Introduction
Oh, hello there, baking buddy! Do you ever get that craving for something warm, comforting, and just bursting with banana flavor? You know, the kind of cake that smells like a hug and tastes like pure happiness? Well, I’ve got just the recipe for you. This Banana Crumb Cake is an absolute winner in my kitchen, and I’m so excited to share it with you! It’s incredibly easy to whip up, perfect for those busy afternoons when you need a sweet treat, and trust me, it’s going to become a new favorite in your home too.
Why You’ll Love This Recipe
- Fast: Seriously, this cake comes together in a flash.
- Easy: Even if you’re new to baking, you can totally nail this one.
- Giftable: Wrap it up in a pretty box, and you’ve got a perfect homemade gift!
- Crowd-pleasing: From picky eaters to seasoned dessert lovers, everyone adores this cake.
Ingredients
Let’s gather our goodies! You’ll find most of these are probably already in your pantry, which makes this cake even more appealing.
For the Crumb Topping:
- 8 tablespoons COLD Land O Lakes® Unsalted Butter, cubed: Using cold butter is key for those lovely, crumbly bits.
- 1 cup all-purpose flour: The base of our delicious crumble.
- 1 cup light brown sugar: Adds that perfect caramel-y sweetness and moisture.
- 1 teaspoon cinnamon: Because what’s better than cinnamon and banana?
For the Banana Cake:
- 4 medium ripe bananas: The riper, the better! They bring so much flavor and moisture.
- 8 tablespoons Land O Lakes® Unsalted Butter, melted: This makes the cake wonderfully tender.
- 1 3/4 cups sugar: To sweeten things up just right.
- 2 eggs: To bind everything together beautifully.
- 1 teaspoon vanilla extract: A classic flavor enhancer.
- 2 cups all-purpose flour: Our sturdy cake foundation.
- 1 tablespoon baking powder: For that perfect lift.
- 1 teaspoon salt: Balances the sweetness and brings out all the flavors.
- 1 cup milk: To get the batter to just the right consistency.
For the Glaze:
- 1 cup powdered sugar: The base of our sweet, simple glaze.
- 1 tablespoon milk: To get the perfect drizzling consistency.
- 1 teaspoon vanilla extract: For an extra touch of deliciousness.
How to Make It
Alright, let’s get baking! It’s like a little kitchen dance, and you’re the star choreographer.
- Prepare the Crumb Topping: In a medium bowl, toss together the flour, light brown sugar, and cinnamon. Now, grab your cold butter. You can use a pastry blender, two forks, or even your fingertips to cut the butter into the dry ingredients. You’re looking for a crumbly, sandy texture, like coarse meal. Set this beautiful crumble aside – it’s going to be the star on top!
- Prepare the Banana Cake: First things first, let’s get that oven preheating to 350°F (175°C). While it’s warming up, get a 9×13 inch baking pan ready. A good grease and flour job will prevent any sticking dramas later.
- In a large bowl, it’s time to get friendly with those bananas! Mash them up until they’re nice and smooth. I like to use a potato masher for this, but a fork works great too.
- Pour in your melted butter and the sugar. Give it a good mix until everything is well combined and looks smooth.
- Now, let’s add those eggs. Crack them in one at a time, beating lightly after each addition. Then, stir in that lovely vanilla extract.
- In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. This ensures your leavening agents and salt are evenly distributed, which is super important for an even bake.
- Time to bring it all together! Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start with the dry, add some milk, then more dry, and so on. Finish with the dry ingredients. Mix until just combined. Be careful not to overmix here; we want a tender cake, not a tough one!
- Pour your luscious banana batter into the prepared baking pan and spread it out evenly. Make sure it reaches all the corners.
- Now for the best part – sprinkle that glorious crumb topping you made earlier evenly all over the batter. Go on, be generous!
- Pop that pan into your preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick inserted into the center of the cake comes out clean.
- Prepare the Glaze: While the cake is still warm (but not piping hot!), let’s whip up the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, drizzly consistency.
