Description
This moist and flavorful Banana Crumb Cake combines ripe mashed bananas with a tender cake base topped with a buttery, spiced crumb topping. Baked to perfection, this cake offers a delicious balance of sweet banana flavor and a crunchy cinnamon crumb, perfect for breakfast, brunch, or dessert.
Ingredients
Crumb Topping
- 6 tablespoons unsalted butter, cut into 1-inch pieces, room temperature
- ½ cup (100 g) granulated sugar
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 1 ¼ cups (142 g) cake flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Cake
- 1 ¾ cups (199.5 g) cake flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ¼ cup (61 g) buttermilk, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
Instructions
- Preheat oven and prepare pan: Preheat the oven to 325°F (162°C). Line an 8×8-inch baking dish with aluminum foil, making sure to leave extra hanging over the edges for easy removal. Spray the foil with nonstick cooking spray and set aside.
- Make crumb topping: In a medium bowl, stir together 6 tablespoons unsalted butter (room temperature), ½ cup granulated sugar, ⅓ cup granulated sugar, ⅓ cup light brown sugar, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon kosher salt, and 1 ¼ cups cake flour until fully combined but avoid overmixing. Set aside.
- Prepare the cake batter dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 ¾ cups cake flour, ½ cup granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon baking soda. Mix on low speed until evenly combined.
- Add butter to dry ingredients: Add the melted butter (½ cup or 1 stick) piece by piece to the dry ingredient mixture. Continue mixing on low until no visible butter pieces remain and the mixture forms a fine crumb, about 1 minute.
- Add wet ingredients and bananas: Add ¼ cup buttermilk (room temperature), 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and the mashed bananas to the bowl. Beat on medium speed until the batter is light and fluffy, around 1 minute, scraping down the bowl as needed.
- Pour batter into pan: Transfer the banana cake batter into the prepared foil-lined pan, spreading it evenly with a spatula if necessary.
- Add crumb topping: Using your hands or a fork, break the crumb topping into small pieces and spread it evenly over the top of the banana batter.
- Bake the cake: Bake in the preheated oven for 40 to 45 minutes or until the crumb topping is golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the cake: Remove the cake from the oven and place it on a wire rack to cool for 30 minutes in the pan. Then, lift the cake out of the pan using the aluminum foil edges and allow it to cool completely on the rack.
- Serve: Dust the cooled cake with confectioners’ sugar just before serving for a beautiful, sweet finish.
Notes
- Use ripe bananas with plenty of brown spots for the best flavor and sweetness.
- Ensure all ingredients are at room temperature for better mixing and texture.
- Do not overmix the crumb topping to keep it crumbly and tender rather than doughy.
- Line the baking pan with foil and leave overhang to easily lift the cake out after baking.
- If you prefer a moister cake, bake closer to 40 minutes and check frequently to avoid overbaking.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
