.
- Cooling is important: Letting the cake cool for at least 15 minutes is crucial. It allows the structure to set, preventing it from falling apart when you cut into it.
How to Store It
Once your beautiful cake has cooled, you’ll want to keep it fresh. It’s best stored in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, or if you’ve added whipped cream, storing it in the refrigerator is a good idea. It can also be frozen, either whole or in individual slices, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw at room temperature.
FAQs
Here are some quick answers to common questions:
- Can I use regular bananas instead of ripe ones? While you can, the flavor won’t be as intense, and they might be harder to mash. Very ripe bananas are key for the best flavor and texture.
- What if I don’t have Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix? You can try using another cinnamon-flavored crumb cake mix, or even a basic yellow cake mix and add about 1 teaspoon of cinnamon to it. The texture might vary slightly.
- Can I make this gluten-free? You can try using a gluten-free yellow cake mix instead of the Krusteaz mix, and ensure your other ingredients are also gluten-free.
Easy Banana Crumb Cake
This incredibly simple and delicious banana crumb cake is a guaranteed crowd-pleaser, featuring a moist banana filling and a sweet, buttery crumb topping made easy with a mix.
Equipment
- 9x13 inch baking pan Greased and floured
- Large bowl
- Medium bowl
- Fork
- Spoon
- toothpick For testing doneness
- Airtight container For storage
Ingredients
Main ingredients
- 4 ripe bananas The riper, the better
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk Secret weapon for moistness
- 0.25 cup chopped pecans For a nutty crunch, optional
Crumb topping
- 12 ounces Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix Magic ingredient, includes cinnamon and sweetness
- 1 stick salted butter Melted
Optional additions
- 1 2 tablespoons caramel sauce For extra indulgence
- whipped cream For topping
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a large bowl, mash ripe bananas with a fork until smooth. Stir in vanilla extract and sweetened condensed milk until combined.4 ripe bananas
- Add chopped pecans to the banana mixture and stir.4 ripe bananas
- In a separate medium bowl, combine Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix with melted butter. Mix with a fork or fingers until crumbly.4 ripe bananas
- Pour about half of the crumb topping mixture into the prepared baking pan and press down gently to form an even base.
- Carefully spread the banana and pecan mixture evenly over the crumb base.
- Sprinkle the remaining crumb topping evenly over the banana layer, ensuring it reaches the edges.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes before serving.
- Drizzle with caramel sauce (optional) and serve warm or at room temperature, topped with whipped cream (optional).4 ripe bananas
Notes
This cake is best stored in an airtight container at room temperature for up to 3 days. Refrigerate if your kitchen is warm or if you've added whipped cream. It can also be frozen for up to 3 months.