- Drizzle that lovely glaze all over the warm cake. Watch it melt and drip down the sides – pure magic!
Substitutions & Additions
This cake is fantastic as is, but don’t be afraid to play around and make it your own!
- Nuts: Feel free to toss a handful of chopped walnuts or pecans into the crumb topping for extra crunch.
- Chocolate Chips: Stirring in about 1/2 cup of chocolate chips into the batter is always a good idea if you’re a chocolate lover.
- Spices: A pinch of nutmeg or allspice in the crumb topping can add another layer of warmth.
- Dairy-Free: You can often swap the milk for a non-dairy alternative like almond or oat milk.
Tips for Success
A few little tricks to ensure your Banana Crumb Cake is absolutely perfect every time:
- Ripe Bananas are Key: Seriously, don’t skip this! The browner the banana, the sweeter and more flavorful your cake will be.
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined, and stop!
- Cold Butter for Crumble: Make sure your butter for the crumb topping is nice and cold. This is what creates those lovely, distinct crumbly pieces.
- Prep Ahead: You can make the crumb topping and store it in the fridge (in an airtight container) for a day or two before you plan to bake. You can also mash your bananas a few hours ahead and keep them covered in the fridge.
How to Store It
Once your beautiful cake has cooled, you’ll want to store it properly to keep it tasting its best.
This Banana Crumb Cake can be stored at room temperature in an airtight container for up to 2-3 days. If your kitchen is particularly warm, or if you’ve added anything perishable, popping it in the refrigerator is a good idea. It will also keep well in the fridge for up to 5 days. Honestly, though, I doubt it will last that long!
FAQs
Can I make this cake without the crumb topping?
Absolutely! While the crumb topping is divine, the cake itself is wonderfully moist and flavorful on its own. Just bake it without the topping.
How do I know when the bananas are ripe enough?
Look for bananas that are heavily speckled with brown or even mostly brown. They should be soft to the touch and smell wonderfully sweet.
Can I freeze this Banana Crumb Cake?
Yes, you can! Once completely cooled, wrap the cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw it at room temperature.
Moist Banana Crumb Cake
An incredibly easy and delicious banana cake with a sweet crumb topping and a simple glaze, perfect for any occasion.
Equipment
- Medium bowl
- pastry blender or two forks or fingertips
- 9x13 inch baking pan
- Large bowl
- Potato Masher or fork
- Separate bowl
- Small bowl
Ingredients
Crumb Topping
- 8 tablespoons COLD Unsalted Butter cubed
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1 teaspoon cinnamon
Banana Cake
- 4 medium ripe bananas mashed
- 8 tablespoons Unsalted Butter melted
- 1.75 cups sugar
- 2 eggs beaten lightly after each addition
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, toss together the flour, light brown sugar, and cinnamon. Cut the cold butter into the dry ingredients using a pastry blender, two forks, or fingertips until the texture is crumbly, like coarse meal. Set aside.8 tablespoons COLD Unsalted Butter
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mash the ripe bananas until smooth.8 tablespoons COLD Unsalted Butter
- Add the melted butter and sugar to the mashed bananas and mix until well combined and smooth.8 tablespoons COLD Unsalted Butter
- Add the eggs one at a time, beating lightly after each addition. Stir in the vanilla extract.8 tablespoons COLD Unsalted Butter
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.8 tablespoons COLD Unsalted Butter
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.8 tablespoons COLD Unsalted Butter
- Pour the banana batter into the prepared baking pan and spread evenly.
- Sprinkle the crumb topping evenly over the batter.8 tablespoons COLD Unsalted Butter
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until a smooth, drizzly consistency is achieved.8 tablespoons COLD Unsalted Butter
- Drizzle the glaze over the warm cake.
Notes
Ripe bananas are key for flavor and moisture. Don't overmix the batter. Ensure butter for the crumb topping is cold. Crumb topping can be made up to two days ahead and stored in the fridge.