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HOW TO MAKE BANANA CRUMB CAKE

For a breakfast deal with or after dinner candy, this extremely wet, buttery, cinnamon spiked Banana Crumb Cake hits the spot. 

Every now and then a recipe appears to return to me with the aid of natural serendipity. a few months ago, my buddy made a banana cake for our weekly breakfast accumulating. I’ve mentioned our breakfast group numerous times earlier than. It’s wherein I were given this recipe for easy Caramel Monkey Bread and the exceptional Buttermilk Syrup. This specific banana cake turned into notable wet with a crunchy brown sugar crumb topping. It turned into dessert masquerading as breakfast, and i couldn’t had been happier approximately it.

HOW TO MAKE BANANA CRUMB CAKE
HOW TO MAKE BANANA CRUMB CAKE

The name of the game to this ultra wet cake is the layer of crumbs inside the middle. Brown sugar, butter, and cinnamon crumb integrate to make each the filling and the topping. The crumbs in the center disappear for the duration of baking, leaving their buttery, spicy warm temperature at the back of. The crumbs on pinnacle get golden brown and crunchy, forming the suitable crispy crumb topping.

This cake is really sweet enough to serve as is, however while we’re feeling greater decadent, we adore to pinnacle it off with a simple powdered sugar glaze. The glaze melts into all of the nooks and crannies, making this cake so proper,  you would possibly locate yourself letting bananas rot simply so you could make it.

HOW TO MAKE BANANA CRUMB CAKE

INGREDIENTS:
For the cake:

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 very ripe bananas
  • 1/2 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

For the crumbs:

  • 1/2 cup (1 stick) cold butter, cubed
  • 1 cup light brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

For the glaze:

  • 1 cup powdered sugar
  • 1-2 Tbsp milk
  • 1 teaspoon vanilla

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt. In another large bowl, mash the bananas. Beat in the butter until well combined. The butter will likely not incorporate all the way and might look separated. This is just fine! Add the sugar, eggs, and vanilla and beat until combined.
  2. Stir in the flour and milk alternately, beginning and ending with the milk. Set aside.
  3. In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form.
  4. Pour half of the cake batter into the prepared pan then layer with half of the crumbs. Pour the remaining batter on top followed by the rest of the crumbs. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and allow to cool for 10 minutes. Whisk together the glaze ingredients in a measuring cup then drizzle over the cake. Serve warm or at room temperature. Cake will keep for 3 days in a covered container, but the crumbs will lose their crunch after the first day.